U CHEF RECIPES

1) In a mixing bowl, mix well all the flour.

2) Start mixing the cold butter in cubes with all the flour.

3) When all above look like sand texture, add the sugar and the salt.

4) Then, add the semi frozen yeast.

5) In the end, finish by adding water and milk (cold temperature 3ºC)

6) Let the dough rest for 1 hour and then punch it with hands. Shape them rectangular, and put it into freezer overnight.

7) The 2^nd day, start laminating the butter sheet.

8) When the texture of the dough is ready, start folding the dough with the butter.

9) Continue making the double turn 2 times.

10) Let the dough rest in the fridge, ready for the next step.

11) Laminate in 3, cut in 9 x 35cm, and shape them into small rolls (65g per croissant).

12) Proof for 1h30 - 2h at 28ºC, 75 % humidity.

13) Bake at 160ºC "oura close", speed 3 (convection oven) 18 to 20 min.