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My pastry chef friend said my laminated dough looked like a road map and that one comment fixed my croissants
She pointed out I was rolling in one direction instead of turning the dough 90 degrees each fold, which was smearing the butter into streaks instead of keeping it in flat layers, so now I rotate the block every single turn and my last batch of 12 croissants actually puffed into honeycomb inside, has anyone else had a lamination problem that turned out to be one small habit?
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kelly6382d ago
Oh man, my buddy had the same thing with his pie crust!
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