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Had a nightmare week where my croissants kept flattening out in the oven
Turns out my butter was too cold when I did the lamination... I was rushing it and not letting it rest between folds. Fixed it on Friday by letting the dough chill exactly 45 minutes between turns. Has anyone else dealt with butter cracking during rolling?
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emmajackson4d ago
Of course the butter was too cold, it’s always the butter. I bet you could hear it cracking from across the kitchen.
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