English

[Sussan Estela Olaya]

Hi, @alinalandau1010gmail-com

As the chef explains, the recipe is not linear, he explains that the first fermentation is in a block and what I understand is that care must be taken with the fermentation temperature so as not to go too fast, so when the recipe is increased or reduced in scale, the You must take these points into consideration.

As the chef advises, you should take note of all the changes that occur until you know the dough, from the temperature of the flour to the room temperature. Only that will be the way to buy the changes and know your mass

We hope this information is helpful.

[Sussan Estela Olaya]

Hi, @knut-kumpe

Thank you for your message, we would ask that if you have any observations you tell us in which course or lesson the problem is located so we can send a message to the team in charge for review.

Greetings

[Sussan Estela Olaya]

Hi, @alinalandau1010gmail-com

Raw, unbaked donut dough can be kept in the refrigerator for up to 3 days, but is best used within 48 hours.
It should be stored in a container with an airtight lid.

It can also be stored in the freezer for up to 2 months. It is important to write the freezing date on the plastic container so you know when the dough should be used.
We hope this information is helpful.

Greetings

[Sussan Estela Olaya]

Hi, @knut-kumpe

On the platform you can find the courses with audio in German, but most of the recipe books are in English and Spanish.
Could you tell me what topic or courses you are interested in so I could look for some reference courses if there are any with the recipe book in German.
Greetings.

[Sussan Estela Olaya]

Hi, @nazneenjnhotmail-com

From the same basic croissant recipe, reserve 300 grams for coloring, you do not need to prepare another dough recipe.

Greetings.

[Sussan Estela Olaya]

Hi, @alinalandau1010gmail-com

What do you mean by a linear recipe?

Greetings.

[Sussan Estela Olaya]

Hi, @razvan-bolborici

It should remain refrigerated for 2 to 3 hours or until you are going to use it.
The refrigeration temperature is between 6° and 8° centigrade.

Greetings

[Sussan Estela Olaya]

Hi, @littlenutkitchenicloud-com

Yes, it is soy lecithin.
I don’t know if you can find this brand of product in your area, but the Sosa brand sells natural emulsifier.

Greetings.

[Sussan Estela Olaya]

Hi, @stardustrasjebelgmail-com

To make the dessert decoration you basically have to do the following:

-Melt the chocolate and spread it on a flat surface, then let the chocolate crystallize and cut circles approximately 5cm in diameter.

– Then you unmold each circle and put a stencil in the shape of the lemon segments and paint with a special airbrush for chocolate.

We hope this information is helpful.

Greetings

[Sussan Estela Olaya]

Hi, @elli-kokotini

Thanks for your observation, I’m going to send this suggestion to the team in charge so they can review the recipe.

Greetings

[Sussan Estela Olaya]

Hi, @aklatilmamagmail-com

You have to use a special chocolate to use with molds.

Chocolate chips are designed to be used on cookies and cakes, as they have a high butter content, they do not melt as easily in the oven as that is the objective of chocolate chips.

I leave you two links to courses that may interest you.

Greetings.

https://www.scoolinary.com/courses/fundamentals-of-chocolates

https://www.scoolinary.com/courses/molded-painted-chocolate-bonbons

scoolinary.com

Online Course: Fundamentals of Chocolates

Learn how to handle chocolate like a pro and apply what you learn to classic recipes, as well as to your own creations.

[Sussan Estela Olaya]

Hi, @alinalandau1010gmail-com

You can use 1/4 of the original recipe.

I leave you the quantities.

473 grams of flour

41 grams of butter

55 grams of sugar

6 grams of salt
1/4 vanilla pod

14 grams of instant yeast

15 grams of yolk

37 grams of egg

187 grams of water

125 grams of pâté fermente (optional)

Greetings.

[Sussan Estela Olaya]

Hi, @nazneenjnhotmail-com

The procedure is the next:

In a stand mixer with the hook or paddle attachment, place the 300 g of croissant dough (recipe on page 5) and mix with the red food coloring for 3 – 4 minutes at medium-high speed or until smooth. integrated.

Stretch the dough into a square. Wrap with plastic film.Store it in the refrigerator overnight or freezer for 1 week.

Remove the laminated croissant dough from the refrigerator. Roll out the red detrempe to the same size as the croissant dough.

Place the red detrempe on the croissant dough.

We hope this information is helpful.

Greetings.

[Sussan Estela Olaya]

Hi, @elli-kokotini

I hope these tips are helpful and that the next time you can prepare a croissant again, your recipe turns out better.
Greetings.

[Sussan Estela Olaya]

Hi, @elli-kokotini

It may be that your dough needs a little more moisture or liquid, you could try increasing the liquid (milk) by 10% to 15%.
Remember that the power of each mixer is different, 5 minutes in a kitchenaid mixer can be different than 5 minutes of mixing in a professional or industrial mixer.
I hope this information is helpful.

Greetings