Panasonic SDYD205 SDYD250 User Guide - Page 30

Basic Select DOUGH mode C=cup(s), tsp=teaspoon(s), TBSP=Tablespoon(s) The amounts shown in ( ) are not as precise as weight measurements. For better results, please use weight measurements. (1 cup = 4.92 oz.) Croissants (Yield 18) 16 oz. (31/4 C) 2 TBSP 3 TBSP 11/2 tsp 8 fl.oz. (1 C) 2 TBSP 2 tsp 7 oz. 1 bread flour sugar dry milk salt water butter or margarine dry yeast butter or margarine, chilled for folding in the dough egg, beaten for brushing on top ( ) : measurements not as precise as weight measurements. 1 Make the dough according to instructions on P.7-9. 2 Place the dough in a greased bowl. Cover. Rest the dough in the refrigerator for 30 minutes. 3 Roll 7 oz. of chilled butter between two sheets of waxed paper into a 10X7 inch rectangle. Place back in the refrigerator. Chill at least 1 hour. 4 Roll out the dough on a lightly floured surface into a 12 inch square. 6 Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes. 7 Place the dough at right angles to the previous position in #5. Roll out into 12 inch square. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes. Fold and roll twice more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight. 8 Cut dough crosswise into thirds. Cut each third in thirds. Cut each third diagonally to form two triangles. 9 Roll up each triangle loosely, starting from the side opposite the point. Curve ends. 5 Place the rolled out butter over two-thirds of the dough. Fold the third without butter over the center third. 10 Place seam side down on a greased baking pan. Spray water on top. Proof at 90¡F for 30 to 50 minutes or until nearly doubled. 11 Brush with beaten egg. Bake in 375¡F oven for 10 to 15 minutes or until golden brown. - 29 -