Page 62 -
Basic HTML Version
62 Baking
#WVQOCVKE RTQITCOOG |5VGR
Automatic programmes »
Rolls» Croissants » Bake
&WTCVKQP |
OKPWVGU
Settings: Step 7
Function: Combination mode
Fan plus
Step 1
6GORGTCVWTG %
/QKUVWTG
Duration: 2 minutes
Step 2
6GORGTCVWTG %
/QKUVWTG
&WTCVKQP OKPWVGU
5VGR
6GORGTCVWTG
%
/QKUVWTG
&WTCVKQP |
OKPWVGU
Shelf level: 2
Croissants
1
5KHV VJG ƃQWT KPVQ C DQYN CPF
CFF VJG UCNV |UWICT CPF UQH
tened butter. Dissolve the yeast
KP VJG NWMGYCTO OKNM CPF CFF VQ
VJG ƃQWT -PGCF HQT| OKPWVGU
to create a smooth dough. Place
KP CP WPEQXGTGF DQYN CPF RTQXG
in the oven for 45 minutes using
the special "Prove dough"
programme or Combination
OQFG (CP RNWU CV %
moisture.
2
Roll the dough out to form a
TGEVCPING Z EO 5RTGCF
a third of the butter over the
FQWIJ NGCXKPI C EO YKFG
border free around the edge.
Fold the longer sides into the
middle, then fold the shorter
sides into the middle in the
UCOG YC[ 2NCEG KP VJG HTKFIG HQT
OKPWVGU
4
4GRGCV UVGRU CPF CPQVJGT
VYQ VKOGU
5
Roll the chilled dough out
thinly and cut in half to
create 2 rectangles.
6
Make 8 triangles and roll
VJG VTKCPINGU WR VQYCTFU QPG
point to form the croissants.
7
Place on the universal tray
CPF DCMG UGG DGNQY HQT
settings).
Makes 8
Ingredients
I UVTQPI YJKVG ƃQWT
1 tsp salt
I UWICT
I UQHVGPGF DWVVGT
I HTGUJ [GCUV QT UCEJGVU QH
dried yeast
ON NWMGYCTO OKNM
I DWVVGT
