October 12, 2019 - 10:19am
Pain au choc looks weird.
Hi fellow bakers!
I’m Ivan and desperate need some help from some pros here.
My folding is double fold and single fold. 30% butter ratio to dough.
Not sure why my danish alway have the bready look on my danish. Would really appreciate if anyone have any idea why this layer appear.
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I don't see anything wrong with that - beautiful, distinct layers! Or what exactly do you mean is wrong?
But maybe the butter ratio is a little high, usually it's between 20-25% I believe. Also an additional fold couldn't hurt, you get more layers with slightly smaller air pockets then.
Hi Bani,
thank you for the reply! As you can see the middle part looks like it turn to become bready.
Maybe the butter didn't get distributed equally or you got a thicker layer somehow. I believe I have seen those kinds of rings in pains au chocolat before, but I'm not sure.
All in all, I think it's more a small issue with technique rather than the recipe.