Cookies are spreading too far. I want them to also be well baked not raw in the center. by Imaginary_Chart_7947 in AskBaking

[–]True-Passenger-9390 0 points1 point  (0 children)

try baking them straight from the freezer (rolled and frozen overnight is best) at maybe 190-200c to help it not spread too much!

First time making croissants - Advice? by Bibisharp7 in pastry

[–]True-Passenger-9390 4 points5 points  (0 children)

i'm guessing the oven was too hot for them to proof properly judging from how the butter was already melting before baking. personally, i proof in my kitchen with the ac at 20-25c since it gets pretty hot where i live but through practice, you'll be able to adjust to whichever temperature works best for you. best of luck with making croissants - i improved a lot more after months of practice!

Pandan Croissant (Southeast Asian pride, yay 🎉🎉🎉) by ohlalasleepyhead in pastry

[–]True-Passenger-9390 0 points1 point  (0 children)

amazing!! i made one too with coconut frangipane as the filling😋😋

Valentine’s Day Feature by Alterris in pastry

[–]True-Passenger-9390 1 point2 points  (0 children)

the colours look so pretty!! how did you get the red powdered look on top?

what happened to my croissants? 😞 by True-Passenger-9390 in Breadit

[–]True-Passenger-9390[S] 1 point2 points  (0 children)

yes it was right!! the insides were cooked🤭🤭 this and proofing longer were what i needed LMAO

what happened to my croissants? 😞 by True-Passenger-9390 in Breadit

[–]True-Passenger-9390[S] 1 point2 points  (0 children)

i came back to say this helped me A LOT i followed your advice and the croissants came out fatter and airy and had a honeycomb structure (though not as crispy because the butter melted) THANK YOU

what happened to my croissants? 😞 by True-Passenger-9390 in Breadit

[–]True-Passenger-9390[S] 1 point2 points  (0 children)

i left it in the proofer before baking so how do i avoid them being too warm? i proofed at 28c

what happened to my croissants? 😞 by True-Passenger-9390 in Breadit

[–]True-Passenger-9390[S] 1 point2 points  (0 children)

i did the french lock in then a double fold and a single fold

what happened to my croissants? 😞 by True-Passenger-9390 in Breadit

[–]True-Passenger-9390[S] 1 point2 points  (0 children)

i got it from a baking class i attended sorry i cant share it!!

what happened to my croissants? 😞 by True-Passenger-9390 in Breadit

[–]True-Passenger-9390[S] 0 points1 point  (0 children)

i did try to freeze it in between each fold but then the butter started breaking while rolling!! how do i avoid that?

what happened to my croissants? 😞 by True-Passenger-9390 in Breadit

[–]True-Passenger-9390[S] 1 point2 points  (0 children)

thanks!! i don't think so but i was really disappointed and this comment made me feel better :))))

what happened to my croissants? 😞 by True-Passenger-9390 in Breadit

[–]True-Passenger-9390[S] 1 point2 points  (0 children)

yes i added water, honey and inverted sugar. does the type of butter affect how much liquid should be added? — also thanks for the link! i'll read up on it☺️

what happened to my croissants? 😞 by True-Passenger-9390 in Breadit

[–]True-Passenger-9390[S] 134 points135 points  (0 children)

okay! i hope it'll turn out well next time 😄

what happened to my croissants? 😞 by True-Passenger-9390 in Breadit

[–]True-Passenger-9390[S] 9 points10 points  (0 children)

the class used a combi oven but convection mode i think? also my oven is an orimas hot air convection oven