Panasonic Bread Bakery SD-253 Operating Instructions & Recipes page 30

Croissants
Ingredients:
Method:
Roll 250 g of
chilled butter
between two sheets
of plastic wrap into a
17 X 25 cm rectangle.
Chill at least 1 hour.
Place the rolled
out butter over
two-thirds of the
dough.
Fold the third
without butter over
the centre third.
29
on top. Seal edges.
Rest the dough in
the refrigerator for
30 cm square. Fold
into thirds. Wrap and
place into refrigerator
|
for 20 to 30 minutes.
Roll and fold twice
more. Wrap and chill
after each folding. After
the final folding, chill
several hours or
overnight.
Spread the dough
for the final time
into 30 cm square.
Cut dough into 9 equal
squares. Cut each
square diagonally to
form two triangles.
9 Roll up each
triangle loosely,
starting from the
side opposite the
point. Curve ends.
1 0 Place seam
side down on
a greased baking
pan. Cover and place
in warm
area for 30 —
50 minutes or until
almost doubled in
size.