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2:33
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I assume this is a yeasted dough as you get roughly the same amount of layers as going through the single folds. It looks like a time saver. I would be interested to know what the proportion of butter to dough is since it looks so thin in proportion to the dough sheet pre-lamination.
foxtrot26969 5 months ago
What product is this for- croissants?
AbstractMan23 5 months ago
i want to watch the rest and the finish product !! come onnn
azt3c 5 months ago
Superb presentation and easy to understand. Unfortunately, my kitchen lacks a machine similar to the one that you are using. ;-)
Grufian 5 months ago