4 hours
Preparation
Ingredients for about 10 croissants:
200gr of Manitoba flour
30 grams of corn or rice starch
80g of brown sugar
10gr of natural dried yeast
100g of organic natural soy yogurt
90gr of organic natural soy milk
80gr of sunflowers or corn oil
20gr of rice malt
10gr of grated orange peel
Using few fats can compromise the typical final soft effect of the croissant …. But I also think of the health of our greedy food!
Why choose a dried yeast and not a brewer’s yeast?
A good yeast certainly contributes to ensuring good leavening. At the industrial level, we produce yeasts that are harmful to our health and in particular to the intestinal flora and its absorption of food. Therefore it is preferable to use a natural yeast in small quantities.
Among the ingredients I used a good amount of natural soy yogurt to make proteins and fats while avoiding other fats such as vegetable margarines or vegetable butter. Use and advice “Provamel” company specializing in organic products plant-based drinks.
The rice malt also tends to release a certain elasticity to the mixture.
Another important step is to mix, mix with a robot or mixer the liquid ingredients so that we mix well.
The rising times are important for this dough to structure the final glutinous mesh and release softness after cooking.
Method:
Whisk and mix soy milk, soy yogurt, brown sugar, sunflower oil, rice malt and cornstarch in a dough or mixer. In a bowl pour the flour and baking powder.
Mix with your hands. Add some of the flour mix with baking powder in the mixer or blender. Whisk for a couple of minutes.
Transfer this into the bowl and mix well first with a spoon then with your hands.Add the grated rind of orange. And knead well again. Leave to rise in a warm place for 2 hours. After this time spread the dough on the work surface and roll out the dough with a rolling pin. The dough should be about 5mm tall. Then get 8 slices from this disk. Take a wedge and from the longer side rolled up to form the croissant. Do the same with the other segments.
Place the croissants on a baking sheet covered with baking paper and bake for 5 minutes (in a hot oven) at 200 degrees then lower the oven temperature to 170 degrees and cook for another 15 minutes. Once lightly chilled they can be filled with fruit jam, or with hazelnut cream or custard.
