haiii back again ... dwiki is here hahahha ouh yeah just
want to remind you that this week we are fully focused on making group
croissants. so maybe you will get bored listening to me about how to make
croissants sooo check its out hahaha
so today I and my group continue yesterday. ouh yeah
yesterday we kept one dough in the chiller to stand for one night to try the
method we read. we made it very carefully because making croissants is very
susceptible to failure well .. especially in the croissant fat if it is too
long or too hot then the butter will break easily or melt until the resulting
croissants will be bad and have no cavities. because it makes croissants not
randomly gaess .. must need patience and accuracy. so that tomorrow I will
share with you how to make good croissants so see youuu
ouh yeah almost forgot the material this time there was a
penalty gaess hahaha he said if our
croissant failed it would be punished running around the kitchen area a few
rounds hehehe
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