Assalamualaikum
Hello everyone back on my blog the third day by making the same croissants as the previous days because I do not have the sourdough to make sourbread.
Today I continue making croissants which yesterday I made the dough and stored in the chiller for 1 night. For the first time we put in a croissant fat and after that do the first fold (single) and after that save it in the chiller for about 15 minutes. After that roll back then do the second fold (double) if you want to depend on making and put it in the chiller again for 15 minutes or more after that do the last fold (single) and keep it in the freezer for 1 hour. Finally roll to 0.5 cm and 60x20cm thickness after that form and put it in the chiller for 20 minutes and store at room temperature until it turns 2 times and bake at 350 degrees Celsius.
Today the results of my croissant are still the same as yesterday but there have been developments again and I keep making more dough so I can make it back the next day. Today we also made a tarlet using our own recipe, but the tarlet that I made with my friend broke because the texture of the tarlet is easily fragile.
Today I continue making croissants which yesterday I made the dough and stored in the chiller for 1 night. For the first time we put in a croissant fat and after that do the first fold (single) and after that save it in the chiller for about 15 minutes. After that roll back then do the second fold (double) if you want to depend on making and put it in the chiller again for 15 minutes or more after that do the last fold (single) and keep it in the freezer for 1 hour. Finally roll to 0.5 cm and 60x20cm thickness after that form and put it in the chiller for 20 minutes and store at room temperature until it turns 2 times and bake at 350 degrees Celsius.
Today the results of my croissant are still the same as yesterday but there have been developments again and I keep making more dough so I can make it back the next day. Today we also made a tarlet using our own recipe, but the tarlet that I made with my friend broke because the texture of the tarlet is easily fragile.
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