Pain au Raisin

$30.00$81.00

Frozen raw product

Weight: 130g each

Clear
SKU: N/A Category:

Description

 

Baking instruction:

The ideal temperature for proving is 24°C. A bit cooler or warmer is all right, as long as the temperature is not warm enough to melt the layers of butter in the croissants.

Proving time: 12~ 13 hours depending on the room temperature.

Oven temperature: 210°c

Baking time: 13~15 minutes

  1. Place the frozen croissants on the baking paper and leave some space between them. After 12 ~ 13 hours under room temperature, the croissants should at least double in size and look noticeably puffy.
  2. Baking temperature: 210°c for 12 minutes and quickly open the oven door for 5 seconds to let the steam out. Continue to bake for further2 ~3 minutes until the croissants are deep golden brown on the top and bottom, crisp on the outside and feel light when they are picked up, indicating that the interior is baked through.
  3. Brush with sugar syrup ( 2 sugar: 1 water ) when it comes out from the oven (optional)
  4. They are best if eaten while they are still slightly warm.

Additional information

quantity

10 pieces $3 each, 15 pieces $2.90 each, 30 pieces $2.70 each

Reviews

There are no reviews yet.

Be the first to review “Pain au Raisin”

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This