279,844 views
#croissants #recipe #almagul #frenchcroissants Flour -1 kg Water -300 ml Milk -200 ml Sugar -110 g Yeast-40 fresh or 20 grams of dry Salt -20 g Butter 82.5% -200 g Per layer: Margarine for puff pastry or butter 82.5%-500 gr Bake in industrial ovens at 160 degrees for 30 minutes with convection, at home at 180-190 degrees for 30-40 minutes Flour -1 kg Water -300 ml Milk -200 ml Sugar -110 g Yeast-40 fresh or 20 grams of dry Salt -20 g Butter 82.5% -200 g Per layer: Margarine for puff pastry or butter 82.5%-500 gr Bake in industrial ovens 160 degrees for 30 minutes with convection , at home 180-190 degrees for 30-40 minutes