Halo everyone!
It's the 8th day already im fighting for my lovely perfect croissant, but still failed. anyway failed is part of success so i wont give up till i did the best i can do. Yesterday i failed it again, so i started over again. I feels like challenged.
The method and recipe still same, but this time i will be more patient and be more nice to my dough. After i made the dough yesterday, i made the croissant fat. the way still same. Then i started to put the croissant in the dough but first roll the dough as thick as i can so it could cover all the croissant fat. Next is rolled it and Folded it.
Keep the dough cold, that's mean after fold you sould put it back to the fridge or chiller. I did that for 3 times, so it probably took 3 hours. Before we go to the next step, i want to share 2 kind of fold dough there are Single and Double. For first fold i usually use single fold, second is double and the last is single again. why do i mix it ? because it will make more layers in croissant but need to keep it cold so the butter will not melt.
Thank you for today,
will be continue in the next blog.
Subscribe to:
Post Comments (Atom)
Survei Market
Welcome back guys! Back again on Visit Local Market content, so on this week i was visiting local market, this local market are located at ...
-
Apakah yang Anda lakukan sebeluk masuk ke pekerjaan memasak? Tentu saja Anda perlu mempersiapkan diri dengan workplan (rencana kerja) yang ...
-
1. Saus bechamel Saus Béchamel atau saus putih adalah salah satu dari lima saus utama dalam kuliner klasik Perancis. Saus bécha... -
Hiii welcome welcome guys, Before final exam come to my Semester i want to try to finish my research first about this watermelon's seed...
No comments:
Post a Comment