Daily Report 24/10

Today after i'm permission to come back to the "kampung", because my mother and my old brother are sick. i'm join again practical day.
We make croissant, authentic french croissant. First we prepare "mise en place", utensils and ingredients. I'm used my friend's recipe. and this is the recipe :

Croissant :
500gr Flour
40gr Sugar
12gr Yeast
1/2 Egg
150ml Water
350gr Fat

Method :
1. Flatted the fat and keep it in the frezzer.
2. Mix another ingredients for making the dough.
3. Flatted the dough and stored in the freezer.
4. After 1 hour put out the fat and the dough.
5. Make square and laminated the fat.
6. Roll and and fold used single fold lamination method.
7. After 3 times fold, put back in the freezer.
8. After the lamination dough is cold, roll again until the thickness is 1/2 cm.
9. Shaped the dough (triangle shape 20x10 cm).
10. Roll it until the shaped like croissant.
11. Proffing for 1 hour and before baking brush with egg wash.
12. Baked for 25-30 minutes at 200 degrees C.

After baked put out and if you want to know your croissant is good, cut it and see the inside if there are hole like a bee hive your croissant is good. Today im still not found how to make a good croissant maybe my method is still wrong. I hope next time will be better, i want to learn again see in internet or learn from expert person.

I think is enaugh for today, tomorrow we have order 35 pax lunch box.
See you tomorrow and still learning guys.

MTB Genk