First time croissants - postmortem?
Very new to yeast baking, and this is my first post on TFL!
The following photos are from the first time I've made croissants (though I have known how to do puff pastry I guess).
While it was absolutely delicious (and goes straight to my waistline), I wanted to ask if anyone has advice on these issues:
- The egg wash seems to brown a lot faster than the rest of the croissants. I used a whole egg with a dash of 2% milk. Any suggestions? It also tastes a little too distinctly eggy for parts of it.
- Crumbs seem a bit uneven at the center. Is the diagnosis that I rolled too tightly at the beginning? Or is that something else (e.g. lamination or if I can proof even more)?
Appreciate the advice!
(Shaped pre-proof dough, forgot to take a photo of the proofed ones)