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Monday, January 24, 2011
I m trying, trying, trying to make Croissant.
It is really difficult!!!
Croissant.....it is a kind of bread, the yeast dough is layered with butter.
So it takes lots of work and time! And you have to take care about temperature to handle the butter,proofing at low temperature gradually.
I put on just photos of my croissant.
The crumb does't layer. It might be not enough fold and resting the dough.
Crust looks OK, taste is OK.
This one, outside crumb is layered, but inside is not.
I put the dough scrap inside the roll. That' s why crumb doesn't layer???
I ll try another recipe..
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