Mocha Cookie Croissant
Mocha Cookie Croissant
Ingredients：
Progress：
Moulding, Final Proofing & Baking：
| Weight (kg) | pct.( %) | |
| Part Ⅰ | ||
| Water | 430 | 22.40% |
| Liquid Sorbitol | 40 | 2.08% |
| Glycerin | 20 | 1.04% |
| Milk | 100 | 5.21% |
| Whole Egg | 50 | 2.60% |
| Part Ⅱ | ||
| High-gluten Flour | 1000 | 52.08% |
| Yeast | 20 | 1.04% |
| Salt | 20 | 1.04% |
| Granulated Sugar | 130 | 6.77% |
| Compound Enzyme Preparation M101 | 10 | 0.52% |
| Part Ⅲ | ||
| Butter | 100 | 5.21% |
| Total | 1920 | 100.00% |
Progress：
1. Add pre-fermented dough, Part ① and Part ② first, knead to 60% gluten development.
2. Then add Part ③ and knead until full gluten formation.
Moulding, Final Proofing & Baking：
Pipe mocha paste on top after shaping, sprinkle heat-resistant chocolate chips.
Fat lamination ratio: 4:1
One 4-fold plus one 3-fold lamination.
Dough weight: 75g per piece.
Convection oven baking: 175℃, 14min.
Finished dimension: Width 9cm × Length 28cm
