Receta de Croissant de mantequilla paso a paso [FOTOS]
Original in Spanish
Voy a ser Cocinero · voyasercocinero.es · 2019 · 10
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.
- Milk or water in the middle half of recipes: 50% of the flour weight against the typical recipe's 58%.
- No egg in the dough, like 50% of recipes.
Ingredients (8)
- 540 gr de harina de fuerza540 g
- 270 gr de agua270 g
- 21 gr de levadura fresca (o 7 gr de levadura seca)21 g
- 50 gr de azúcar.50 g
- 12 gr de sal.12 g
- 15 gr de miel o azúcar invertido15 g
- 50 gr de mantequilla pomada50 g
- 280 gr de mantequilla (idealmente mantequilla seca)280 g
flour 540 gbatter 1238 g
Baker's percentages
Grams per 100 g of flour, and where that falls among all 114 recipes. Shaded: the middle half. Tick: the median.
- Butter61% · 57th percentile · median 60%
- Milk or water50% · 25th percentile · median 58%
- Sugar12% · 69th percentile · median 10%
- Salt2.2% · 70th percentile · median 2%
- Yeast1.3% · 32nd percentile · median 1.6%
- Egg in the dough0% · 25th percentile · median 1.6%
Oven
- Temperature
- 350°F / 175°C
- median 375°F
- Time
- 20 minutes
- median 20 minutes
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