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Everyone Happy New Year :)
Hello, today I made a Croissant and Croffle
I make the dough at home and keep it frozen, so I take it out and bake it whenever I want to eat it, so my house is like a cafe and I feel happier and delicious haha
Today's Ingredients: 300g al purpose flour, 140g unsalted butter (left at room temperature) 30g sugar, 5g salt, 5g instant dry yeast, 160g(ml) of hot water, waffle pan
Some important parts!!
-Cool room temperature: Please avoid summer . because butter should not melt when kneading
-Second fermentation: Ferment at room temperature about 23 degrees for 1-2 hours. It's about twice as big, and it's good if it's soft!
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Mail💌: melinis@naver.com
Instagram: / meliniskitchen
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