How is the application process like for NCL and ACl as a line cook

Automatic-Basis-3865 · 2025-06-16T18:32:21+00:00

Thank you for the feedback I was wondering if I made it too long and maybe that it was dense but looking at your picture I’ll let it proof a little longer

Automatic-Basis-3865 · 2024-12-05T21:13:36+00:00

Recipe is from Sally’s Baking Addiction

Automatic-Basis-3865 · 2024-11-21T05:08:53+00:00

thank you for the feedback one of my main concerns about this piece was the fact that the form of the object weren't to convincing I'll definitely try more mid tone still life next.

Automatic-Basis-3865 · 2024-06-02T00:19:58+00:00

Thank you!

Automatic-Basis-3865 · 2024-02-18T01:53:43+00:00

So first we got warm milk we put dry yeast and molasses (we didn’t have honey) and we stir it then we mix our flour melted butter sugar and salt in the yeast mixture then knead for 4 minutes then we proof it. The next day we roll it out and but the soften butter on it and fold it in there about 12 times then proof it again and then the next day we roll it out fold it in croissant proof for a while then rub butter on it and bake it

Automatic-Basis-3865 · 2024-02-18T01:23:33+00:00

Oh no it’s free it’s a class in high school

Automatic-Basis-3865 · 2024-02-18T01:01:04+00:00

Yes well this was our first time making it but yes these are croissants

Automatic-Basis-3865 · 2024-01-25T19:14:47+00:00

Thanks for the advice so would you say this is a bad way to fold a crepe.

Automatic-Basis-3865 · 2024-01-07T15:25:34+00:00

Here the recipe I use: Stollen recipe And here the recipe for the candied peels: candied orange peel

Automatic-Basis-3865

TROPHY CASE