daily 7
Assalamualaikum wr.wb
Today we still make croissants, today I changed partners because of my partner yesterday. today I tried making 3 doughs. from each dough there is a difference, the first mixture is the texture of the dough as in general, only when the second roll has begun to appear signs of the dough will break and when proofing, proofing is good only when the bake croissants are deflated.
the second dough we made, in terms of texture is harder than the croissant dough in general, but when it is rolled it doesn't look any sign of breaking. but, in fact the batter broke during proofing, so that when the croissants were bake hehehe.
and in the 3rd batter the texture is the same as the first batter, when it rolls normally in God willing, normal proofing and after baking it has already started to have layers but only very little sack so it still counts failed.
and today we run 6 rounds. ok, that's all and thank you
the second dough we made, in terms of texture is harder than the croissant dough in general, but when it is rolled it doesn't look any sign of breaking. but, in fact the batter broke during proofing, so that when the croissants were bake hehehe.
and in the 3rd batter the texture is the same as the first batter, when it rolls normally in God willing, normal proofing and after baking it has already started to have layers but only very little sack so it still counts failed.
and today we run 6 rounds. ok, that's all and thank you
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