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140g Margarine for croissant/puff pastry
Procedure:
If you activate Angel Mix: combine all the ingredients (except obviously the margarine) in the planetary mixer and work at low/medium speed until you obtain a smooth, homogeneous and elastic mixture.
Otherwise, add the liquids to the mixer little by little, pouring them over the powders, and proceed as previously described.
In the meantime, form a rectangle with the margarine, bringing it to a thickness of about 1cm. It doesn't need to be an extremely precise rectangle, the thickness just needs to be uniform. If you use NON-professional margarine or the room temperature is particularly high, it may help to leave the margarine in the freezer for 3/4 minutes.
Pour the mixture onto the table, and using the rice starch as a dusting, create a long, narrow rectangle, enough to insert the "block" of margarine and cover it. It is the classic system for incorporating the fat part into a dough for puff pastry or croissants.
Give three turns of three at a thickness of 8mm, without pausing between one turn and another and trying not to use too much rice starch as a dusting, and in this case be careful to brush away the excess part. If you have any doubts about how to do this, you can watch our video on the Angel Food YouTube channel, or any other video about laminating flaky dough: there are literally thousands of them on the Internet.
Roll out a rectangle with the long side of at least 32cm and cut 4 rectangles with the short side of 8cm and from each cut two croissants, cutting the rectangle longitudinally from one corner to the other. This will give you a total of 8 croissants.
Do not throw away any scraps of dough, but divide them into the center of each croissant before rolling it. Spray the surface of the triangle with water and roll, without tightening too much, to form the classic croissant, leaving the tip underneath when you place it in the baking pan.
Cover with a bag previously brushed with oil or non-stick spray and leave to rise as indicated.
Preheat the oven, remove the pan from the bag and cook as directed. If necessary, dust the surface of the croissant with vanilla icing sugar for even more accentuated browning.
Allow to cool on a wire rack, and once cold, move to the freezer. Croissants can be stored at room temperature for approximately 48 hours, or up to 30 days at 18°C.
Note:
For greater development in leavening and cooking, it is possible to activate Angel Mix.
To do this: heat the water indicated in the recipe to 80°C and add it to Angel Mix, working the mixture with a whisk until you obtain a stable gel without lumps. Cool it quickly and combine it with the other ingredients following the procedure described. The gel obtained can be stored for no more than 12 hours, well covered and in the refrigerator. ATTENTION: Weigh the gel obtained before combining it with the other ingredients and add water until you obtain the starting weight of the ingredients in case - for example due to the evaporation of the water - they could differ. In this case the sum of the ingredients would be 190g (170 water + 20 ANGEL MIX), therefore the weight of the gel must be 190g.
During the first stages of processing in the planetary mixer, the dough may seem too dry and difficult to mix, resulting in "crumbs". It is important not to add liquids, to avoid compromising the consistency. After a few minutes, you will obtain a smooth, firm and elastic mixture. Have patience!
During leavening it is essential to create a humid environment: this allows the surface of the product to remain elastic and extend thanks to the development of gases. If you don't have special equipment that allows you to regulate temperature and humidity, place a pan with boiling water in your proofing chamber.
If you want to obtain an "Instagram-worthy" honeycomb shape, do not add the dough scraps to the croissants, this way the inside of the product will be more regular.
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