SAVORY SWIRL
Ingredients
- TOP CROISSANT 5 CEREALI 1000g
- Water 450g
- Brewer’s yeast 40g
Preparation
Knead all the ingredients until a uniform dough is obtained. Let the dough rest at room temperature for 10 minutes. Roll out the dough in a sheeter and incorporate the margarine. Make 3 single folds, then let the dough rest for a few minutes. Roll out to a thickness of 3–4 mm and shape as desired (the same dough can also be used to make savory croissants). Arrange on baking trays and let proof in a chamber at 80% relative humidity for 90–120 minutes at 28–30°C. Brush the surface with egg and bake in a static oven at 180°C or in a rotor oven at 160°C for 20–22 minutes.
