@[email protected] to [email protected]English • 6 months agoWe made croissants the other day!lemmy.worldimagemessage-square24fedilinkarrow-up1202arrow-down111file-text
arrow-up1191arrow-down1imageWe made croissants the other day!lemmy.world@[email protected] to [email protected]English • 6 months agomessage-square24fedilinkfile-text
minus-square@CovenantlinkEnglish1•6 months agoHow 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-square@[email protected]OPlinkfedilinkEnglish2•6 months ago6 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.