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Pan de croissant

Pan de croissant
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Prep. 50 min
Total 6 h 30 min
12 rebanada
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Ingredients

Masa previa
  • 100 g de leche entera
  • 8 g de levadura seca
  • 170 g harina de pan
Masa de brioche con masa madre
  • 340 g harina de pan
  • 80 g agua
  • 1 huevo
  • 75 g azúcar
  • 5 g sal
  • 100 g mantequilla sin sal a temperatura ambiente, en trozos
Hojaldrado
  • 250 g mantequilla sin sal en un bloque, muy fría

Difficulty

advanced

Nutrition per 1 rebanada

Sodium 176.4 mg
Protein 6.7 g
Energy 1682 kJ / 402 kcal
Fat 25.2 g
Fibre 1.4 g
Saturated Fat 15.3 g
Carbohydrates 38 g

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