Everyone loves croissants, but not everyone wants to prepare classic puff pastry, so I offer you a quicker recipe! Translated from Spanish, Pan de Manteca means 'bread with butter,' an excellent alternative to the beloved croissants: similar taste, crunch, and appearance. The method of layering the yeast dough is much more interesting, faster, and simpler. The advantage of this baking recipe is that even after cooling, the puff pastry, while it may stop crunching, maintains its excellent taste, softness, and layers (compared to a simple croissant), resulting in something just as good as French buns. The key to this result is that a mixture of butter and flour is used for the layering instead of pure butter, but I’ll explain everything in the video. Ingredients listed in spoons, cups, and exact grams 👇
🔥 Timing:
00:53 What products are needed for yeast dough and how to prepare them
01:53 Important to know when using butter before adding it to the dough
02:10 Kneading the dough without eggs for Spanish croissants
03:35 When to add butter to the dough and why I don’t recommend melting it
05:48 What to use for layering the dough and why
06:22 Dividing the dough and forming the croissant pieces
08:04 Starting to shape the croissants
09:30 What’s important before baking croissants in the oven
10:34 What can happen with improper croissant shaping
11:13 Tasting the result and listening to the croissant’s crunch
11:50 What happens if you unravel the dough?
✅ The recipe for Spanish croissants is available for reading and printing on our website at this link edanalyuboivkus.ru/vse-recept...
🔥 How much yeast to use for the recipe:
✅10 g of yeast as per the recipe in a 10 g pack per 1 kg of flour;
✅11-12 g of yeast if the pack contains 11-12 g per kg of flour;
✅14 g of yeast if the pack contains 7 g per 500 g of flour;
✅25 g of fresh compressed yeast for the recipe
🥛*A 200 ml cup is used for measuring ingredients
✅ Ingredients:
warm water - 300 ml = 1.5 cups*
warm milk - 200 ml = 1 cup*
sugar - 100 g = 5 tbsp
dry yeast - 10 g = 2 heaped tsp
salt - 15 g = 1.5 heaped tsp
butter - 100 g = 5 tbsp
flour - 830-850 g = 6.5 cups*
✅ Filling:
butter - 200 g = 1 cup*
flour - 80 g = 4 heaped tbsp
❗ Weight of raw dough: 1525 g
❗ Output: 8 large buns
🌡 Baking temperature: 190 °C
⏲ Baking time: 25 minutes
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5 фев 2024
