Croissant

Name: Croissant
Cuisine: Indian
Ingredients: 500 gm Refined flour; 50 gm Jaggery; 15 gm Salt; 30 gm Milk powder; 10 gm Yeast; 3 gm Bread improver; 3 gm Gluten; 250 ml Water; 250 gm Laminated soft butter; 1 no Whole egg

Sargam @cook_10185371

Pinjore

#Jaggery...#CGC,Landran ...typically crossiant is made using sugar but today in our ongoing practical class our honourable Chef Ripu Daman thought us to make croissant using jaggery.

Sargam @cook_10185371

Pinjore

#Jaggery...#CGC,Landran ...typically crossiant is made using sugar but today in our ongoing practical class our honourable Chef Ripu Daman thought us to make croissant using jaggery.

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Ingredients

500 gmRefined flour
50 gmJaggery
15 gmSalt
30 gmMilk powder
10 gmYeast
3 gmBread improver
3 gmGluten
250 mlWater
250 gmLaminated soft butter
1 noWhole egg

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Steps

1

Step 1 take a utensil add refined flour; gluten;milkpowder;
2

Step 2add jaggery;add 10pml water and add step 1 tp flying fermwntation method
3

Step 3 proper knead the dough and add water to knead the dough and rest for 10 min
4

Step4 cut the butter in cube soft the butter
5

Step 5 roll the dough in sleap and take the butter in dough properly and take firstly single fold and cook fold and lastly cook fold
6

Step 6 cut the roll in 10 cm and prea heat proofing temperature 50'c and time 30 min
7

Step 7 30 min to out the proofing and brush the egg in crossiant and baking material baking temperature220'c time30to35min
8

Step8 serve for hot

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Cooksnaps

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Sargam @cook_10185371

on January 19, 2018 13:07

Pinjore

2nd winner of cookpad competition 19feb 2018...'tasteof india contest'I am currenty doing partime job in Pastun ( 35 B chandigarh ) in production department .I also have taken vocational training in bakery departmrnt for 45 days( June 2017-July 2017) in Raunak hotel Pinjore .I also had done partime job in production department from October 2016 - April 2017 in Raunak hotel ( Pinjore).

Avni Arora @Innovativecuisines

January 19, 2018 15:49

awsome

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Croissant

Croissant

Ingredients

Steps

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