96
Croissants
Dough Size
14 pieces
Egg
1
Fill with water or milk to
225ml
Butter
60g
Salt
1tsp
Sugar
2tbsp
Bread flour
400g
Dry yeast
¾packet
Program: DOUGH
Take the dough from the container , knead , leave it to rest and work it again;
Cover the dough and put in the refrigerator for 30 minutes;
Roll out the dough into a rectangle and spread melted Butter on it (not on the edges).Fold the
dough three Times (like a letter). Repeat this procedure three times.
Place the dough in a plastic bag for at least 1 hour or overnight in the refrigerator.
Roll out the dough into a rectangle and cut it into 9(18) squares. Cut each square diagonally.
Roll up the triangles starting from the wider side and lay them on a greased baking tin.
Coat them with beaten eggs and bake them for 20 minutes in an oven heated to 190°C. Do not
open the Oven while baking!
Coffee Cake
Dough Size
NOMAL
BIG
Milk
170ml
225ml
Salt
¼tsp
½ tsp
Egg yolk
1
1
Butter of Margarine
10g
20g
Bread flour
350g
450g
Sugar
35g
50g
Dry yeast
½ packet
¾packet
Program : DOUGH
Take the dough out of the container and work it.
Make a round or square shape with it and add the following fillings.
Melted butter
2tbsp
3tbsp
Sugar
75g
100g
Grated cinnamon
1tsp
1½
tsp
Crushed nuts
60g
90g
icing ,as much as you like
Spread the butter on the dough.
Mix the sugar, cinnamon and nuts in abowl and spread them on the butter.
Leave the dough to rest for 30 minutes in a warm place and then bake.
Summary of Contents for BM 1400 E
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