Miembro Abdulwahab Alenezi
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Abdulwahab Alenezi ha publicado una actualización hace meses
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hello what could be the issue of my croissant !
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Scoolinary Team
Your croissants have great potential! However, the internal structure shows dense areas and limited layer development. This could be due to:
▪️ Issues with laminating: Ensure the butter is evenly distributed and avoid pressing too hard when rolling out the dough.
▪️ Underproofing: Allow the croissants to proof fully before baking (they should… Seguir leyendo
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