Assalamualaikum Wr.Wb
Hai hai back again with me yandy, I’m kinda confused how to make a proper greetings baecause honestly I’m running out of words hahaha. Well, let’s just get to the point. Today, is the 2nd day in 2nd practice week. For this week we’re still stuck in croissant and spur dough. Today we were taught by our lecture about how to make croissant and sourdough in a right way. We started at 8.30. we started with croissant first. While croissant is on 1st proofing, we mixing our dough. In 1 group there were 2-3 people.
For today, I was in a group with fauzia, you can say we’re close friends since we always making joke of each other. But my group only make croissant since our sour dough wasn’t ready. We’ve done step by step patiently and love, because in making croissant you need patient and love. On 1st folding we started proofing for 30 minutes.
While waiting for my croissant, we looked around at other group who were making sourdough, we watched carefully from the first step to the last step so that tomorrow we’ll know how to do it. After that, we checked on our dough, and we started 2nd folding, we did it carefully. Then, we kept it in chiller for the next 30 minutes. After 30 minutes we started 3rd folding. Finished the 3rd folding we cut the croissant according to the size. Proofing for 15 minutes. After that, eggwashed and proofing again for 15 minutes, 30 minutes baking.
For today, I was in a group with fauzia, you can say we’re close friends since we always making joke of each other. But my group only make croissant since our sour dough wasn’t ready. We’ve done step by step patiently and love, because in making croissant you need patient and love. On 1st folding we started proofing for 30 minutes.
While waiting for my croissant, we looked around at other group who were making sourdough, we watched carefully from the first step to the last step so that tomorrow we’ll know how to do it. After that, we checked on our dough, and we started 2nd folding, we did it carefully. Then, we kept it in chiller for the next 30 minutes. After 30 minutes we started 3rd folding. Finished the 3rd folding we cut the croissant according to the size. Proofing for 15 minutes. After that, eggwashed and proofing again for 15 minutes, 30 minutes baking.
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