Bread Making ( Part 20 ) ( Bread Recipes )

English Version

Recipe : Croissant
Ingredients:
High Flour Protein 1000 grams
Instanst Dry Yeast 10 grams
Water 500 grams
Sugar 80 grams
Salt 15 grams
Skim Milk Powder 40 grams
Fat ( dough Fat ) 80 grams
Bread Improver 3 grams
Whole Egg 100 grams
Shortening Pastry ( Laminating Fat ) 400 grams


Processing Step

Scaling
Mixing:
- Speed I
- Speed II
Floor time fermentation ( 1st Fermentation )

Cutting and Scaling
Rounding
Second Fermentation

Dough Degassing
Dough Filing
Final Fermantation ( 3rd Fermentation )

Baking
De panning
Wrapping

To Be Continued


Bahasa Version

Nama Resep : Croissant
Nama Bahan
Tepung Terigu Protein Tinggi 1000 grams
Ragi instan 10 grams
Air 500 grams
Gula 80 grams
Garam 15 grams
Susu skim 40 grams
Lemak untuk adonan 80 grams
Improver 3 grams
Telur utuh 100 grams
Shortening Pastry 400 grams



THAPAN TAHAPAN PROSES

Penimbangan Bahan
Pengadukan:
- Kecepatan I
- Kecepatan II
Fermentasi I

Potong dan Timbang
Pembulatan
Fermentasi II

Penipisan Adonan
Pengisian Adonan
Fermentasi III
Suhu Adonan
Pembakaran
Pendinginan
Pembungkusan