RCL – Breakfast Croissants

by on September 20, 2012 » Add the first comment.
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SERVED ABOARD ROYAL CARIBBEAN

2 C AP White Flour
2 TBL sugar
1 TBL Dry Yeast
1/2 C Egg Product
scant salt
4 TBL butter, softened
1 C Water – more or less – adjust database

Special Steps The recipe, when shared, was very light on amounts and instructions.

ORIG

50 pounds AP White flour
3 LB sugar
8 oz Dry Yeast, 99PRD012140
2 3/4 L Egg Product
4 oz salt
10.5 LB butter, softened
9 Liters warm Water
2 LB croissant butter to be used for 7 pounds of dough

Instructions

Mix all ingredients for 2 minutes slow, and 2 minutes fast
Laminate them with 1 block croissant butter
Give three inch folds
Rest dough before use 10 hours

Served on Day 1, 2, 3, 4, 5, 6, 7

 

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