Savory cornet with red beets and Cajun spices

Q: Why don't you use cornstarch in recipes?

Because we want to offer an alternative to the usual ready-to-use industrial mixes , which are largely made up of corn starch. Proposing recipes based on this same ingredient would be inconsistent with our vision. Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly. The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials. In short, it's hard to do better!

Our recipes aim to inspire your creativity and talent, to help you create uniqueand high-quality gluten-free products, at a lower cost > compared to the use of ready-made mixtures. Try them, and then interpret them according to your needs, as a true craftsman would do who makes everything he does unique.
— Angel Food

Ingredients:

Powders:
160g Potato starch
80g Rice starch
40g Very fine rice flour
20g Sugar
20g ANGEL MIX 2.0
20g Fresh brewer's yeast
3g Cajun spices
7g Dehydrated beetroot powder
6g Salt

Liquids:
180g Water - In summer or in hot environments use very cold water
10g EVO oil

For laminating:
140g Puff pastry/croissant margarine

Procedure:

Gather all the flours in the mixing bowl and start it at low speed, preferably using the "hook" attachment.

Pour the liquids in a thin stream and increase to medium-high speed, continuing to work for 5/6 minutes. From time to time and with the machine stopped, clean the sides of the bowl using a spatula and bring the dough back to the center.
It is important to obtain a smooth, homogeneous, firm mixture, and obviously without lumps.

Meanwhile, form a rectangle with the margarine, bringing it to a thickness of about 1cm. It is not necessary for it to be an extremely precise rectangle; it is enough that the thickness is uniform. If using a NON-professional margarine or if the room temperature is particularly high, it can help to leave it in the freezer for 3/4 minutes before the laminating phase.

Transfer the dough to the table, and using rice starch as dusting, roll out with a rolling pin a narrow and long rectangle 8mm thick, enough to insert the "block" of margarine in the center and cover it with the remaining dough. This is the classic method to encase the fat part in a dough for puff pastry or croissants.

Give 2 double turns (of "four") at a thickness of 10mm, without pausing between turns and trying not to use too much rice starch as dusting. In that case, be careful to brush away the excess.

If in doubt about how to perform this operation, you can consult our free video tutorials available on Angel Food's YouTube channel.

After the 2 double turns, roll the dough to 6mm thickness, to obtain a rectangle with the long side of 40cm: from this, cut 5 rectangles 8cm wide (8x5 = 40). From each, make two croissants by cutting the rectangle longitudinally from one corner to the other. This will yield a total of 10 croissants. Do not throw away any dough scraps; instead, divide them at the base of each croissant.

Spray the triangle with water and roll up, without tightening excessively, to form the classic croissant, leaving the tip facing down when placing it on the baking tray.

Cover with a bag previously brushed with oil or non-stick spray and let rise as indicated.

Preheat the oven, remove the tray from the bag, and bake as indicated.

Cool on a rack, and once cold, transfer to the freezer. It is possible to store the croissants at room temperature for about 48 hours, or up to 30 days frozen at -18°C.

Remember that times and temperatures indicated may change based on various factors, such as type of equipment, product sizes, etc. and that the liquids indicated in the recipe may need to be adjusted based on the degree of hydration of the flours and starches used.

Note:

If preferred, you can make 12 mini croissants or 6 "jumbo" croissants from this recipe: it is up to the operator to decide what to prepare completely independently. Or, instead of croissants, you can opt for shapes and sizes as you like!

The beetroot powder might be full of lumps, better to sift it before adding it to the other ingredients of the recipe.

Instead of EVO oil, it is possible to use truffle-flavored oil, or smoked oil, in order to customize the final product according to your own flair and desire.

This croissant is perfect for a brunch or a tasty aperitif or an unusual breakfast, filled with grilled vegetables, soft cheeses, or assorted cold cuts.

Any doubts? Read here!

FAQs

Frequently Asked Questions

What is Angel Mix?

Angel Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of all types of gluten-free sweet or savory doughs, both with margarine and butter.

What is Baker Mix?

Baker Mix is a concentrated powder additive, gluten-free, wheat-free, corn-free, soy-free, and 100% vegan. It is used for the preparation of gluten-free baked goods such as bread, focaccia, bagels, donuts, buns, brioche, etc., etc.

Why don't you use cornstarch in recipes?

Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely made up of corn starch.

Proposing recipes based on this same ingredient would be inconsistent with our vision.

Of course, those who prefer can replace potato starch with corn starch. It is an inexpensive and easy-to-find ingredient, but it tends to dry out products more quickly.

The truth is that with Baker Mix you save compared to the ready-made mixes available on the market, even when using better and more expensive raw materials.

In short, it's hard to do better!

Can I use fresh eggs and milk instead of powdered ones?

Sure, although the use of powdered ingredients is preferable because it allows for more precise standardization of all production phases and is much faster in a professional environment.

However, know that 10g of whole egg powder corresponds to a medium egg, weighing 40 grams shelled (in fact, to reconstitute 10g of egg powder, 30g of water is needed).

8g of egg yolk powder corresponds to 1 yolk, reconstituted with 8g of water.

While 10g of powdered milk should be considered as 100g of milk, since 90g of water must be added to reconstitute it.

Are powdered eggs better or fresh ones?

It depends.

Powdered eggs ensure greater production efficiency and easier logistical management.

But fresh eggs guarantee a more stable and resilient structure both during leavening and baking. Especially with rich and/or "heavy" doughs (such as Colomba, Pandoro, etc.), they are preferable.

Is powdered milk better or fresh milk?

All else being equal in quality, powdered milk is preferable because it is more "convenient" to handle even logistically, and it has a more intense flavor since it is in powder form. By "playing" with hydration, it is indeed possible to accentuate or reduce the intensity of its taste in the product.

Can I substitute some ingredients?

Yes, but without completely changing the recipe, you can for example replace starches and flours.
Or you can replace sugar with cane sugar or coconut sugar.
Or use seed oil instead of EVO oil, and vice versa.
Obviously, you need to take these changes into account and possibly recalibrate the hydration of the recipe or specific procedures.

You can also enrich the recipe with your personal touch: add chopped black olives to the bread recipe, or put a pinch of cinnamon in your brioche, etc.

Our recipes mainly serve as a source of inspiration rather than a strict cookbook to follow.

And if you have any doubts, contact us!

Do I need a mixer?

Yes, although it is possible to prepare doughs by hand or with household appliances, the use of a dough mixer is strongly recommended, even if not professional, but one that can guarantee sufficient working intensity to properly prepare the doughs.

Is it really necessary to knead doughs prepared with Baker Mix for a long time?

Yes, because working the dough for a long time at medium-high speed helps to overcome the initial stiffness of the fibers and hydrocolloids, making the dough smoother, more homogeneous, and softer.

Can I freeze the raw dough?

Yes, you can freeze the freshly made and already portioned product BEFORE the proofing stage. However, keep in mind that the yeast in the dough will not survive more than 20/25 days, so the product should be consumed before this period.
Simply thaw the product in the refrigerator - well covered to prevent drying on the surface - for at least 12 hours, after which it can be handled like a freshly made product (i.e., proofing and baking).