English

[Cary B]

Yes, I can confirm your issue.

It’s very annoying, this should be a very basic feature that every video player should have.

This app has been in beta for a very long time.

[Cary B]

Are you talking about the proofing stage?

When the Croissant have finished proving, they are a little tacky (sticky).

I’ve never heard of a shiny Croissant, if you are referring to proving.

Without context, it’s hard to assist.

[Cary B]

Hi Mohamed.

35% fat cream isn’t heavy. That’s regular thickened cream.

Heavy cream, or double cream is around 53% fat.

[Cary B]

I use an iPhone 15 Plus and have the Scoolinary app.

Videos are working for me.

[Cary B]

Has anyone cleared their cache/cookies for their browser?

What about trying a different web browser?

[Cary B]

Howdy.

It looks like you haven’t mixed your dough enough. If it is breaking easily, you need (pun intended :)) to Mic longer.

A dough that dry, I wouldn’t give it more mix time. Add a little extra water into your dough. This will help.

[Cary B]

Guitar sheet.

[Cary B]

Hi Eraldo.

Do you mean using Bachour’s method when he does Croissant?

If so, no you cannot. There is not enough layers. Traditionally, puff pastry has 6 single folds after the butter is laid in.

If I want to shorten the process, I can get away with 3 book folds after the butter is laid in.

[Cary B]

I use a number 11 star nozzle personally.

[Cary B]

Hi Kate.

It’s because your dough became warm as you were laminating it.

Try to keep it cold. If you have trouble keeping it cold as you roll the dough, pop it back to the fridge for 10 minutes.

How do you prove your Croissant?

What are the conditions?

[Cary B]

They look good.

Try them without so much flour on them.

[Cary B]

Hi Sussan.

Thank you for the prompt reply.

Let’s hope my account isn’t renewed and a charge to my bank account doesn’t happen.

[Cary B]

Hi Sussan.

My order was placed on June 21, 2024

Scoolinary Subscription – Annual Premium × 1

Thank you.

[Cary B]

[Cary B]