Butter roll and crescent butter rolls
Ingredients
- 2,5 kg
- BUN 25%
- 10 kg
- WHEAT FLOUR TYPE 550
- 0,7 kg
- MARGARINE 80%
- 0,4 kg
- YEAST
- 0,7 kg
- SUGAR
- ok. 5 kg
- WATER
A method of preparing
1
PARAMETERS
Weeding time: 3 + 7
Cake temperature: 28 - 30°C
Weight of the cake: according to the plant
Aging of the cake: 20 - 30 min
Final fermentation: 50 - 60 min
Baking temperature: 220 - 210°C without steaming
Baking time: according to weight
2
Combine all the ingredients together and knead the dough.
3
After maturing, form rolls or croissants. Spread them on trays and before putting in the oven grease with a beaten egg, sprinkle with crumbs or poppies.
4
Bake without steaming for the first 3 - 4 minutes with an open steam vent channel.
Bon appétit!
