Help?Need help with my croissant
Hi guys,recently i've been baking croissants
and one most common problem is,the inside part of my croissant wont expand properly to a honeycomb shape
and the texture is quite wet, and the smells are quite like a raw dough
as you can see,the texture of the crumb is quite wet
Here is how i make my croissant
-make the dough
-refrigerate the dough
-roll the cold butter
-refrigerate the butter
-put the butter into the dough,did the first turn right away
-refrigerate the dough for 15 min
-did the second and third
-refrigerate for 15 min
-did the fourth turn
-refrigerate for 15 min
-cut the dough into two part
-roll each dough into crescent shape
-proof for 1 hour
-bake at 210 C for 10 min and 180 for 15 min
any thought would be much appreciated,thanks !