Miembro Liv Tokerud
Miembro
Scoolinar
-
Liv Tokerud ha iniciado el debate Pain au Chocolate en el foro Ask a question hace al año
Level:
Scoolinar
This is my second try with the lamination method of Chef Antonio. I don’t use professional butter (tourage butter). But Norwegian butter is very good. I used unsalted butter. I did use Caputo Manitoba Oro flour. Lamination: Dough: 3 °C and butter 12 °C. I keep laminating at 13°C. This is my best pain au chocolate so far. I must said that we are… Seguir leyendo
Hala Kaddoura, Sussan Estela Olaya y3 más -
Liv Tokerud ha iniciado el debate Temperature: Croissant. Viennoiserie en el foro Ask a question hace al año
Temperature: Croissant. Viennoiserie
Level:
Scoolinar
Hei
My question is related to the Croissant dough: What shall be the Temperature for the butter? , What shall be the Temperature for the dough? and How cold should I maintain the dough during the lamination process? Thanks
Mandie Lowe yOrsolya Csernák
