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[irmazhurengong]

I’m just using iphone….i myself do not know why…suddently like this….

[irmazhurengong]

Every video is like that now im studying antonio…

[irmazhurengong]

I didn’t see he was kneading it by hand…instead using a stand mixer….could you give me the title of video that he did by hands? Thank you….

[irmazhurengong]

Hi, here the second attempt of my croissant by Anthonio Bachour, it’s still ugly but fluffier and hold enough the butter although still leaking out….i used new instant yeast and australian butter, and work with the air con at night as i live in Surabaya, Indonesia….but i knead by hands as i broke my hand mixer….i still couldn’t make the dough as window pane…so if you could give me feedback for this second failed attempt….and my question is do i need a stand mixer to knead it so it can lead to an elasticity so that i can roll it out thinner without break the butter so that it can be real 🥐 that i dream of? Thank you so much….yaa i feel this school can be my home now…☺️ thank you for your welcoming…..😊

[irmazhurengong]

Im planning to make again from the leftover of the dough which the Antonio Bachour told us to make the quantity, i cut 1350 for croissant and 300 gram for bicolor, and i had not until half of the 1 portion croissant dough in the freezer for several days…and may i know how many days or weeks it last in the freezer? And also i wanna ask, despite all the ingredients and techniques, do i have to work with the cheft table which alluminium(if im not wrong) or marble table for the croissant making and for the tempering the chocolate decoration for entremet? As i only use cheap usual mirror dining table and i live in a tropic country…..thank you so much…..