Warm greetings from me who faithfully read my blog. Today we re-practice making croissants and today we also make sourdough bread. Before we made croissants we saw lecturers practicing how to make croissants and sourdough bread, after the sour dough examination we immediately saw lecturers practicing how to make them and after that we also made them.
Today we only made the dough because there was no croissant fat. for the steps to make it the same as in general only this time we use fresh yeast (leavin), the first step straight dough method is to mix all dry ingredients such as flour, sugar and salt and stir and then add fresh yeast and the second step enter fresh milk and add stir for 20 minutes. After that, knead for a while then store at room temperature for 30 minutes and then enter the chiller for 1 night.
Today I only made croissant dough and after everything was done we did general cleaning in the kitchen and surrounding areas. after that we waited for time to go home.
Today we only made the dough because there was no croissant fat. for the steps to make it the same as in general only this time we use fresh yeast (leavin), the first step straight dough method is to mix all dry ingredients such as flour, sugar and salt and stir and then add fresh yeast and the second step enter fresh milk and add stir for 20 minutes. After that, knead for a while then store at room temperature for 30 minutes and then enter the chiller for 1 night.
Today I only made croissant dough and after everything was done we did general cleaning in the kitchen and surrounding areas. after that we waited for time to go home.
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