-
Croissant dough
The recipe book says ‘Prepare a large bowl with nonstick spray and rest for 30 mins at room temperature’ but the video course skipped this part and said ‘cold temperature’. Which method is right and follow? Should i put the dough in a room temperature or cold temperature? Thank you
-
4 Respuestas
-
Hi Joo.
Could you please let me know which course or recipe you’re referring to? That way, I can check the recipe and procedure to help you with an answer. Best regards.
-
>It’s Antonio Bachour Croissants and Viennoiserie course! Thank you
scoolinary.com
Hypercreative pastry chef, named best pastry chef in the world. His vocation, his perfection and his avant-garde make Antonio Bachour one of the best pastry chefs in the world.
-
Hi Joo.
The procedure would be as follows: Let the dough rest for 30 minutes at room temperature, then divide it into 1350-gram portions. Next, roll out the dough to 30×50 centimeters and then freeze it.
I hope this information is helpful.
Best regards.
-
-
Hey there Chef Joo Young Pae!👋
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.
This is a Community that values your participation a lot: that’s why we created “Masters Game”
-
Win Scoolipoints by sharing a pic of your own dishes in our Community > Cooking Feed section. If it is really cool you can snag a #ScooliStar: you’ll win 100 Scoolipoints and we’ll give you a shoutout on social media!🤩
-
🏆Check out our Challenges and score 250 Scoolipoints! Right now we have the #HalloweenChallenge going on. You’ve got until October 31st at 11:59 PM CET to join.
-
You’ll see everything you need to know about how to win Scoolipoints here.
Let’s build a community of foodies together.
We hope you have a blast learning with Scoolinary!
-
Log in to reply.