Untuk membuat adonan Black Croissant
Bahan
Cara Buat- 1000g – Tepung terigu tinggi protein
- 20g – Ragi instant
- 80g – deZaan Artisan Black Bubuk Kakao
- 90g – Gula pasir
- 20g – Garam
- 550g – Air dingin
- 90 – Mentega tawar
- 50g – Susu bubuk full cream
- 500g – Butter sheet
(Rasio 1.5 Kg Adonan : 500g Butter Sheet)
- Menggunakan Spiral Mixer, campurkan semua bahan kecuali sheet butter dengan kecepatan rendah selama 2 menit hingga tercampur rata.
- Naikkan kecepatan menjadi kecepatan tinggi dan aduk hingga adonan 80% kalis. Suhu adonan 24 deg C – 26 deg C.
- Tipiskan adonan hingga ketebalan 8mm (30 x 40cm).
- Bungkus adonan dan diamkan didalam freezer selama 30 menit atau hingga suhu adonan 10 deg C.
- Tipiskan butter sheet hingga ketebalan 8mm (30 x 20cm) dan pastikan suhu nya 15 deg C.
- Lakukan fold in butter kedalam adonan.
- Lakukan proses lipatan (laminasi) 1x single dan 1x double.
- Istirahatkan adonan di dalam freezer selama 20 menit. Pastikan suhu adonan di 10 – 15 deg C.
- Tipiskan adonan dengan ketebalan 3mm dan potong menjadi bentuk segitiga dengan ukuran 28 x 10cm.
- Bentuk adonan menjadi bentuk Croissant
- Proofing adonan di suhu 30 deg C/ 75% humidity selama 105 – 120 menit.
- Panggang dengan menggunakan oven convection di suhu 175 deg C selama 18 menit.
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