Welcome welcome!
Did you read my blog yesterday ? before this! why ? because you will be confused if read this and didnt read the previous blog :( or not at all :( I will put the previous link down here so you can read it. This blog is next blog, let's get start it!
After prepare the dough and keep it all night, next step is you must prepare the croissant fat or pastry shortening. In recipe is 225gr of Croissant Fat. For some chef how they make the fat looks like. This time im gonna give some advice basic on my experience.
One of the method of making the croissant is First scale it for 225gr, then put it in the middle of plastic roll, next is fold the plastic to warp all of the croissant fat then roll it till 0,5mm. Make sure it will be fit in your dough, and also make sure its not frozen if you want to put in side the dough. After the croissant fat looks perfect, keep it in Freezer to make it stay cold.
here is picts of that method for croissant fat :
Thank you for read my blog today, i actually should write everything but i failed it again so i started over the dough and the croissant fat tomorrow.
see you tomorrow.
here is the link of previous blog:
https://adevirainculinary.blogspot.com/2019/09/daily-activity-croissant-d6.html
Hello readers.. I am Andi Devira Razak usually called Vira... i'm student of Tourism Polytechnic of Makassar, 2 semester of Food Production Management.. I make this blog for my practical assignment ... hopefully this blog can help you guys and hopefully you enjoy this blog.. Critics and suggestion please send to my email adeviraarzk@gmail.com
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