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[Sussan Estela Olaya]

Ho @jigna-shah

You should look for air guns that have a large enough nozzle to allow us to spray dense preparations such as icing at 80ºC or melted coverage. In addition, it must have different controls that allow us to vary the amount and way we spray: the round or flat spray control, the product flow control and the air flow control.

I leave you a link where you can find the gun to paint with chocolate.

https://www.amazon.com/-/es/pulverizaci%C3%B3n-chocolate-decoraci%C3%B3n-pasteler%C3%ADa-pasteles/dp/B07V44PH7S

Greetings.

[Sussan Estela Olaya]

Hi Iren

The dough after kneading should have a temperature between 18°C and 20°C. The fermentation time is the same for a full recipe or a half recipe, you just have to make sure the dough doubles in size.

Greetings.

[Sussan Estela Olaya]

Hola Beatriz

Por favor envía un mensaje a soporte@scoolinary.com para que puedan revisar el estado de tu suscripción. También voy a pedirle ayuda a mi compañera @soldamiani para que pueda revisar tu perfil de usuario.

Saludos.

[Sussan Estela Olaya]

Hola Rachid

La masa de Focaccia y la masa de pizza son distintas. Tienen diferente tipo de hidratación ,textura, cantidad de levadura y el resultado en boca también es diferente.

Puedes hacer el intento de usar la masa de pizza y estirarla sobre una lata y luego hornear.

Ya nos cuentas que tal te va haciendo el cambio.

Saludos.

[Sussan Estela Olaya]

Hola Salvador

Todos los cursos tienen subtítulos en español y en caso el idioma nativo de algún chef sea en otro idioma,tienes la opción de poner el audio en español.

Cuéntame, ¿Cuál curso es el que quieres ver?

Saludos.

[Sussan Estela Olaya]

Hi Irene

Yes of course. You can half the recipe to get fewer donuts. Simply follow the same instructions in the recipe book.
To store them, once ready you can wrap each one in plastic wrap and then store them in a container with an airtight lid for a maximum of 1 day. When fried, it does not have a long shelf life and the characteristics of a fried donut such as being “crispy” are lost. They will become a little softer but you can consume them.

If you only want to keep the dough raw, you can freeze them once cut or formed.
To defrost them, leave them in the refrigerator for a few minutes so as not to break the cold chain and not have such a sudden change in temperature and then leave them at room temperature so that they ferment again, double their volume and then you can fry them.
If you want them to last much longer you can store them vacuum packed.

You can use a flour that has between 10% and 11% protein.

Greetings

[Sussan Estela Olaya]

Hola David

Correcto,la gelatina Plata, son aquellas que tienen un bloom entre 160-180.

Saludos.

[Sussan Estela Olaya]

Hi @ayankdag

Use 1 gram of agar-agar for every 3 sheets of gelatin,

or for every 1/2 sachet of powdered gelatin or for every 5 grams of gelatin.

Greetings.

[Sussan Estela Olaya]

Hola Yerko

Las dónuts puedes estar a temperatura ambiente ( entre 23°C/24°C) aproximadamente por 2 días. Si deseas guardar por más tiempo deberás refrigerar hasta por 5 días y en congelación 6 meses aproximadamente.

Saludos.

[Sussan Estela Olaya]

Hola Myriam

Se deben dejar secar unos 20 minutos media hora suele ser suficiente, de forma que el brillo inicial se pongan mate y al tocarlo ligeramente, no se nos peguen los dedos. Este paso es el paso final más importantes para conseguir unos macarons con merengue italiano perfectos.

Saludos.

[Sussan Estela Olaya]

Hi Shaheen

Making a light croissant at home is not easy, but it is worth a try. It will be difficult, although not impossible, to achieve the same result as that of a good professional baker.

Butter croissants are famous for their delicate, flaky texture, as well as their irresistible buttery flavor. This recipe requires time and skill as it involves multiple folds and layers of butter. Key tricks include keeping ingredients and dough cold, working quickly, and baking at high temperatures for a perfectly golden and crispy result.

Part of the main problems with a croissant not coming out is incorrect stretching and rolling of the dough.

It seems that the internal part of your croissant is poorly stretched and has not fermented the same, hence that layer that looks like unwrapped dough, you must be very careful with the fermentation times as well as with the cooking.

The dough must be worked cold. No choice. If you try it with heat, the butter will leak around the edges and you won’t get the flaky effect you’re looking for.

Solution:

-When you see that the butter begins to soften, put it in the refrigerator.

-Cool the butter: Before using it, it is important that the butter is cold, but not frozen. This way it will be easier to handle and will not melt as quickly when baking the croissants.

-Stretch the dough: Once the dough is prepared, it is important to stretch it enough so that it has a uniform thickness and can completely envelop the butter. If the dough is too thin, the butter will easily come out when baking.

-Do not press the dough too much, this will prevent the layers from being defined and during cooking and it will not become flaky.

-Fold the dough: To prevent the butter from escaping, it is important to fold the dough several times during the croissant making process. This will help the butter stay completely closed and not leak out when baking.

Bake at the right temperature: It’s important to bake croissants at the right temperature, so they cook evenly and the butter doesn’t melt too quickly. It is recommended to bake them at a temperature between 180 and 200 degrees Celsius.

We hope this information is useful.

Greetings.

[Sussan Estela Olaya]

Hola Alberto

No siempre es necesario tamizar la harina. El proceso de tamizado más que todo se usa para separar los grumos en la harina o algún agente no deseado en la harina. En realidad el tamizado no aporta nada más que eso en una preparación, algunos piensan que tamizando la harina varias veces obtendrán más aire y como resultado un cake o tarta más esponjosa lo cual es totalmente falso y está comprobado que solo es un mito. Así que si quieres puedes tamizar solo 1 vez para asegurarte de que tú harina está en perfecto estado.

Saludos.

[Sussan Estela Olaya]

Hi Shaheen

If you have any other questions or concerns regarding the courses, you can ask them here and we will be happy to help you resolve them.

Greetings.

[Sussan Estela Olaya]

Hi, @mh_shaheen23

Your laminate looks great, but there are many factors that can cause the croissant to not develop, from the flour, the type or state of the yeast, the fermentation time and temperature, the lamination temperature, the oven temperature. It is enough for one of these to fail for us to not be successful with the final product. Remember that this is a course with high difficulty and the only way to have better results is to practice.

Greetings.

[Sussan Estela Olaya]

Gracias NaraYami, es muy interesante tu aporte.

Saludos.