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  1. 5days adalah cemilan praktis yang pertama kedua di Indonesia yang berisi lebih banyak. Nikmati croissant dengan creamy cheese, sweet mixed berries, sweet pandan srikaya, atau creamy chocolate.

    • Tentang kami

      Long-shelf life croissant dalam kemasan pertama di...

    • promosi

      Dapatkan Promo Menarik Melalui Official Online store 5Days....

    • galeri

      PT. PRIMA TOP BOGA. Bekasi, 17550 - Indonesia. Tel: (021)...

    • kontak

      CROISSANT PERTAMA DALAM KEMASAN DI INDONESIA Cemilan praktis...

  2. These croissants are now a favorite snack for our whole family. The strawberry and vanilla is my favorite but the kids love all of the flavors. Their soft and a perfect snack on the go. Soft Croissant, 4 Flavor Variety Pack (2.65oz, Pack of 24) Mini delicious treats. Who would have thought that croissant taste so good when filled with chocolate ...

    • Step 1 – Make The Poolish.
    • Step 2 – Make The Dough.
    • Step 3 – Prepare The Butter
    • Step 4 – Laminate The Dough
    • Step 5 – Cutting The Dough
    • Step 6 – Shaping The Croissants
    • Step 7 – Proofing
    • Step 8 – Baking

    In a small sauce pan over low heat, bring the water to a lukewarm temperature and turn off the heat immediately (make sure it doesn’t get any warmer than lukewarm or it will kill the yeast). Stir in the flour and yeast and mix until well incorporated. The mixture should be thick and slightly difficult to mix. Set aside for 30 minutes. The poolish w...

    Meanwhile, in a large mixing bowl, sift together the flour, salt and sugar. Add the poolish (make sure you scrape the saucepan to get all the poolish into the dough) and the milk. Stir to combine. Knead in the cubes of butter in three separate additions. Make sure the butter is well incorporated before you incorporate the next addition. Knead the d...

    In the meantime, take the butter out of the fridge and cut it into about ½-inch (1.25cm) thick square slices (if using a block of butter – not sticks - this will give you 4 slices). Lay a large piece of parchment paper on a working surface. Place the slices of butter flat on the paper to form a 5x5-inches (12.7cmx12.7cm) square. Lay another piece o...

    The next day (afternoon), take the dough out of the fridge. Take it out of the square pan, unwrap it and place it onto a large, lightly floured working surface (ideally, cold marble top / Do not flour it too much or the dough will absorb too much flour and become too stiff.) Step 4.1 - Roll out the dough into a 12X12-inch (30.5cmx30.5cm) square – m...

    After 30 minutes, take the dough out of the fridge and place it onto the working surface with the “open side” facing you again and roll it out to a 8x43.3-inch (20.3cmx110cm) long rectangle. The dough will resist a bit (this is normal). When the dough is its intented size, make sure it isn’t stuck to the working surface by lifting it gently (it wil...

    Using a sharp knife or your pizza cutter, mark a small ½ inch (2.5cm) cut in the center of the short side of each triangle. Grab the shorter side, stretch it out slightly and roll it up toward the pointy end. Once all rolled up, press gently onto the pointy end to seal the croissant. Take both ends of the rolled up croissants and slightly bend them...

    Carefully lift each croissant and arrange them in parchment lined airtight containers, leaving enough space between them to expand. Close with a lid, and refrigerate overnight. The next morning,transfer the chilled croissants on parchment lined baking sheets, (6 croissants/sheet), leaving enough space between them to expand. Whisk the egg with the ...

    Bake for 9 minutes. When the croissants start to become golden, turn the heat down to 370 F(188 °C) and bake for 7 minutes (1 or 2 minutes more/less depending on your oven). Take the croissants out of the oven. Leave on the baking sheet for 2 minutes, and gently transfer them onto a cooling rack.

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  3. Long-shelf life croissant dalam kemasan pertama di Indonesia! Dibawah naungan PT Prima Top Boga, 5Days hadir sejak tahun 2019 dengan inovasi dan warna baru pada dunia pastry di Indonesia. Croissant dalam kemasan pertama di Indonesia dengan umur simpan hingga 4 bulan, yang tentunya praktis untuk dinikmati kapan saja dan dimana saja.

  4. Croissant Time Table Times are an indication and also depend on your experience with the recipe Try to work swift but precise and take extra fridge time if needed! Day 1 – Make initial dough. 21.00 h – Knead for 3 minutes and store in fridge for 12 hours; Day 2 – Laminate the dough. 09.00 h – Make butter slab and refrigerate till needed

  5. Jan 7, 2019 · Day 1: Late Afternoon (4 hours, inc. 2 hours 30 minutes chill time) Make poolish and dough (30 minutes), refrigerate (1 hour) Laminate the dough and shape the croissants (2 hours 30 minutes; inc. 1 hour 30 minutes chill time) Refrigerate until Day 2. Day 2: Morning (2 hours of proofing and 17 minutes of baking) Proofing (2 hours), baking (17 min).

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  7. Jan 7, 2019 · Start Sunday morning and get freshly-baked croissants for Sunday afternoon) Step 1: Make poolish and dough (30 minutes), refrigerate (1 hour) Step 2: Laminate the dough and shape the croissants (2 hours 30 minutes; inc. 1 hour 30 minutes chill time) Step 3: Proofing (3 hours), baking (17 min). Total: 7 hours, over 1 day.

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