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[styroboots]

I made croissants* this weekend. The dough turned out really well, and I came to truly appreciate the virtues of a pastry scraper. Who knew that a piece of plastic could make life so much better**? My only problem is that the recipes all said something about "proofing" the croissants, but none of these recipes were so kind as to tell you how to

Comments

[dohubi]

to make the dough more fluffy (??) and airier,so that it won't collapse, you have to pay attention that the flour contains vitamin C. or add a little vitamin C powder to the dough. it stabilizes the sulfor-bonds in the flour.and if you get a boyfriend who studies microbiology, your backwerk will always turn out perfect ;)

liebe grüße!