Croissants selber machen mit Plunderteig
Original in German
lydiasfoodblog.de · 2019 · 15
Against 114 croissant recipes
Less sugar than 89% of recipes and less butter than 82%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less sugar than 89% of recipes: 5% of the flour weight against the typical recipe's 10%, about half as much.
- Less butter than 82% of recipes: 40% of the flour weight against the typical recipe's 60%.
- More egg in the dough than 89% of recipes: 20% of the flour weight against the typical recipe's 1.6%, about 12.5 times as much.
Ingredients (10)
- 500 g Mehl (Type 550)500 g
- 2 EL Zucker≈ 25 g
- 10 g Salz10 g
- 1/2 Würfel frische Hefe21 g
- 250 ml Milch≈ 258 g
- 1 großes Ei≈ 50 g
- 200 g Butter (Zimmertemperatur)200 g
- 1 Ei≈ 50 g
- eine Prise Salz≈ 0.4 g
- Zubereitungn/a
flour 500 gbatter 1114 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.
- Butter40% · 15th percentile · median 60%
- Milk or water52% · 33rd percentile · median 58%
- Sugar5% · 10th percentile · median 10%
- Salt2.1% · 66th percentile · median 2%
- Yeast1.4% · 39th percentile · median 1.6%
- Egg in the dough20% · 93rd percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 10 to 15 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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