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Qusay posted an update
Level:
Scoolinar
I dont know what is the problem
Sussan Estela Olaya6 Comments-
Level:
Scoolinary Team
Based on the image, the croissants look flat and haven’t fully developed their characteristic layers or the desired volume. This could be due to one of these factors:
1. Ensure they have enough time for the second proofing until they’re slightly puffed.
2. Bake at a temperature of 170-200°C. Avoid setting the oven too hot, as this can harden the outer layers before they have a chance to expand.
3. Keep the butter cold and well-distributed in layers to achieve proper flakiness.
These adjustments can help improve the volume and structure of your croissants.
We hope this information helps.
Best regards.
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Level:
Scoolinar
@Sussan ScoolinaryTeam thank you so much for help , i profe it for more than 4 hours but i think the problem is the yeast, i pot 10g i needed 20
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Level:
Scoolinary Team
@undefined I hope your croissant turns out perfect next time. We’re here to lend you a hand and give you advice whenever you need it.
Best regards!
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Level:
Scoolinar
Maybe also the Flour is Not Strong enough & as Sussan wrote i also think the Proofing After Shaping
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Level:
Scoolinary Team
I’m possitive you’ll get a better result next time with our partners’ observations.😉 Welcome to our Community, Chef Qusay!
Learn everything you need to know about how to win scoolipoints in our Community here:
https://www.scoolinary.com/es/masters-game
Have a lovely day!1 -
Level:
Scoolinar
Thanks chef Sol with you guys of cours i will
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