Pan de croissant
TM6 TM5

Pan de croissant

5.0 (3 ratings)

Ingredients

Masa previa

  • 100 g de leche entera
  • 15 g de levadura prensada fresca
  • 170 g de harina de fuerza

Masa de brioche con masa madre

  • 340 g de harina de fuerza
  • 80 g de agua
  • 1 huevo
  • 75 g de azúcar
  • 5 g de sal
  • 100 g de mantequilla a temperatura ambiente, en trozos

Hojaldrado

  • 250 g de mantequilla en un bloque, muy fría

Nutrition
per 1 rebanada
Calories
1682 kJ / 402 kcal
Protein
6.7 g
Carbohydrates
38 g
Fat
25.2 g
Saturated fat
15.3 g
Fiber
1.4 g
Sodium
176.4 mg

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