Glutenfree Croissants with Schär 'Mix It Universal' | wheatfree | 100% vegan скачать в хорошем качестве

Glutenfree Croissants with Schär 'Mix It Universal' | wheatfree | 100% vegan

Recipe and Procedure for Gluten-Free, Wheat-Free, and 100% Vegan Croissants made with Schär 'Mix It Universal' Blend + Angel Mix. Yields 10 Pieces Dry Ingredients: 200g Schär 'Mix It Universal' Blend 150g Cornstarch 50g Granulated Sugar 4g Salt 20g ANGEL MIX 2.0 20g Fresh Yeast Liquid Ingredients: 225g Water 10g Seed Oil Vanilla extract or flavoring of choice For Lamination: 170g Margarine suitable for puff pastry/croissants Lamination Process: Use rice starch only, for dusting the work surface 2 simple folds (3 layers each), no resting or pauses Lamination thickness: 8mm Final thickness before shaping: 8mm Proofing: 70 minutes at 45°C, 70% relative humidity, cover with nonstick plastic film Baking: 23 minutes at 180°C in a fan-assisted oven (medium speed), no steam Instructions: Dough Preparation: In a stand mixer fitted with a dough hook or paddle attachment, combine all dry and liquid ingredients. Mix until a smooth and homogeneous dough is achieved. Lamination: Roll out the dough and laminate with the margarine as indicated: perform 2 simple folds (3 layers each) without resting periods. Maintain a consistent thickness of 8mm during lamination. Shaping: Roll out the laminated dough to a final thickness of 8mm. Cut into desired shapes (e.g., triangles for croissants), lightly mist with water, and roll up loosely without applying too much pressure. Proofing: Place the shaped croissants in a proofing environment at 45°C with 70% humidity for 70 minutes. Baking: Bake in a preheated fan-assisted oven at 180°C for 23 minutes, using medium fan speed and no steam. Optional Glaze: For a glossy finish, brush the croissants immediately after baking with a syrup made from 500g sugar and 350g water. Prepare the syrup by heating the ingredients together until fully dissolved. Apply the hot syrup to the hot croissants for a shiny, non-sticky surface. Storage: Freezing Baked Croissants: Freeze for up to 30 days. Alternatively, consume within 4 days, storing in an airtight container at room temperature. Freezing Unproofed Croissants: After shaping (before proofing), freeze for up to 60 days. To use, thaw in the refrigerator for 12 hours, covered to prevent drying, then proceed with proofing and baking as outlined above. Enjoy your freshly baked, gluten-free, wheat-free, and vegan croissants! _________________________________________________________________________ Ricetta e procedimento per Cornetti Senza Glutine, senza Frumento e 100% Vegan - preparati con miscela Schar 'Mix It Universal' + Angel Mix PROPORZIONE PER 10 PEZZI Ingredienti solidi: 200g Miscela Schar 'Mix It Universal' 150g Amido di mais 50g Zucchero semolato 4g Sale 20g ANGEL MIX 2.0 20g Lievito fresco Ingredienti liquidi: 225g Acqua 10g Olio di semi Aroma vaniglia o a piacere Per laminare: 170g Margarina per sfoglia/croissant Laminazione: 2 giri da 3 (semplice), senza riposi o pause Spessore di laminazione: 8mm Spessore finale, prima del taglio delle forme: 8mm Lievitazione: 70 minuti @ 45°c, U.R. del 70% Cottura: 23 minuti @ 180°c senza vapore, forno ventilato, velocità media. Impastare in planetaria con 'gancio' oppure 'foglia' fino ad ottenere un composto liscio ed omogeneo. Laminare come indicato. Stendere, ritagliare le forme desiderate, vaporizzare con acqua e arrotolare senza stringere troppo. Lievitare e cuocere come indicato. Se desiderato, spennellare il prodotto all'uscita dal forno con uno sciroppo preparato con 500g di zucchero e 350g di acqua. Per avere una superficie lucente ma non appiccicosa, applicare lo sciroppo ancora caldo al prodotto ancora caldo. Surgelare fino a 30gg oppure consumare entro 4gg conservando in contenitore ermetico a temperatura ambiente. Il cornetto appena arrotolato e PRIMA DI ESSERE LIEVITATO, si può surgelare e conservare fino a 60gg. Per il consumo è sufficiente scongelarlo in frigorifero, ben coperto per evitare che secchi, per 12 ore, dopodiché trattarlo come un prodotto fresco e quindi sottoporlo alla fase di lievitazione e cottura come indicato.