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EDGARDO ABORDE posted an update
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Scoolinar
Hello 👋 everyone …fresh from the Oven. I made this today Bi Color Pain Au Chocolate from Vienoiserie and croissant Course. Result was amazing 🤩.
Mandie Lowe, foxababy and 8 others8 Comments-
Level:
Scoolinary Team
@Edgar_81 you rock like Messi! Pure bliss for the taste buds AND the hungry eyes of this Community. You got yourself a new #ScooliStar, pal. Congratulations, my friend👏
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Scoolinar
Thank you 🙏
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Scoolinar
Holy cow, very nice, Edgar. 👍
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Scoolinar
Thanks 🙏 @ Cary B
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Scoolinar
I’m amazed 🤩🤩🤩🤩🤩🤩 I want this!!!
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Scoolinar
Thank you 🙏
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Scoolinar
hi, can you tell me a little more about how you achieved this result? what flour does it use its strength, elasticity and protein content. how long did they rise and at what temperature and how did I bake them, the temperature and time
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Scoolinar
Hi 👋, I used bread flour with 13% , I proofed it at room temperature for 2 1/2 hours, I baked them at 350 degrees Fahrenheit convection oven for 10 to 12 minutes .thank you 🙏
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