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This is my croissant 1st attempt report including mistakes made and next experiment design. Direct recipe from 小高姐, handling process refers to two other videos linked below. 小高姐’s lamination process is easier to handle and less layers than the other two. I will practicing and refine with her recipe till I have a beehive structure in croissant, then move on to try advanced lamination and more layers.
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Trying to find a way to consume self-rising flour, I decided to conduct a food experiment on using self-rising flour and all-purpose flour with the exact same ingredients, under 2 different overnight rising conditions: room temperature vs fridge. These 2 variables (flour and rising condition) gave me 4 different pizza dough with 4 different texture. Sharing my food experiment process, results, observation here! Also attached the pizza toppings I used 🙂 Enjoy!
