Our Recipes Buckwheat croissants
See the recipe by Molino Soncini Cesare
|Molino Soncini Cesare semi-worked buckwheat flour||595g|
|Molino Soncini Cesare Bread Line 00GSM flour||255g|
Ingredients for the filling/topping
Fruits of the forest or blackberry jam, for the filling
Mix the two flours with water until the dough becomes smooth and dry, and then slowly add the egg. Once the egg has been completely absorbed into the dough, slowly add the butter. The dough should be left to rest for 30-45 minutes at a temperature for 26°C. Now you can remove 1kg pieces from the dough, and roll them. These need to rest for another 45 minutes. They should then be placed in a cold cell at 8°C for at least 30 minutes. Brush the surface of each piece with the vegetable margarine, fold them three times, and then stretch them out until they are 3-4mm in thickness. Cut into triangles, turn them over, and then leave them in the storage cell for 90 minutes at 26-28°C. Bake for 23/25 minutes at 220°C, opening the draught for the last five minutes cooking.
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