Today, I tried my hand at croissant dough!
Now croissants are actually made from what is
called a "laminated" dough and it has many many layers of butter and dough from
folding and rolling and folding and rolling it. When I first proposed the venture
to my mom a few months ago, she cautioned me against the dough's difficulty, but
when I actually got around to it, it wasn't terribly difficult. It just takes a lot
of time and patience!
You have to refrigerate the dough a lot between turns so the butter doesn't get too
melty, so it's been an all-day affair. I probably won't be able to bake them until
later tonight or tomorrow. But...
So far so good!
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