Join Now Get Started for Free

Welcome/Bienvenido, Scoolilover!

  • Sussan ScoolinaryTeam

    Administrator
    November 26, 2023 at 14:47

    Hi, @ghatziioannidisgmail-com

    You can use the syrup hot as shown in the video or you can also use the syrup when it is warm. This will make it easier for the Brioche dough to absorb the liquid.

    Greetings.

  • Sol Damiani

    Administrator
    November 27, 2023 at 13:09

    HI @ghatziioannidisgmail-com 👋

    Welcome to our community! 😍

    Please tell us is Sussan’s answer helped you.

    I want to invite you to feel free to share photos of what you’re working on in our feed. We absolutely love seeing your creative process. We enoy it so much we’ve created an award; the #Scoolistar. 📸If your pic gets one, we’ll upload it on our Instagram stories and add it to our ‘Culinary Hall of Fame’.

    You are invited to join our challenges as well: We launch one every two weeks, and you may win a Scoolinary apron

    Take care!

Log in to reply.

Start of Discussion
0 of 0 replies June 2018
Now

Report

Harassment or bullying behavior
Contains mature or sensitive content
Contains misleading or false information
Contains abusive or derogatory content
Contains spam, fake content or potential malware

Block Member?

Please confirm you want to block this member.

You will no longer be able to:

  • See blocked member's posts
  • Mention this member in posts
  • Message this member
  • Add this member as a connection

Please note: This action will also remove this member from your connections and send a report to the site admin. Please allow a few minutes for this process to complete.

Report

You have already reported this .

You almost have it!

Please complete this information before starting

Last Name (required)
First Name (required)
Country (required)

Please select a country

Do you work in the hospitality industry?

Answer Yes or No

Clear