Today's menu was 'croissant'.
used special kind of butter,
(Lactic acid fermented butter, common in europ, but not really in Japan)
and it took 3 hours to finish making dough.
As the butter and dough, need to be keep
in cold for making butter and dough layers.
Rolled, fold, chilled, rolled, fold and child.
Quite difficult!!
I could not make nice shape but the taste is so rich,
very fraky, crispy, nice butter fragrance =)
really crispy and fraky! much better than bakery kind.
I think I only be able to try to bake it at home during winter, hehe...=P
(room temperature is so low...haha)
abit weird shape but got layer, at least =P
