Hi, today is the first day I entered kitchen for practice after training for 6 months in Jakarta. The materials praktice today is How to make croissant and danish. I made croissant dough with my two friends, namely alkiswan and dedy.
The first i prepare all ingredients to make croissant and danish. After all the ingredients are ready, we begin to mix the ingredients and make the mixture. After the dough is almost , we roll the mixture and then store it in the freezer for 30 minutes.
After 30 minutes, the
dough is rolled back, then added fat / butter or often called the
lamination process, which is the insertion of fat into the dough. After that the dough is rolled again, then folded and then rested back in the freezer.
And then repeated for 3 times, then the mixture is rolled and then divided into two for croissants and danish. After dividing in half, I finished the croissant dough, while dedy made danish.
After the mixture is finished, then the croissant and danish are proofed at room temperature for 1 hour. After proofing the croissant and danish are ready to be burned.
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