Croissant
I finally challenged yeasted croissant dough!
Baked croissant is a light and flaky pastry containing plenty of fat. The process of making the dough is time-consuming because the non-fat raw dough must be chilled overnight and the fat-added dough must be chilled for at least 15 minutes in between each folds.
Anyway, it was an enjoyable and educational process.
Here's my croissant!
For recipe and method please refer to E-pan.
The site gave a very illustrative method which is easy to follow.
Labels: Bread n Buns
posted by Florence @ 3:22 PM
12 Comments:
Florence,
your bakes are simply delish !!!
cheers
yan
(p.s. if you were staying in spore, i will love to watch your baking action.)
Hi Florence,
Your bakes are super. I have a nagging question which I can't solve in bread making. My bread is soft only when heated up. Not sure what's wrong. Does your bread remain soft even when it's cold? Did you add softener or any special ingredients to maintain it soft?
FLORENCE
a job very well done, you have given me inspiration to try to me this
hi, Florence can u share the recipe. coz i cant understand japanese.... thank u...
wow...looks so superb! I feel like eating yours rather than delifrance (my favourite). :)
Hi Florance,
Just wanted to say thank you very much for sharing your wonderful recipes. I throughly enjoy reading every recipe that you have done. You are an amazing baker and you make it look so easy and everything looks so yummy..
thank you again..
Hi Florence
That is a successful attempt on croissant making. By the way, how do I get the recipe and method as I can't convert Japanese to English.
Hello,
We bumped into your blog and we really liked it - great recipes YUM!!! YUM!!!.
We would like to add it to the Petitchef.com.
We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.
Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
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To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"
Best regards,
Vincent
petitchef.com
Dear Florence,
I can't read chinese so would you help me with the croissant recipe?
Thank you
Hi Florence,
I just started to bake. You receipes are easy to cook, I love them very much. Saw your crossiant baking, can you send me the english receipe.
Kindly send them to : julietyow@gmail.com
Hi Florence,
Your croissant really look yummy!
Could you pls email me the recipe? I really wish i could make it like yours. Thks
Hello Florenc,
I enjoy reading yr blog very much.. You surely hv the talent! I love yr croissant alot. I hv read many recipes and seen many pictures and yr croissant so far is the best.
I login the website given by u but i cant read Japanese. Could you pls send me the recipe? I look forward to hear from you soon.
thank you very much.
Ms LH
email address:
lhchai1901@hotmail.com
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