After we made and rested the Croissant overnight, today we were resolved it. While resolved the Croissant, my team also made the another Croissant dough by used the instant yeast.
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| Shape the Croissant Fat |
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| Made the Croissant Dough |
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| Rolling Process |
And we weren't shaped the Croissant as in general, today we were free to created the shaped of our Croissant. Specifically my team, we made the Bicolor Croissant in red color that we stuffed with chocolate, cheese and mascarpone that we made ourselves from cooking cream, whipping cream and cream cheese. So sadly after we saw the results, there weren't the cavities as we wish. But in terms of appearance was very satisfied. And the Croissant that we made by used the Levain also did'n't appropriated with our expectation, because it didn't expand even though it had been rested for several hours.
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| The Fat Layers of Croissant |
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| Made the Bicolor Croissant |
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| Bicolor Croissant with Mascarpone |
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| Bicolor Croissant with Chocolate |
As usual, before we back we should cleaned all of our worked areas. Because the Croissant of all teams were less succesfull, we made the new dough again and will be resolve tomorrow. At 18.35 we did oneline and got some directions by lecturer.
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| Oneline |
We were also told that the Levain we used couldn't develop prperly in dough, because the maximum use of Levain is on days 9-12. After that, we were back to each home.
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