Assalamualaikum wr.wb.
After making and formalizing the dough overnight we finished it today, we followed the method of our lecturer this time we formed the dough unlike we normally make roll-shaped croissants with chocolate and cheese filling, then we proofing in the chiller for 20 minutes andissued and we proffing do in the proofing machine for 2 hours, after two hours we were disappointed because the results of proofing the dough did not expand too much but we were not discouraged we used the dough at a low temperature but as a result the dough remained undeveloped and had no cavities with what waswe hope. When our adonn has a good layer and the fat doesn't break but maybe the obstacles are the same as the livin which is not good then we show the results to our lecturers alahsil we have to make new dough using instant yeatsand then put it back in the chiller to make it in the morning
After making and formalizing the dough overnight we finished it today, we followed the method of our lecturer this time we formed the dough unlike we normally make roll-shaped croissants with chocolate and cheese filling, then we proofing in the chiller for 20 minutes andissued and we proffing do in the proofing machine for 2 hours, after two hours we were disappointed because the results of proofing the dough did not expand too much but we were not discouraged we used the dough at a low temperature but as a result the dough remained undeveloped and had no cavities with what waswe hope. When our adonn has a good layer and the fat doesn't break but maybe the obstacles are the same as the livin which is not good then we show the results to our lecturers alahsil we have to make new dough using instant yeatsand then put it back in the chiller to make it in the morning
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