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@yw_2k: #foryoupage #fyp #foryou #ميمز #memes #exlpore #سعدون_الساعدي #اواسي_بقلبي_وجروحي

X1 • ABOD
X1 • ABOD
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Thursday 28 October 2021 18:33:20 GMT
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ii_14_ii.a
𒉭𝐁𝐫𝐮𝐜𝐞🎖 :
ايباه 2021
2026-08-13 22:23:00
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1t51_
حمزاوي :
ممكن بدون كتابه
2021-11-20 20:18:58
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ew.2005
عبود ♡. :
😂😂
2021-10-28 19:07:11
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_.2lg
العࢪاب ⚖️ :
😅
2021-10-28 19:34:11
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halk5709
Hussein :
😂😂😂
2025-08-22 17:18:38
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My 5 tips for achieving perfect lamination. These tips apply whether you’re hand laminating or using a sheeter, but my @Brod & Taylor Countertop Dough Sheeter definitely helps me achieve more consistent and faster results every time! 1️⃣ Ensure the butter and dough are the correct temperatures during lock-in. I aim for 11 - 14C for the butter, and 0 - 7C for the dough. 2️⃣ Roll outwards rather than downwards to reduce unnecessary force and friction 3️⃣ If the dough is warming up or starting to resist rolling, rest it in the fridge for 20 - 30 minutes before continuing. This will cool down the dough and let the gluten relax. 4️⃣Roll the dough out thinly enough before folding. This ensures that it will cool down more evenly, and the middle won’t start proofing. 5️⃣ Chill and rest the dough thoroughly before the final roll-out. You will need to roll the dough out quite thinly, making it more difficult to keep cool. The number of folds at this point means you may also run into gluten resistance. 🥐 the Brod & Taylor Countertop Dough Sheeter is linked in my profile! #croissants #microbakery #bakingtok
My 5 tips for achieving perfect lamination. These tips apply whether you’re hand laminating or using a sheeter, but my @Brod & Taylor Countertop Dough Sheeter definitely helps me achieve more consistent and faster results every time! 1️⃣ Ensure the butter and dough are the correct temperatures during lock-in. I aim for 11 - 14C for the butter, and 0 - 7C for the dough. 2️⃣ Roll outwards rather than downwards to reduce unnecessary force and friction 3️⃣ If the dough is warming up or starting to resist rolling, rest it in the fridge for 20 - 30 minutes before continuing. This will cool down the dough and let the gluten relax. 4️⃣Roll the dough out thinly enough before folding. This ensures that it will cool down more evenly, and the middle won’t start proofing. 5️⃣ Chill and rest the dough thoroughly before the final roll-out. You will need to roll the dough out quite thinly, making it more difficult to keep cool. The number of folds at this point means you may also run into gluten resistance. 🥐 the Brod & Taylor Countertop Dough Sheeter is linked in my profile! #croissants #microbakery #bakingtok

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