Supreme Croissant


Bread Flour1000g
Cold Water (soak with ice cube)400g
Mauripan High Sugar Compressed Yeast45g
Dough Fat50g
Sugar 140g
Full Cream Milk Powder 40g
Whole Egg100g
Mauri Arctic Pastry 10g
Gluten 10g
Layering Fat (Pastry Butter) 600g

Baking Step:

  1. Weigh up all the ingredients.
  2. Mix all the dry ingredient and butter for 1 minute.
  3. 3. 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).
  4. Roll the dough to degas using roller.
  5. Rest the dough in blast freezer for around 15 minutes. If not to immediate laminate, keep in freezer to avoid dough fermentation..
  6. Sheet the layering fat into thinner thickness and to form desired size.
  7. Keep the layering fat in chiller to make sure the fat consistency is same as dough and to avoid the fat melting.
  8. Go through sheeter until 6mm thickness. First book fold with incorporating pastry margarine into the dough. Rest for 15 minutes in the blast freezer.
  9. Go through sheeter until 8mm thickness.
  10. First single fold. Rest for another 15 minutes in blast freezer.