Wang Qing Boutique Laminated PastriesIngredient List for Croissants: | Portion | T45 Flour hxc Tee Water Capitecutt tough temp = 24-26 Milk Sugar [Salt | Butter | Fresh Yeast $ a o ee s 1000g 240g 200g 140g 20g | 100g | 45g ined [2 ~-/2000g [480g 4002 [280g [40g | 200g | 90g hehe ak wees 15 3000g 720g 600g | 420 300g | 135g ig 4 4000g 9602 | 800g ——*| 500 80g [400g | 180g | 1g \5 5000g 1200g ‘| 10002 | 700g 100g | 500g | 225g | [10 10000g 24008 20002 | 1400g | 200g | 1000g | 450g | g ig ig Additional Recipes: dim King! fnceaess — rowmins ec} ih techs ler + Lemon Ieing Burts (iu Lemon Juice 40g hose: Powdered sugar__| 140g [3-kewius Boning tine oe er " fn of Ment wut be oltep Eee wrt a hse any [otse wh uptin the canter aye atigh love high gloter 8 [ugh protein cluviig Waly © Plain Custard Sane va Milk 1000g | TEC smucl be Irae gluten - TEL BE eras ise Sugar 200g | T4 Egg Yolk 200g Cornstarch 100g | * ay Aboloreok 1 fp dough - > di ah © Pistachio Custard 50h folding pst a tre 2 A ie lominakxon Milk Tooog] ftv yeas Tee Waar Site Phe ees er Sugar 200g | MY gest ee ot dayy Mthe fieerer OF Tul die- Egg Yolk 200g : f . Comstarch 1002 | _paatin ae fete of Flour the es Pistachio paste 100g "9 Whe power Mul be Ireat relittan + Flan Cream (makes about 12 tart shells): Milk 750g Cream 750g Vanilla Bean 3nos Sugar 150g Comstarch 120g Whole Eggs 330g White Chocolate | 105g Rum 60g | Heat milk + cream + vanilla beans. Mix sugar + whole eggs, then add cornstarch.Ingredient Li Portion fy >) ae a is 3455 ( 300 4: 400 “| 5000 10 | 1000 Additional Recip + Lemon Ici Powdered L.Mix with ¢ Plain Cust [ Cream_ anilla Bea aes [ Cornstarch [Who | White Choc: | Rum 1.Heat milk +2.Combine with the hot milk mixture, return to the pan, cook until slightly thick, Go's 3.Add white chocolate ote om, whisk or blend until smooth, place in a piping bag Cremecngiade HAIN, UC OFC : © Harelnut Chocolate Crisp (makes about 12 squares): [ Hazelnut Spread [Dark Chocolate | Feuilletine Chopped N 1.Melt the chocolate, mix with hazelnut spread and the crispy nuts mixture. 2.Fill square or rectangular silicone molds, freeze until firm. © Gloss Syrup { Sugar 130g Water 100g 1.Boil and reserve. ® Croissant Egg Wash (Use Spray Gun) Egg Yolk 50g Cream 36g__| Whole Milk Wg | Whole Ege 70g Salt 05g © Caramel Sauce Sugar 120g caramel Butter 80g Py Cream 120g | Salt 2g ‘© Steamed Raisins: Wash raisins, steam for 15 minutes. © Homemade Caramel Shards: 500g sugar, 50g water. Sugar 500g | Water 50g1.Cook sugar + water until caramel-colored, pour onto silicone paper, let harden, and break into pieces. * Chocolate Brownie 143g | 182g Instant Coffee Powder __| Iz Whole Eggs 200g | Sugar 156g LLow-gluten Flour 130g Salt 4g Cocoa Powder 65g | 1.Melt butter, chocolate, and coffee powder together. 2.Mix eggs + sugar. Combine the flour mixture and then fold into the melted ingredients. 3.Place in piping bags, pipe into silicone molds halfway. 3.Bake at 150°C in a convection oven for 20 minutes.Tip: Use masking tape to Jabel and track fermentation times with built-in timers, Specific Baking Procedures: Flan: Roll dough to Smm thickness, cut into 15cm diameter rounds, freeze in molds, Bake in UNOX convection oven at 170°C for 10 minutes (speed 3), then at 190°C for 8 minutes. Layered Croissants: Roll to 4mm thickness, cut to 9x30cm, ferment for 2 hours. Bake in a deck oven at 215°C (top) / 185°C (bottom) for 17-18 minutes, or ina UNOX convection oven at 165°C for 15 minutes. Curved Croissants: Roll to 4mm thickness, cut to 11x28cm, place on parchment paper, ferment for 2 hours, same baking times as above. Chocolate Rolls: Roll to 4mm thickness, cut to 6x30cm, roll up, ferment for 3 hours. Bake in deck oven at 215°C (top) / 185°C (bottom) for 17-18 minutes. Swiss Rolls: Roll to 5mm thickness, cut to 5x32cm, ferment for 1.5 hours. Bake in UNOX oven at 170°C for 15 minutes. Pistachio Swiss: Roll to 5mm thickness, cut to 10x13cm, same as Swiss roll, bake at 175°C. Coffin-shaped: Roll to 5mm thickness, cut to 3x15cm, ferment for 1.5 hours. Bake in UNOX oven at 175°C for 15 minutes. Caramel Kouign-Amann Rolls: Roll to Smm thickness, cut to 10x10cm, spread with butter and dip in sugar, ferment until 70% full, press down with a baking sheet. Bake in UNOX oven at 180°C for 16 minutes. (£0°C= iC ming Civmag oven Brownie Bird's Nest Pastry: Roll to Smm thickness, cut to 3x12cm strips, arrange 4 strips, leaving a 4cm gap, and roll a brownie in the center (3em diameter). Ferment for 1.5 hours. Bake in UNOX oven at 180°C for 10 minutes. After baking, dip in sugar, top with a ready-made leaf. Square Tear-apart B Ferment for 1.5 hours minutes. Custard Raisin Rolls cut into 2cm wide pie minutes. After cooling U-shaped Napoleon | shaped molds, freeze. mesh screen for anott minutes, brush with s Croissant Dough Preparat iE 2. For cocoa-colored do For colored dough 2: . Mix all ingredients to . Let rest for 40 minute . Flatten the dough and fold, one 3-fold. . Freeze again for 40 n - Roll out to required tl . Wrap in plastic wrap . The next day, fermen 10.Bake and decorate.z SS Te act, ees eet ete ene cere a a ee pie ogre Nee area tepeetie EVE Sigs tee eT, Na nes with built-in timers. jiameter rounds, freeze in molds, nutes (speed 3), then at 190°C for :30cm, ferment for 2 hours. 8 minutes, or in a UNOX or 17- 8cm, place on parchment roll up, ferment for 3 hours. -18 minutes. at for 1.5 hours. Bake in me as Swiss roll, bake at nt for 1.5 hours. Bake in ) 10x10cm, spread with a baking sheet. Bake 2cm strips, arrange 4 ameter). Ferment for cing, dip in sugar, top with a ready-made chestnut, and drizzle with caramel sauce, garnish with gold leaf + Square Tear-apart Bread: Roll to Smm thickness, cut to 3x14em, arrange in 4 rows. Ferment for 1.5 hours in octagonal molds. Bake in UNOX oven at 175°C for 13-15 minutes, + Custard Raisin Rolls: Roll to 4mm thickness, spread custard, sprinkle raisins, roll up, cut into 2em wide pieces, ferment for 2 hours. Bake in UNOX oven at 170°C for 15 minutes. After cooling, dip in lemon icing and sprinkle with lemon zest. + U-shaped Napoleon Pastry: Roll to 5mm thickness, cut to 6x17cm, place in U- shaped molds, freeze. Bake in UNOX oven at 175°C for 10 minutes, press with a mesh screen for another 10 minutes. Remove steel mold, bake for an additional 10 minutes, brush with sugar syrup, and bake for | more minute. Croissant Dough Preparation: 1. For cocoa-colored dough 1: mix 20g cocoa powder, 15g butter, and 10g water. 2. For colored dough 2: add green, red, or black coloring. 3. Mix all ingredients to 90% gluten development, dough temperature should be 24°C. 4, Let rest for 40 minutes at room temperature. T- bs 5. Flatten the dough and freeze for | hour (quick freeze for 20 minutes). Perform one 4- fold, one 3-fold. 6. Freeze again for 40 minutes. 7. Roll out to required thickness, cut into shapes. 8. Wrap in plastic wrap and freeze until firm. Transfer to a fridge at 0-2°C overnight. 9. The next day, ferment in the proofer. 2 ~2¢% 10.Bake and decorate.11.4ts recommended to start Jaminating the dough and baking croissants the next day for best results. — onus Time on a titer fon betofen ctor 6 10 wai IM He chien Fe ik Fag First Torigoe toku Utamaro Ae Kg ] oy (Japanese Bread Flour) x Cold Water SO} ctoyenece hack the hay A prec ny” joes aera ‘ \ | Egg Yoik(Boxed) ~ sem bight Ning he baking @ [eaten ugar TOS . te 1 ("Casa adre TEMP Gea FU Ai chocoiHe 29 Biol = phdtoye'c 1 bs es Modis ovo =) Shave eich CS ~ IP keegvg: loloer in tke Teezer tor the bert vacult weed ® crotcl HW layer cough, Fitchugh wm hy awed ¢ prevatt cyackivig bec: mywal crottsalt ct alten ‘Second | Torigoe toku Utamaro eoy fh break the dwugh om typ- Dough | (Japanese Bread Flour) Sugar @ Orange Marmalade(2) lioey ¢ Cae tt OY loct po [Sorc SOR Malt Extract [Butter ORO ERE [3 torte acter Egg Yolk (Boxed) | | Callebaut White Cho Sere Heat a ' Jefe guken Fy ek walk a ad add -aqdd howey , Maw alex - add, Pa of Luly - Sou a ~ Awe dsugh -add candied opay —Cfrech anat flo on “Tray fer iin a couttai = Ovide 20 gue PelPanettone snd baking croisssats the next day for r ae —T—“soogi0 J —~—«S00920 fe calms 60 mits sit He cuter ee Homie ooo aie | First Torigoe toku Utamaro 7000 2000 Dough , | (Japanese Bread Flour) | | 7 ef | yf [|e Se — ae Cold Water 500 1000 Ce eee s [eee f Egg Yolk(Boxed) 460 | Suear 640 4 Ee C Fata Madre /@- ue 300 | 600 ‘ fat fins! l 360 | 720 4 acid thie laver Mts de ir toleus h Ont hase —hee ly ‘Second | Torigoe toku Utamaro () 140 280 Dough | (Japanese Bread Flour) Sugar @ / 166 | 332 ‘Orange Marmalade(2) / 88 | 176 Honey ¢ & / 50 | 100 Salt ood Ook poy | 18 36 Fpor% cicdich, Y ee a 14 | 28 (Butter cy ce o] 400 | 800 Stone gel four) [f# Yolk (Boxed) @ 300 | 600 Callebaut White Chocolate / JO -gutteh # winolew pone tee} eer a aad Teeter uf houey -gdd hoi Me ae andl wuga? ~ nol (peed 50, Glut clevelopurat : ate Lt settee tnete ~ Hecate (3 ports of ter cay ) ~ 229 Jira h temp (window) paie) - ado ane orauge, fie cboco cow Cpeed — Cfrech act fofo! on pe vie - Tron, fer sp a coutfouner. iar ferarenitayion et — Dirde 0 gue - Fobl « or 20-40 gy at MCE fete 2Orange Marmalade Preparation: «Ingredients: 1000g oranges, 300g sugar. Instructions: Mix the oranges and sugar, let sit for 3 hours. Use a Thermomix on high speed to, hon, cook on reverse at speed 2.5 (Varoma mode) for 30 minutes untit blend until smooth. Th soft Almond Cream Preparation: «+ Ingredients: 200g almond flour, 176g comstarch, 400g sugar, 200g egg whites. + Instructions: Mix all ingredients in the Thermomix, then place into a piping bag. Decoration: + Pipe the almond cream, sprinkle pearl sugar, and sift powdered sugar. Baking: + UNOX convection oven: Bake at 165°C, 3rd setting, for 35 minutes. + Sanko deck oven: Bake at 160°C (bottom)/170°C (top) for 50 minutes. + Bresso deck oven: Bake at 165°C (bottom)/180°C (top) for 50 minutes. Cooling: + After baking, invert and let cool overnight to set. Best to enjoy after 3 days. Can be stored sealed at room temperature for up to 30 days. ony UF \S°*" starter Preparation: Stage | Flour Water | Fermentation | Fermentation | Condition Temperature | Time —— | 50g 50g 25°C 24 hours Place in a glass jar. When it expands to rye flour | warm its maximum and slightly recedes, it's wattrntd time to feed it. 100g | 50g Sog | 25°C 12 hours Same as above strong water flour | 100g | 75g 50g 25°C 8 hours. Same as above strong flour | water 200g | 150g 100g | 25°C 6 hours Same as above strong | water flour 150g | 150g 75g 255 5S hours. Same as above strong water flour 150g | 150g 67.5g | 25°C 4 hours Same as above strong water flour 150g | 150g 67.5g | 25°C 3 hours, Same as above strong water Ce | flour + : a mult get clousie iy cize, To encourage microbial growth, you need to start with a wet dough and gradually make the dough firmer. Reducing the water content inhibits the growth of lactic acid bacteria, whi acteria, which h it lower acidity levels in the dough. ay The above feeding process should be repeated for about 15-20 days until the starter matures and stabilizes, making it ready for bread-making. No PH western - judge " bl sins, faite Oke “ght ae ch tautolae tiicle, Teed ome aweek jt heep te chillerMaturity Test: After feeding at @ ratio of 4:1:45% and fermenting at 28°C for 3 hours, the dough should rise to more than double its size and reach a pH of 4.1 to be considered mature. Eagan: fir Callette Tggyelk - 200, el - ity?Inverted Puff Pastry: Galette des Rois Portion: y2 \ & S = aS pe ao \ jess eos Vico pieces |r visser ite L =) “Dough FTow-tuten, ge [Se [IRE BTM Dese | 320 | nour ¢-9 hus Wd, [19g [298 sa ig a —— Tse | 358 2g 87g Tee water [1s 370g (5 [8 (28 (tose |e \ | | White vinegar [42 3 2g [20g 288 (Bee 40g | [see sees es ae \ | Batter layer Sheet butter \ [492g [os [Me (eee pale 4406g | 4896g, dePed\wla, High-gluten 9) 196g, ee & iC ee \e ee \ 2 flour 7 we 125 tied Difference Between Inverted and Regular Puff Pastry: + Ininverted puff pastry, the dough is created using the sanding method, where butter particles are mixed with the flour and water molecules. This prevents direct contact between flour’s protein and water, reducing gluten development. White vinegar also weakens gluten formation. As a result, this dough has almost no gluten, + During lamination, resting is typically not required; chilling the dough is only necessary to bring it to the proper temperature. The inverted method has a higher fat content than the regular method, so the dough doesn't rise as much. Inverted puff, pastry is less likely to burst or deform during baking, + Texture: The regular method produces a crispier result, while the inverted method creates a more melt-in-your-mouth texture. The regular method is more beginner-friendly, with a higher margin for error. In contrast, the inverted method requires higher room temperature control and faster, more skilled execution due to the oil-encased dough. If the room is too warm or the process is too slow, the butter can melt and create a mess in the machine, Almond Flour Preparation: + Toast almond flour ina cor Almond Cream Filling, [755 Flour jole Eggs Custard Cream Milk. Granulated Sugar Egg Volks ‘Comstarch, “The filling is ene Baking Tem + Thre + UN Mark - Exyyyoth ~CWrller 10 wie -Coore = bake . caremven pode - loake (g0'c,| eo) iC a | = a | Almond Flour Preparation: ieces | pieces | pieces | pieces / a + Toast almond flour in a convection oven at 150°C for 15 minutes, | Almond Cream Filling. | : Whole Eggs 700g Rum 46g Salt 9g Custard Cream Milk 470g Granulated Sugar 94g Egg Yolks 94g Comstarch 47g Butter 52 [tbutser desecrate S 2g | The filling is enough for around 18 pieces, with each weighing 250g. Baking Temperature for Galette des Rois: e the sanding method, where + Three-layer deck oven: 225°C (top) / 185°C (bottom), bake for 20 + 20 minutes. SES + UNOX convection oven: Speed 3, 180°C, bake for 20 + 20 minutes. ; gluten development. White this dough has almost no gluten. d; chilling the dough is only inverted method has 2 higher fat ‘tise as much. Inverted puff ult, while the inverted he regular method is more - ontrast, the inverted method nore skilled execution due to process is too slow, the butter He - Carrey powdles- broke (20%white Cinentate Gant gfty fa cream Po cron’ Foo &. Crtom 6 Vener Be FEY gee pater SS “3 wi. Cheed . ‘teak wp CeOR Ar aBcect= chulled ouenight nat © Spee T8]s odd part A ip unt fs ws w Tat teu glutat