'Croissants' de mantequilla
Original in Spanish
hola.com · 2020 · 12 portions
Against 114 croissant recipes
Less milk or water than 97% of recipes and more salt than 98%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less milk or water than 97% of recipes: 31% of the flour weight against the typical recipe's 58%, about half as much.
- More salt than 98% of recipes: 3% of the flour weight against the typical recipe's 2%.
- More sugar than 82% of recipes: 14% of the flour weight against the typical recipe's 10%.
- Butter in the middle half of recipes: 50% of the flour weight against the typical recipe's 60%.
Ingredients (7)
- 500 gramos de harina de fuerza500 g
- 70 gramos de azúcar blanca blanco70 g
- 15 gramos de sal15 g
- 25 gramos de levadura fresca25 g
- 150 mililitros de leche≈ 155 g
- 250 gramos de mantequilla250 g
- 1 unidad de huevos (opcional)≈ 50 g
flour 500 gbatter 1065 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 114 recipes. Shaded: the middle half. Tick: the median.
- Butter50% · 25th percentile · median 60%
- Milk or water31% · 2nd percentile · median 58%
- Sugar14% · 84th percentile · median 10%
- Salt3% · 99th percentile · median 2%
- Yeast1.7% · 54th percentile · median 1.6%
- Egg in the dough10% · 71st percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 minutes
- median 20 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, milk or water, sugar, salt, yeast, egg in the dough.
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