Cornetti sfogliati
CornettoOriginal in Italian
ValCor · valcor.it · 2020 · 15 cornetti
Against 114 croissant recipes
Less milk or water than 88% of recipes and less salt than 88%.
How it compares
Against the typical batch: the median of 114 croissant recipes, per 100 g of flour.
- Less milk or water than 88% of recipes: 46% of the flour weight against the typical recipe's 58%.
- Less salt than 88% of recipes: 1.2% of the flour weight against the typical recipe's 2%.
- Less yeast than 92% of recipes: 0.4% of the flour weight against the typical recipe's 1.6%, under a third as much.
- More sugar than 85% of recipes: 15% of the flour weight against the typical recipe's 10%.
Ingredients (17)
- 500 g di farina forte500 g
- 1 uovo≈ 50 g
- 60 g di zucchero60 g
- 225 g di acqua225 g
- 8 g di lievito di birra8 g
- 5 g di sale5 g
- 50 g di burro ((pomata: molto morbido, come se fosse crema))50 g
- aromin/a
- 250 g di burro per la sfogliatura ((freddo))250 g
- 75 g di lievito madre ((rinfrescato 2 volte))75 g
- 260 g di farina forte260 g
- 125 g di acqua125 g
- 50 g di zucchero50 g
- 15 g di burro ((sciolto a cui si uniranno gli aromi))15 g
- 1 tuorlo≈ 18 g
- 4 g di sale4 g
- 160 g di burro per la sfogliatura160 g
flour 760 gbatter 1855 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.
- Butter63% · 59th percentile · median 60%
- Milk or water46% · 11th percentile · median 58%
- Sugar15% · 86th percentile · median 10%
- Salt1.2% · 8th percentile · median 2%
- Yeast0.4% · 7th percentile · median 1.6%
- Egg in the dough8.9% · 63rd percentile · median 1.6%
Oven
- Temperature
- 425°F / 220°C
- median 375°F
- Time
- 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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