Plunderteig - Plundergebäck Croissant selber machen
Original in German
Regina Oberste Berghaus · kochenausliebe.com · 2022 · 20 Portionen
Against 114 croissant recipes
Less salt than 97% of recipes and less milk or water than 92%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less salt than 97% of recipes: 0.9% of the flour weight against the typical recipe's 2%, about half as much.
- Less milk or water than 92% of recipes: 40% of the flour weight against the typical recipe's 58%.
- More egg in the dough than 85% of recipes: 16% of the flour weight against the typical recipe's 1.6%, about 10 times as much.
- Less sugar than 78% of recipes: 7.8% of the flour weight against the typical recipe's 10%.
Ingredients (10)
- 375 g Butter (für den Butterziegel)375 g
- 250 ml Milch (lauwarm)≈ 258 g
- 600 g Mehl600 g
- 40 g Mehl (für den Butterziegel zum Ausrollen)40 g
- 1 TL Salz≈ 6 g
- 1 Würfel Hefe42 g
- 50 g Butter (für den Hefeteig)50 g
- 50 g Zucker50 g
- 2 Eier≈ 100 g
- 1 EL Kardamom≈ 15 g
flour 640 gbatter 1536 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.
- Butter66% · 73rd percentile · median 60%
- Milk or water40% · 7th percentile · median 58%
- Sugar7.8% · 21st percentile · median 10%
- Salt0.9% · 2nd percentile · median 2%
- Yeast2.2% · 73rd percentile · median 1.6%
- Egg in the dough16% · 86th percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- not stated
- median 20 minutes
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