Ingredients:
Bread Flour – 1000g
Cold Water (soak with ice cube) – 400g
Mauripan High Sugar Compressed Yeast – 45g
Salt – 18g
Dough Fat – 50g
Sugar – 140g
Full Cream Milk Powder – 40g
Whole Egg – 100g
Mauri Arctic Pastry – 10g
Gluten – 10g
Layering Fat (Pastry Butter) – 60g
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Production Method:
- Weigh up all the ingredients.
- Mix all the dry ingredient and butter for 1 minute.
- Add in water and eggs and mix for 1 minutes at slow speed and 10 minutes high speed until 80% developed at medium speed. (Target dough temperature 18 – 20°C).
- Roll the dough to degas using roller.
- Rest the dough in blast freezer for around 15 minutes. If not to immediate laminate, can keep in freezer to avoid dough fermentation.
- Sheet the layering fat into thinner thickness and to form desired size.
- Keep the layering fat in chiller to make sure the fat consistency is same as dough and to avoid the fat melting.
- Go through sheeter until 6mm thickness. First book fold with incorporating pastry butter into the dough. Rest for 15 minutes in the blast freezer.
- Go through sheeter until 8mm thickness.
- First single fold. Rest for another 15 minutes in blast freezer.
- Go through sheeter until 8mm thickness.
- Second single fold. Rest for another 15 minutes in blast freezer.
- Go through sheeter until 4mm thickness.
- Ready to cut and mould into croissant shape.
- Proof at 30°C and RH 75% until 100% fully fermented.
- Place in a waffle machine at 180°C for 1 minutes 30 seconds to 2 minutes.
- Remove and cool on the wire rack before serving with Mauri Non-Dairy Whip Topping, any fillings or toppings you desired.
- Croffle are ready to be served.
