October 11, 2016 - 10:28pm
Fats leak during croissant laminating
Hi I am fm asia. I just love croissant. To b specific I am fm Singapore. Our temperature here hot abt 28-32 degree. I try to do croissant only at night or early morning. Unfortunately the fat melt during laminating.
What other options do I have besides working in an aircon
Thks
Zubaidah
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Work faster, freeze your pin and dough (though only for a while, not overnight or anything).
1 mixing of my dough weigh abt 500 gm. I am thinking to divide the dough into 2. I hope this will speed up my lamination.
I just divided the dough into smaller portions so I can work faster and yes, it also helps to freeze the rolling pin and dough for a while like 10 minutes.
Thnx for yr advice. Will try again next week
Thnx, at least this give me more confident to do. Will share after doing them. Thnx once again