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manqueche93-c545be posted an update
Here, while practicing with croissants, I used margarine instead of butter since I’d have to sell the product at a higher price. It changes the flavor, but people like it. I made some adjustments to the proofing temperature since mine is set to 45 degrees. After several attempts, I’ve been improving a little each day
aqui practicando con los croissant utilice margarina en vez de msnrequilla ya que tendria que vender el producto mas caro cambia el sabor pero a la gente le gusta hice unas variaciones en la temperatura de leudado ya que la mia tiene una fusion de 45 grados despues de carios intentos he ido mejorando un poco cada dia
Translated from Spanish
ivana saiz, Michelle Aravena and 4 others2 Comments-
Level:
Executive Chef
Se ve exquisito.
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Que receta ocupaste ?
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