Made some croissants today.
Recipe
Dough:
100% Flour 13-14% gluten;
60% milk;
2% sweet dough yeast
2% salt
Intensive mix
Butter for lamination:
50% flour weight or 28% total dough weight (irrelevant diference)
2 single folds. 5mm thickness 8x40cm triangles.
180°C eletric oven 25min.
by Teu_Dono
6 Comments
Looks great!
These look way too perfect. Unless I get a box to taste, I’ll suspect some future AI creation. DM for address.
Good enough that I thought I was looking a snail shell
You are doing amazing
They look so perfect they could be in a monster hunter cooking cinematic
Great job.