Mexican Croissants (SonPulse Mexican)
Mexican Croissants filled with SonPulse Mexican and based on QS Croustillant.
Pieces pieces
Ingredients
Dough:
- 2.000 g – 100% Flour (high-protein)
- 720 g – 36% Water approx.
- 200 g – 10% Sugar
- 200 g – 10% Dairy butter
- 120 g – 6% Fresh yeast
- 100 g – 5% Egg yolk
- 80 g – 4 % Honey
- 60 g – 3% Milk powder
- 40 g – 2% Salt
- 30 g – 1,5% QS CROUSTILLANT
Laminating butter:
- 1000 g-50% Laminating butter (or 26% on dough weight)
Filling:
- 800 g – 40% SONPULSE MEXICAN
- 120 g – 6% Water
Working method
- Thin the SonPulse Mexican with water.
- Knead all ingredients into a smooth dough.
- Roll out the dough and fold in the laminating butter.
- Laminate 1 x 4 and 1 x3 (once in 4 and once in 3)
- Give dough enough rest.
- Roll the dough into a sheet with a 3 mm thickness.
- Cut triangles for the croissants.
- Spray SonPulse Mexican (approx. 20 grams) in a line at the top and roll up.
- Final proof approx. 70 minutes (30°C-75%RH).
- Bake approx. 16 minutes at 180°C.
