Resting the dough. Letting the dough sit for 15-20 minutes helps the croissant reach a better consistency.
sugar setting. Pay attention to the amount of sugar specified in the recipe and do not add too much or too little.
Keep the ingredients at room temperature. Having the ingredients used at room temperature ensures better kneading of the dough.
Dough as soft as an earlobe. Flour should be added little by little and the dough should be earlobe soft.
Preparation of the stuffing. Preparing the filling, which is prepared with ingredients such as cocoa cake, walnuts, grapes and cinnamon, by rinsing it through the rondo allows the aroma to be felt better.
Cooking time. The cooking time specified in the recipe must be followed.
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