Lupo@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 年前We made croissants the other day!lemmy.worldimagemessage-square24fedilinkarrow-up1202arrow-down111file-text
arrow-up1191arrow-down1imageWe made croissants the other day!lemmy.worldLupo@lemmy.world to FoodPorn@lemmy.worldEnglish · 1 年前message-square24fedilinkfile-text
minus-squareCovenant@sh.itjust.workslinkfedilinkEnglisharrow-up1·1 年前How long did you let the dough rest? It seems like you might need to do it longer. I’ve heard some say 8 till 24 hours. Tbc I’ve never did it myself.
minus-squareLupo@lemmy.worldOPlinkfedilinkEnglisharrow-up3arrow-down1·1 年前6 hours after the first fold, 6 hours after the 2nd, 24 hours after the 3rd fold. We think our issue was not letting the butter warm enough to mold while rolling it out, causing the butter to crack and clump.
How long did you let the dough rest? It seems like you might need to do it longer. I’ve heard some say 8 till 24 hours. Tbc I’ve never did it myself.
6 hours after the first fold, 6 hours after the 2nd, 24 hours after the 3rd fold.
We think our issue was not letting the butter warm enough to mold while rolling it out, causing the butter to crack and clump.