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croissant preparing
when I making croissants, butter leaks out from dough during lamination process. Why does it happen and what should I do? (I use lamination butter and it is cold)
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2 Replies
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Hi @ebru-dogan
One of the main problems when baking croissants is that the butter used to give them their characteristic flavor and texture can leak out of the dough and ruin their appearance. Therefore, it is important to follow some tips to prevent this from happening.
Tips to Prevent Butter from Leaking out of Croissants:
-Chill the Butter: Before using it, make sure the butter is cold but not frozen. This way, it will be easier to handle and won’t melt as quickly when baking the croissants.
-Roll the Dough: Once the dough is prepared, it’s important to roll it out enough to achieve an even thickness and completely encase the butter. If the dough is too thin, the butter will easily leak out. The temperature of the butter for laminating should be between 13 to 14 degrees Celsius.
-Fold the Dough: To prevent the butter from leaking, it’s crucial to fold the dough several times during the croissant-making process. This will help ensure the butter is fully enclosed and doesn’t leak out during baking.
&Bake at the Right Temperature: It’s important to bake the croissants at the correct temperature to ensure they cook evenly and the butter doesn’t melt too quickly. It is recommended to bake them at a temperature between 180 and 200 degrees Celsius.
We hope this information is helpful.
Regards.
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