Before we move to August, our class had a chance to met with Chef Salam. Today he taught us about sugar dough, and i have to admit his skill really really different with our class (lol). The way he showed and made sugar dough was really simple and easy to follow, as the result most of us made a better sugar dough than yesterday.
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| Sugar dough |
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| Before baking |
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| Our new pastry chef, Chef Salam |
We thought we can back to home in time but around 01:00 PM, Mr. Faisal taught us how to make a better croissant. First he showed us then we must follow his step by step until we proofed the croissants in room temperature (20°C) for one hour and took the croissant in to walkin freezer for a night.
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| Mr. Faisal showing how to make croissant |
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| adding shortening butter in dough |
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| Proofing croissants in 20°C for 1 hour |
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