Tuesday, 27 August 2019
Today we continue our work yesterday which has not yet completed,and here croissant dough we will finish which has been left in the chiller for 1 night.here we 3 times roll the dough,in the first roll at once to put the croissant fat into the dough then fold single then put into the chiller for 15 minutes,after 15 minutes we roll again for the second times and for thickness 0.5-1cm and after that fold the single again and put into the chiller for 15 minutes,For the third roll here we use a dough sheeter and here we assisted by mr.ical for finishing.
Assalamualaikum
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