contains 30% white wine...used Molasses for ketteling.
bread is simple taste as shiu-chan's request. he made filling.
add more watert han yesterday's. more light taste.
used SCS butter for this croissant. look better?
I tried to bake croissant again, used SCS butter, and so, although I rolled in cooled room temp, still the butter became soft quite fast...
umm....don't know why...how to do it...
really concentrate for baking croissant,
I finish baking almost 1am plus....
