July 16, 2020 - 6:42am
Croissant Problem
Hello everyone!̆̈
I tried baking croissants and this is my second time but I am not getting the honeycomb texture inside.
Is this because of the butter temp was too warm?
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Hello everyone!̆̈
I tried baking croissants and this is my second time but I am not getting the honeycomb texture inside.
Is this because of the butter temp was too warm?
Takes doing this over and over. For a second try croissant this look pretty good. The cross section is really well domed. There are clear layers showing ao vest guess not knowing that much is that maybe needed to proof it a bit longer perhaps and also check you dough strength. Somehow indent think warm butter is the issue because the laying seems to be there otherwise the layers would have fused. Seems more like you may e lacking some elasticity. How did you mix / knead ?