Vegan 3-3-3 Croissant with Cocoa and Sorghum Flour

Q: What can I dust the work surface with to prevent the dough from sticking?

For laminated doughs, such as puff pastry, croissant , etc., the use of rice starch, or tapioca starch or potato starch, in this preferential order, is IMPERATIVE. The use of flour of any type and granularity, which alters the composition of the dough making it dry and creating micro fractures on its surface, must be ABSOLUTELY avoided. For doughs of bread, pizza , etc., the use of any type of starch is recommended, but it is also possible to use very fine flour if possible. In any case, it is recommended to use only the strictly necessary amount for the processing and to remove the excess, especially during the preparation of laminated doughs.

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 are designed to inspire your creativity and talent, helping you craft unique, high-quality gluten-free products at a lower cost than ready-made mixes. Try them, then adapt them to your needs - just like a true artisan, making every creation your own.
— Angel Food

Ingredients:

Powders:
180g Potato starch
80g Tapioca starch
40g Sorghum flour (or rice flour)
50g Icing sugar
5g Salt
30g ANGEL MIX 3.0
20g Fresh baker's yeast
6g Bitter cocoa powder

Liquids:
190g Cold water
15g Seed oil

To laminate:
180g Margarine for puff pastry/croissant

Optional:
Vanilla, citrus zest.

Preparation:

Combine all the dry ingredients in the bowl of a stand mixer and start mixing at low speed, preferably using the paddle attachment.

Gradually pour in the liquids and increase to medium-high speed, continuing to mix for 5-6 minutes. From time to time, with the machine stopped, scrape down 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, completely free of lumps.

In the meantime, shape the margarine into a rectangle, bringing it to a thickness of about 1cm. It does not need to be perfectly precise; uniform thickness is sufficient. If the ambient temperature is particularly high, it may help to place it in the refrigerator for 3-4 minutes before the lamination step.

Transfer the dough to the work surface and, using rice starch for dusting, roll it out with a rolling pin into a long, narrow rectangle with a thickness of 8mm. This should be large enough to place the margarine block in the center and fold the remaining dough over it. This is the classic method for enclosing the fat in laminated dough for puff pastry.

Give 3 single folds (three-fold turns) at a thickness of 8mm, without resting or chilling between one turn and the next. Use rice starch as needed, but do not overuse it, as it may dry out the dough.

Roll the dough out to a thickness of 6mm and cut into the desired shapes.
Do not discard any dough scraps; instead, place them in the center of each piece before rolling. Lightly spray the surface of each triangle with water and roll to form the desired product, then place on a baking tray lined with parchment paper.

Cover with a bag previously brushed with oil or sprayed with non-stick spray and leave to proof as indicated.

Preheat the oven, remove the tray from the bag, and bake as indicated. If desired, lightly dust the surface of the croissants with our Glossy Sugar for enhanced browning.

Allow to cool on a wire rack, and once completely cooled, transfer to the freezer. Croissants can be stored at room temperature for approximately 48 hours, or up to 30 days 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.

Notes:

The number and type of folds directly affect the final result: fewer folds result in a more developed and airy product, while more folds lead to a less developed product with a denser interior.

Allow the croissant to cool completely before cutting it. This allows the residual moisture to redistribute evenly within the product, resulting in a well-defined and clearly visible crumb structure.

Avoid using eggs or milk to glaze the surface of the croissant, as they may compromise proper oven spring during baking. If you want a glossy finish, you can use our Glossy Sugar, or brush the croissant while still hot, just out of the oven, with a syrup made from water, sugar, and vanilla (or citrus zest or another flavoring of your choice).

To enhance the flavor of the croissant, try brushing it while still hot, just out of the oven, with melted cocoa butter and sprinkling it with granulated sugar.

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.

What can I dust the work surface with to prevent the dough from sticking?

For laminated doughs, such as puff pastry, croissant, etc., the use of rice starch, or tapioca starch or potato starch, in this preferential order, is IMPERATIVE. The use of flour of any type and granularity, which alters the composition of the dough making it dry and creating micro fractures on its surface, must be ABSOLUTELY avoided.

For doughs of bread, pizza, etc., the use of any type of starch is recommended, but it is also possible to use very fine flour if possible.

In any case, it is recommended to use only the strictly necessary amount for the processing and to remove the excess, especially during the preparation of laminated doughs.

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).