Miembro Sussan Estela Olaya
Miembro
Scoolinary Team
Respuestas creadas en el foro
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Scoolinary Team
Hi, @yinkabiyi2009
If you have any other questions or doubts, I will be available to help you.
Greetings. -
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Scoolinary Team
Yes, if you can freeze twice, you just have to be careful when defrosting the already formed croissant dough, you must respect the cold chain so that it does not suffer such a sudden temperature shock.
Greetings.
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Scoolinary Team
Hi, @yinkabiyi2009
It may be due to the amount of lycopene that some types of pineapple contain. I don’t think it’s a fungus since the pineapple fungus has a different shape and color.
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Scoolinary Team
For a good development of dough fermentation, one of the key points or factors is the temperature and humidity in the environment where it is developing. The only way to control this will be with a humidity and temperature meter.
Depending on the climate where we are, the yeast will take different times to reach its fermentation point before being added to the final dough.
If you are fermenting only the yeast, you can put it in a warm place so that it can activate quickly. What is not appropriate is to expose the final product to a higher temperature to be able to ferment the dough in less time.When the fermentation temperature is higher than 30º C, the difference in volume between the inside and outside of the dough becomes noticeable and results in cracking and peeling of the bread. It is not advisable to increase the temperature to reduce fermentation time.
Greetings.
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Scoolinary Team
Hi, @anas_subhi
It could also be the vegetable butter you are using.
Remember that depending on how long the flour has been since it was produced, it loses moisture.
A flour that has been on sale or on display for longer needs more liquid and a flour from a more recent production will need less water.
So when we make dough we calculate the liquid little by little, it is not always the same amount for all types of flour.We hope this information is helpful.
Greetings
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Scoolinary Team
Fermentation is the key moment in bread making (if there is any), and one in which temperature plays the most essential role. Yeast, responsible for fermentation, is a living being that develops around 26 degrees Celsius as an optimal point (between 24 and 26 according to other authors).
It must also be taken into account that the yeast will be inactive below 23°C and above 35°C; If it exceeds 60 degrees, the yeast will have died and will not be able to perform its function of leavening.
As for storage (always talking about fresh yeast, of course), 5°C is ideal, and freezing is not recommended.
The temperature when kneading bread
When kneading we must try to stay within the margins prior to fermentation (in principle); something less obvious than it seems.Let’s consider that the kneading temperature is influenced by the temperature of the room, the flour and the water, the latter being the one we can control most easily.
To knead with water at an ideal temperature, we must make a calculation whose starting point is to set the so-called base temperature (if the recipe does not give it to us).
To do this, simply multiply the desired kneading temperature by three; We want to knead at 24 degrees, since 24 x 3 = 72. Easy.
From that data, finding out the perfect water temperature is not difficult by following this formula: Tagua = Tharina + Tlocal – Tbase. That is to say: if we have the flour at 22 degrees and the room at 28, it turns out that 22 + 28 = 50; if the base was 72, then 72 – 50 = 22; that is the perfect water temperature.
It must be taken into account that, due to its very nature of mechanical friction, in the kneading process the temperature increases slightly (between 3 and 12 degrees depending on the mixer used: 3°C for blades, 7°C for arms, 12°C spiral). Therefore, it is advisable to include this variable in the formula to ensure a kneading temperature slightly below the yeast activation thresholds.
We hope this information is helpful.
Greetings. -
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Scoolinary Team
Hi, @anas_subhi
It depends a lot on the type or brand of mixer you are using, the time is proportional, 8 minutes in a professional mixer has more strength than a home, kitchenaid or one with less capacity and can be seen in the difference in gluten development. You could do time intervals and continue working your dough until you get the gluten network.
Greetings.
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Scoolinary Team
Could you tell me which recipe you are referring to so I can review it and help you with the answer.
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Scoolinary Team
Of course, if it works for you, it is a perfect machine that you can use to paint with cocoa butter. Just remember that after using your tools, wash them with hot water so that there is no chocolate residue left and the nozzle is not clogged and you can use it another time.
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Scoolinary Team
Hi, @yairybzgmail-com
It’s not bad, but the procedure or steps are in disarray.
I am going to send this observation to the team in charge so they can review it.Greetings.
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Scoolinary Team
Hi, @panoswaterfordhotmail-com
You should use a branded ice cream stabilizer that is available and easy to get in your country.
Remember that the recipe contains dextrose and stabilizer, so the stabilizer composition should not include this product if you would not have excess dextrose.Greetings
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Scoolinary Team
Hi, @yairybzgmail-com
The correct preparation is:
You prepare the dough and let it rest for at least 5 hours in the refrigerator or overnight.
The next day you take the dough out of the refrigerator and cut 120 gram portions, shape them and let them rest for 1.5 to 2 hours at room temperature.
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Scoolinary Team
Natural pectin recipes are useful if you do not have powdered pectin on hand.
You can substitute 80 to 100 grams of natural pectin for every 500 grams of fruit. -
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Scoolinary Team
You can keep the Donut dough unbaked in the refrigerator, not frozen, in a container with an airtight lid.
The next day you take out the dough, let it come to room temperature, form your donuts and follow the fermentation procedure as indicated by the chef in the course.
Greetings. -
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Scoolinary Team
If in that case it is not possible for you to bake them after fermenting.
You can form the croissants and then freeze or refrigerate before the final fermentation. To be able to bake them, if they are refrigerated, leave them for a few minutes at room temperature and then put them in the fermentation chamber and if they are frozen, you must first put your croissants in the refrigerator for 2 to 3 hours, then at room temperature and finally to the fermentation chamber and then You can bake them now.We hope this information is helpful.
Greetings.
