Puff pastry: Croissant, pain au chocolat, etc. - Gastronomía Vasca: Escuela de Hostelería Leioa

Name: Puff pastry: Croissant, pain au chocolat, etc. - Gastronomía Vasca: Escuela de Hostelería Leioa
Ingredients: Strong flour 0.104 kg; Plain flour 0.104 kg; Water 0.083 l; Table salt 3.125 g; Flour enhancer 2.083 g; Yeast 10.417 g; Sugar 0.033 kg; Eggs 0.625 ud; Powdered milk 8.333 g; Butter 0.008 kg; Margarine puff pastry 0.125 kg

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Recipe: Puff pastry: Croissant, pain au chocolat, etc.. Bread and pastries, Room temperature

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Ingredients

Strong flour 0.104 kg
Plain flour 0.104 kg
Water 0.083 l
Table salt 3.125 g
Flour enhancer 2.083 g
Yeast 10.417 g
Sugar 0.033 kg
Eggs 0.625 ud
Powdered milk 8.333 g
Butter 0.008 kg
Margarine puff pastry 0.125 kg

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Puff pastry: Croissant, pain au chocolat, etc. - Gastronomía Vasca: Escuela de Hostelería Leioa

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