Assalamualaikum
Welcome back to my activity everyday practice in the kitchen. As you know from my blog that i entered semester 5. And now have to make a croissant.
Like the picture :
As you know croissant ia bread which must be Made with moisture and mush be careful.
Today is time to my group for make a croissant, after ready for make that, we prepare all item for croissant.
For one step is mixing all ingredient except yeast. All ingredient that edded water little by little and the last edd the yeast. The dough is knead until smooth. Profingg in room temperatur 30 minutes and put it on the chiller. After that rolling and add the croissant fat and then roll again and fold double and single after that put it on the chiller until 15 minutes. And the last fold single and put itu in the chiller again until 15 minutes. Last roll until we get the desired we need.
But today is my croissant what i Made was unsuccessful. and make again tomorrow.
Welcome back to my activity everyday practice in the kitchen. As you know from my blog that i entered semester 5. And now have to make a croissant.
Like the picture :
As you know croissant ia bread which must be Made with moisture and mush be careful.
Today is time to my group for make a croissant, after ready for make that, we prepare all item for croissant.
For one step is mixing all ingredient except yeast. All ingredient that edded water little by little and the last edd the yeast. The dough is knead until smooth. Profingg in room temperatur 30 minutes and put it on the chiller. After that rolling and add the croissant fat and then roll again and fold double and single after that put it on the chiller until 15 minutes. And the last fold single and put itu in the chiller again until 15 minutes. Last roll until we get the desired we need.
But today is my croissant what i Made was unsuccessful. and make again tomorrow.
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