BASIC CROISSANT DOUGH - Adonan Dasar Croissant

Basic Croissant Dough

Ingredients :
- 1 kg wheat flour -
- Yeast 15 grams -
- 20 grams Salt -
- Improver (Developer's yeast) 10 grams -
- 2 chicken eggs grains -
- 35 grams of butter -
- Milk powder 25 grams -
- Sugar 100 grams -
- Water 500 ml -
- 250 grams of butter, spread -

How to prepare :
1. Mixed all dry, poke the mixer. Enter the egg, while pour water little by little, to poke the dough ignites. Add butter, immune to poke.
2. For the dough into 2 parts. Rest for 10 minutes.
3. Flatten dough, be oiled with butter. Fold in such a way, then flatten back and repeat up to 4 times. The dough to rest in freezer.
4. Flatten dough 5 mm thick, cut with a form of isosceles triangle. Fill the dough with the content (according taste).

For 20 pieces

Adonan Dasar Croissant

Bahan :
- Tepung terigu 1 kg -
- Ragi instan 15 gram -
- Garam 20 gram -
- Improver (Pengembang ragi) 10 gram -
- Telur ayam 2 butir -
- Mentega 35 gram -
- Susu bubuk 25 gram -
- Gula pasir 100 gram -
- Air 500 ml -
- Mentega 250 gram, olesan -

Cara membuat :
1. Campur semua bahan kering, aduk dengan mixer. Masukkan telur, sambil tuang air sedikit demi sedikit, aduk hingga adonan menyatu. Tambahkan mentega, aduk hingga kalis.
2. Bagi adonan menjadi 2 bagian. Istirahatkan selama 10 menit.
3. Pipihkan adonan, olesi dengan mentega. Lipat sedemikian, kemudian pipihkan kembali dan ulangi hingga 4 kali. Istirahatkan adonan ke dalam frezzer.
4. Pipihkan adonan setebal 5 mm, potong dengan bentuk segitiga sama kaki. Isi dengan adonan isi (sesuai selera).

Untuk 20 buah

Lezat - Edisi 016 - Year 1 / 21 october - 7 november 2004