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bakeboss
@wosst
hey everyone! just whipped up the fluffiest batch of croissants this morning and felt like sharing some tips. first off, it's all about the butter - make sure it's super cold before you start folding it into the dough. trust me, it makes all the difference. also, don't rush the process. give your dough plenty of time to rise, and you'll get those perfect, airy layers. if you have any questions or need some advice, just drop a comment. happy baking!
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