Qué buen nombre, ¡Viva la vida! ¡Vivan también esos postres que se ven deliciosos!
@Kyuuu1010Ай бұрын
22:57 Hello, making croissants at home is my hobby, and I watched a video. When I freeze and then ferment the dough, the shape becomes odd. Should I add more yeast, or should I thaw it in the refrigerator before fermenting? This is a place I must visit when I go to Japan. I enjoyed it.
@cobotoАй бұрын
Thanks for your comment. First of all, the center may be misaligned during molding, or the fabric may not have enough extensibility. If the dough seems to be going crazy, it might be better to freeze it and let it rest.
@Kyuuu1010Ай бұрын
@coboto I made croissant dough, gave it a short first fermentation, then cooled it before folding and shaping. I then froze it and, after thawing in a 2°C refrigerator, gave it a second fermentation before baking. Sometimes the croissants come out well, but other times they turn out misshapen. Is this due to insufficient fermentation, or do I need more yeast? Thank you🙂
The end of the vlog is a bit frustrating as no English subtitles when the couple explain quite a lot. I really want to understand what they're really saying.
@user-bt4kr9jo4u5 ай бұрын
I'm not sure if you'll be satisfied, but please try KZbin's automatic translation. It's in the video settings. Japanese (automatically generated) >> English
@wulanmagriet45705 ай бұрын
@@user-bt4kr9jo4u I did. Still not every sentences were translated.