Instructions

VEGETABLES AND OTHERS

1.  Preheat oven to 180C.
2.  Wash all vegetables to remove soil and dirt.
3.  Batonnet the celery and carrots. Place celery, carrots, and broccoli in a side dish.
4.  In separate pots with boiling water, cook broccoli and potato.
5.  With the blanched broccoli, cut off a few stems and place in the oven to roast. Place
   in side dish, along with the celery and carrots.
6.  With the potato, allow to cool slightly before peeling off all the skin.
7.  Cut potato into wedges and roast in the oven. Set under a salamander or keep
   warm.
8.  Slice the croissant bun in half and place the lettuce on the bottom bun of the burger.
9.  Place ‘beef’ substitute patty on top of the lettuce. Add vegan mayonnaises if desired.
10.  Slice tomato and tofu to about 5mm thick slices or as desired. Set on top of the patty.
11.  Cover with the top croissant bun and skewer the burger to hold in place.

CROISSANT BUN DOUGH

1. Mix together flour, salt, sugar, yeast, bread improver, and soya milk on low speed for
   5 mins until a dough forms.
2.  Add the butter at low speed until well combined, then high speed for 8 mins or till
   obtaining an elastic texture.
3.  Rest the dough for 10 mins in the freezer.
4.  Laminate the sheet butter substitute. (1000g dough : 350g sheet butter)
5.  Fold the sheet butter substitute into the dough, with 2 double folds.
6.  Thickness of the final sheet, 6 to 7 mm.
7.  Cut the dough into strips and loosely roll the dough. 4cm x 25cm. Place the dough in
   a ring to support the shape.
8.  Proof the dough at 28°C with 70-80 % humidity around till double in size.
9.  Bake at 200°C for 4 mins then lower the temperature to 165°C for 14 mins. Fan 4.

LAMINATION

1. Mix together flour and butter substitute until well combined.
2.  Fold into a square.
3.  Chill until ready to use.