Ingredients

Group 1
Ingredient
KG
Bread flour
3.125
Cake margarine
0.175
Water
1.600
Salt
0.050
Rollex Gold
2.000
Total Weight: 6.950

Method

Puff Pastry

1. Rub in flour and margarine.
2. Add salt in water and mix to a clear dough. Do not over mix.
3. Rest dough for 20 minutes, keep covered.
4. Pin out dough and cover two thirds with Rollex Gold.
5. Fold up and give 2 x 1/2 turns. Rest for 20 minutes.
6. Give a further 2 x 1/2 turns. Rest for 20 minutes.
7. Give a further 1 x 1/2 turn and sheet for puff pastry varieties.

Product Used

Ingredients

Group 1
Ingredient
KG
Bread flour
3.125
Cake margarine
0.175
Water
1.600
Salt
0.050
Rollex Gold
2.000
Total Weight: 6.950

Method

Puff Pastry

1. Rub in flour and margarine.
2. Add salt in water and mix to a clear dough. Do not over mix.
3. Rest dough for 20 minutes, keep covered.
4. Pin out dough and cover two thirds with Rollex Gold.
5. Fold up and give 2 x 1/2 turns. Rest for 20 minutes.
6. Give a further 2 x 1/2 turns. Rest for 20 minutes.
7. Give a further 1 x 1/2 turn and sheet for puff pastry varieties.

Display Conditions

Display Conditions

Ambient

Category

Category

Bakery

Finished Product

Finished Product

Croissant, Danish

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