Assalamualaikum Wr.Wb
Hai guys back again with me with thousand stories that I’ll tell. But before that I’ll share a funny story that happened to me this morning, I left home at 07.20. when I almost arrived my bike didn’t work, I tried to turn it on again but didn’t work and there were few people who also helped me, so I have no choice but to push it to bike machine shop and there were no machine shop nearby. I was sweating and tired. After the bike turn back on I went to pick up my friend right away and going straight to kitchen.
As I arrived I put my bag in locker and wait for others. After all my friends were here, we oneline in pastry. Well, just like yesterday we’ll make croissant and sour dough again. But today, my group will start to make sour dough and also my lina and ais joined my group, so there were 4 of us. Ais and I made croissant while uzi and lina made sourdough. For the croissant we used different recipe but for the step still same.
Ais prepared the ingredients while I made the dough. But ais also helped me to make the dough. After all the ingredients were mixed, we waited for 1 hour. After 1 hour I knocked the dough, and shaped it into square to put in the butter. After that, we kept it in chiller for 15 mins. Then, rolled again, fold, kept in chiller for another 15 mins. Rolled again, fold, rolled and shaped it into croissant. Proofing for 1 hour, with room temperature, baked for 30 mins.
As I arrived I put my bag in locker and wait for others. After all my friends were here, we oneline in pastry. Well, just like yesterday we’ll make croissant and sour dough again. But today, my group will start to make sour dough and also my lina and ais joined my group, so there were 4 of us. Ais and I made croissant while uzi and lina made sourdough. For the croissant we used different recipe but for the step still same.
Ais prepared the ingredients while I made the dough. But ais also helped me to make the dough. After all the ingredients were mixed, we waited for 1 hour. After 1 hour I knocked the dough, and shaped it into square to put in the butter. After that, we kept it in chiller for 15 mins. Then, rolled again, fold, kept in chiller for another 15 mins. Rolled again, fold, rolled and shaped it into croissant. Proofing for 1 hour, with room temperature, baked for 30 mins.
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