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  • Sussan Estela Olaya

    Administrador
    marzo 22, 2025 en 15:10
    Level: favicon spaced Scoolinary Team

    Hi Caline.

    Welcome to the Scoolinary community!

    Could you please rephrase your question and let us know which ingredient is missing from the recipe? Also, I’m not sure what you mean when you say, “How much better should we add in the lamination process?” Could you clarify?

    Additionally, please specify which recipe or course you are referring to so I can review the material and provide a helpful answer.

    Best regards.

    • calinec8

      Miembro
      marzo 22, 2025 en 21:16

      Hell Sussan, In the recipe of the puff pastry dough of chef Rory Mc Donald , the 1st step is doing the dough that he refrigerate overnight, than there is the process of lamination and folding where he add again butter to the dough and here the weight of the butter is not given.

      • Sussan Estela Olaya

        Administrador
        marzo 23, 2025 en 02:19
        Level: favicon spaced Scoolinary Team

        Hi Caline.

        Welcome to the Scoolinary community!

        Thank you for the information,I reviewed Chef Rory Macdonald’s Puff Pastry course.

        In the recipe book, on pages 5 and 6, you can find the amount of butter needed for laminating. The chef specifies using 1 kg of roll-in butter.

        Let me know if you can see the amount of butter for laminating in the recipe.

        I hope this information is helpful. If you have any other questions, I’m here and happy to help.

        Best regards.

        • calinec8

          Miembro
          marzo 24, 2025 en 05:33

          All good thank you.

          • Sussan Estela Olaya

            Administrador
            marzo 24, 2025 en 14:10
            Level: favicon spaced Scoolinary Team

            Hi Caline.

            Great! If you have any other questions, I’m here and happy to help.

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