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CROISSANT
why my croissant be nice but the butter melted when baking? I see some oil in the pan when baking mine croissant
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2 Replies
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Level:
Scoolinary Team
Hello Vilma,
Welcome to the Scoolinary community, and thank you for your question!If the butter melts and you see grease on the baking tray when baking your croissants, here are some possible reasons and solutions:
1. Dough too warm: If the dough was too warm during lamination or before baking, the butter will melt prematurely and separate. Solution: Work in a cool environment and refrigerate the dough between folds. Before baking, the croissants should be well chilled (ideally between 4-6°C).
2. Overproofing: If the croissants proof for too long or at too high a temperature, the butter becomes unstable and can melt before the layers set in the oven.
3. Incorrect oven temperature: If the oven is too cool, the butter will melt before the dough properly rises. Solution: Ensure you’re baking at the right temperature, around 170°C with top and bottom heat.
4. Butter with too much water content: If the butter has a high water content or is not suitable for laminating, it will separate more easily. Solution: Use butter with at least 82% fat, preferably a professional-quality laminated butter.
If you adjust these factors, you’ll see less grease on the tray and achieve a flakier, airier croissant.Hope this helps!
Best regards.
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Level:
Scoolinary Team
Hey there Vilma!👋
Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!
I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.
I hope Sussan’s answer helped you. Please let us know if it did.
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