Assalamualaikum
Back again on my blog that is full of curhatan. Today is my third day of practice this Sunday. Today we made croissant and if it failed we will run 6 laps.
For two weeks, our practice has focused on croissants and making them know how to make them. Croissants are enough to make the brain and heart rebel and break because if it failed it will run 6 rounds, quite tiring. A very time-consuming job, but if you already know how to make it, you will definitely like it.
For the process of making croissants is almost similar to the previous one, only this time the dough should be 30 minutes deep at room temperature but this time it was immediately profiled in a chiller for 1 hour. And for the mixing process the same is to mix all dry ingredients and the last wet material is like liquid milk.
The first step is mixing hard flour I, yeast, sugar, salt
The second step is to enter the eggs and milk slowly. Knead until evenly mixed, the mixture does not have to be smooth.
The third step put the croissant fat and roll and double fold, put it in the chiller for 30 minutes, then roll again and do a single fold. Save it back into the chiller
The next step roll to the desired thickness and size used, then shape. Profing for 2 hours then bake.
The first step is mixing hard flour I, yeast, sugar, salt
The second step is to enter the eggs and milk slowly. Knead until evenly mixed, the mixture does not have to be smooth.
The third step put the croissant fat and roll and double fold, put it in the chiller for 30 minutes, then roll again and do a single fold. Save it back into the chiller
The next step roll to the desired thickness and size used, then shape. Profing for 2 hours then bake.
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