Receita de croissant
Original in Portuguese
Roberta Alves · tudogostoso.com.br · 2008
Against 114 croissant recipes
Less sugar than 93% of recipes and less milk or water than 86%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less sugar than 93% of recipes: 4.1% of the flour weight against the typical recipe's 10%, about half as much.
- Less milk or water than 86% of recipes: 48% of the flour weight against the typical recipe's 58%.
- More egg in the dough than 82% of recipes: 14% of the flour weight against the typical recipe's 1.6%, about 8.5 times as much.
- More yeast than 77% of recipes: 2.3% of the flour weight against the typical recipe's 1.6%.
Ingredients (9)
- 1,1 kg de farinha1100 g
- 25 g de leite em pó25 g
- 20 g de sal20 g
- 75 g de fermento fresco75 g
- 45 g de açúcar45 g
- 150 g de ovos150 g
- 500 ml de água≈ 501 g
- 100 g de margarina culinária100 g
- 600 g de margarina uso geral600 g
flour 1100 gbatter 2616 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.
- Butter64% · 60th percentile · median 60%
- Milk or water48% · 13th percentile · median 58%
- Sugar4.1% · 6th percentile · median 10%
- Salt1.8% · 36th percentile · median 2%
- Yeast2.3% · 79th percentile · median 1.6%
- Egg in the dough14% · 83rd percentile · median 1.6%
Oven
- Temperature
- not stated
- median 375°F
- Time
- not stated
- 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.
Do something with it
Or browse all 114 croissant recipes.