Dacor Wall Ovens User Manual download pdf (Page 62)

RECIPES

Croissants–Basic Recipe

Croissants

Cooking Guide Default Mode and Temperature: Pure Convection

™

/350˚.

Suggested Time: 10-15 minutes

Tips: Use cookie sheet. For one sheet, use rack position 2. For two sheets, use rack positions 2 and 4. For three sheets, use rack

positions 1, 3, and 5. For multiple racks, add 5-10 minutes.

Path to reach this function: DACOR GUIDE-BAKERY-BREADS 1-#3 Croissants

Types of croissants: Use either canned refrigerated crescent rolls or homemade croissants for this cooking guide function. Depending

on the size of the homemade croissants, more time may need to be added.

4 cups milk

1 Tablespoon dry active yeast

1 Tablespoon granulated sugar

6-7 cups bread flour

1 Tablespoon salt

6 Tablespoons unsalted butter, soft

2 cups unsalted butter, softened

Egg wash: 1 egg, beaten

In a small saucepan, scald milk. Allow to cool to lukewarm and dissolve yeast. Add sugar. Allow to bubble for 5 minutes. Add bread

flour, salt, and 6 Tablespoons butter. Stir until dough comes together and forms a smooth mixture (do not knead). Roll dough out on a

floured surface into a large rectangle that is about

⁄2 inch thick. Spread 2 cup softened butter onto dough, covering up to the end.

Fold the dough widthwise into thirds (into a book). Cover with plastic wrap and refrigerate for 30 minutes. Repeat “book” process

three times by rolling out into large rectangle, then folding into thirds and refrigerating dough.

Adjust oven rack to position 2. Press PROOF on wall oven. After the last “booking,” roll the dough into a large rectangle and brush

with egg wash. Proof in oven for about 1 hour. Remove dough and cancel proof setting. Select Croissants in Dacor Guide. Allow

oven to preheat. Slice the dough into half lengthwise. Using a pizza cutter, cut dough into large triangles by cutting from one corner

diagonally up, then diagonally down. Continue this zig-zag cutting pattern across the entire rectangle. To roll the individual croissants,

roll from the wide end to the point. Stretch the dough slightly as you roll. Bend the roll into a crescent shape and tuck the point

underneath the roll. Place on a baking sheet. Brush with egg wash. Place in oven and set timer for 10-15 minutes. Bake until golden

brown in color.

After Baking: Remove croissants from pan and cool on a wire rack. Croissants can be frozen in an airtight bag for up to

1 month.

Variations: Chocolate Croissants: Sprinkle 1

⁄2 Tablespoons bittersweet chocolate chips on triangles before rolling them. Bake as

instructed above.

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Dacor Wall Ovens User Manual Page 62