Croissants de atum
Original in Portuguese
master · teleculinaria.pt · 2015 · 12
Against 114 croissant recipes
Close to the middle of 114 croissant recipes on every ingredient.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Butter in the middle half of recipes: 50% of the flour weight against the typical recipe's 60%.
- Sugar in the middle half of recipes: 12% of the flour weight against the typical recipe's 10%.
Ingredients (12)
- 500 g de farinha500 g
- 250 g de manteiga250 g
- 60 g de açúcar60 g
- 2,5 dl de leite + 2 colheres (sopa) de leite≈ 288 g
- 1 gema≈ 18 g
- 1 saqueta de fermento seco de padeiro≈ 7 g
- 10 g de sal10 g
Toppings and extras
Listed, but not counted in the percentages below.
- 5 latas de atumn/a
- 1 cebolan/a
- 2 dentes de alhon/a
- Coentros q.b.n/a
- Sal e pimenta q.b.n/a
flour 500 gbatter 1133 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 water58% · 49th percentile · median 58%
- Sugar12% · 69th percentile · median 10%
- Salt2% · 53rd percentile · median 2%
- Yeast1.4% · 39th percentile · median 1.6%
- Egg in the dough3.6% · 54th percentile · median 1.6%
Oven
- Temperature
- 400°F / 205°C
- median 375°F
- Time
- 25 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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