Member Sofia Quadri
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Scoolipoints
Scoolinar
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Sofia Quadri posted an update 5 months ago
Level:
Scoolinar
Hi! If i want to halve the croissant recipe what measurements would the rolled out dough be?
Orsolya Csernák and Sussan Estela Olaya1 Comment-
Level:
Scoolinary Team
Hi Sofia.
To make half of the recipe, here are the measurements to keep in mind:
-Dough measurements before laminating: Roll the dough into a rectangle of 35.5 cm x 21 cm.
-Butter block measurements: For half the recipe, prepare the butter block as a square of 21 cm x 21 cm.
-Laminated dough measurements for cutting triangles: In the full recipe,…
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Sofia Quadri posted an update 7 months ago
Level:
Scoolinar
Hi i’m doing to chocolate course and learning to temper coco butter for colour
when i didn’t temper the cocobutter my designs transferred flawlessly like the pink one but after i started tempering the cocobutter tge colour runs when i add the chocolate what am i doing wrong?
first picture is of the cocobutter running and tempered cocobutter for…
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Level:
Scoolinary Team
Great job, Sofia! It’s wonderful to see how you’re diving into the world of chocolate and learning to temper cocoa butter.
Despite the small challenges, your designs show a lot of creativity and style. The pink color detail is especially lovely and adds a unique touch to your bars.
Regarding the issue you’re facing, it might be that the… Read more
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Level:
Scoolinary Team
Like seeing japanese artwork 😍 Are those cherry blossoms, Sofia? I hope Sussan’s advices help you get the result you are craving for. Thanks for sharing
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Sofia Quadri posted an update 11 months ago
Level:
Scoolinar
Hi i made the croissants as i stated before the ingredients and end result do not match the results i’m getting
my croissants are still proofing after 4 hours at 28c and 85% humidity. They are still small
i used new fresh yeast. I double checked all my ingredients. I’m sure everything i did was correct as this is my 4th time with no success
please…
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Level:
Scoolinary Team
Hi Sofia
You tell us that you measured the ingredients correctly and followed the correct temperatures and times and your dough still hasn’t risen. Do you think it could be due to some failure of your yeast, could it be that it has lost its activity?
We understand that there are some questions coming up about the croissant course, so we reached…
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Level:
Scoolinar
Hi thanks, i used brand new yeast absolutely made sure as this is my 4th failed attempt at this recipe.
it was brand new and fresh
i hope to hear back soon about the issues with the croissant recipe
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Sofia Quadri posted an update 11 months ago
Level:
Scoolinar
What if we dont want to make the bicolour for croissants? What do we do with the rest of the dough?
This recipe is not great. It has so much dough left, one measures 1350 and the other 1220. There’s no suggestion as to what to of with the rest of the dough when divided
does management not try and test the recipes before publishing it to the…
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Scoolinary Team
Hi @fifiquadrigmail-com As I type this, my team is reviewing your concern among other Scoolinar’s and will be back shortly with an answer.
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Level:
Scoolinar
just make more croissants
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Sofia Quadri posted an update 11 months ago
Level:
Scoolinar
Hi, a-lot of the courses are missing english subtitles especially the eclair course it’s missing so much of it that it’s hard to understand
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Scoolinary Team
I´ll check it right away, @fifiquadrigmail-com
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Level:
Scoolinary Team
@fifiquadrigmail-com As you can see on the pic I´m attaching, I entered the Course you mentioned and could adjust my english subtitles.
Please tell me which device you are using so we can check.
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