Cornetto with starch and rice flour

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:
240g Rice starch
40g Fine white rice flour
40g Granulated sugar
20g Fresh brewer's yeast
20g ANGEL MIX 2.0
4g Salt

Liquids:
190g Water - In summer or hot environments use very cold water
10g Seed oil

For laminating:
140g Puff pastry/croissant margarine

For glazing:
Glazing sugar (available in our online store)

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 mix for 5/6 minutes. Occasionally, with the machine off, 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, 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 a narrow and long rectangle with a thickness of 8mm, enough to insert the margarine "block" in the center and cover it with the remaining dough. This is the classic method to encase the fat in dough for puff pastry or croissants.

Give 2 double turns (of "four") at the thickness of 8mm, 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.

Roll out a rectangle with the long side of at least 32cm and from it cut 4 rectangles 8cm wide (8x4 = 32). From each, cut two croissants by slicing the rectangle longitudinally from one corner to the other. This will yield a total of 8 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 pointing 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, dust with our Zucchero Lucidante, and bake as indicated.

Cool on a rack, and once cold, transfer to the freezer. Croissants can be stored 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:

This is a really very simple recipe that uses very few ingredients, but the result will amaze you. The use of rice starch, in fact, guarantees not only greater rise and baking development but also unchanged freshness for much longer compared to the use of other starches.
The croissant prepared in this way remains soft and fragrant for at least 48 hours at room temperature, sealed in a bag.
In fact, for the first 24 hours it is not even necessary to keep it in a bag; it remains fragrant and soft even left on the table as it is.

If possible, use rice starch for your laminated products: it certainly has a higher cost, but the organoleptic characteristics guaranteed by its use make it an absolutely irreplaceable ingredient for this type of preparation.

Absolutely avoid glazing the croissant before baking using eggs or milk: their use hinders and compromises the natural browning that occurs with oven baking, without providing benefits.

Obviously, this recipe can be used for the preparation of 'Pain au Chocolat', Danish pastries, sweet puff pastries, etc. It will be enough to change the shape and size of the product, according to the desired result.

During the first stages of mixing in the planetary mixer, the dough may seem too dry and difficult to blend, resulting in a "crumbly" texture. It is important not to add liquids to avoid compromising its consistency. After a few minutes, you will get a smooth, firm, and elastic dough. Be patient!

During fermentation, it is essential to create a humid environment: this allows the surface of the product to remain elastic and expand thanks to the development of gases. If you do not have a special device that allows you to regulate temperature and humidity, place a pot of boiling water in your proofing chamber.

If you want to achieve an "Instagram-worthy" crumb, do not add dough scraps to the croissants; this way, the inside of the product will be more uniform.

To obtain a perfect dough, the dough must be plastic and compact, never too soft or dry. Even following the recipe to the letter, it may be necessary to adjust the water because flours and starches absorb liquids differently. The advice? Start with small amounts, like those suggested, to avoid waste if something does not go as expected.

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).