When you aspire to be an online business owner, you will want to know how to laminate croissant dough like a pro. Besides, a croissant is one of those things that you would want to have right away for breakfast. It is like your breakfast is not complete without it. After all, it is one of those first steps that you would want to do in order to get some type of side business during this quarantine. You will want to do this the right way and it all starts with buying the right materials. Yes, this is one time when you must not get cheap as the right materials would last a pretty long time. You will also be able to laminate the dough after mixing it with butter and the dough itself. It should be shaped in such a way that a lot of people would want to eat it right away. The purpose of laminating the dough is to create dozens of layers within the croissant. When you look inside the bread, you will see a lot of them and you will feel pretty good about it all. It all starts with the right amount of ingredients by your side as you will obviously need yeast and butter for this process. Without those things, you will never be able to meet the requirements of tasty croissants which is pretty much in demand right now with all the good things that happen in life.
It is going to take a lot of practice to be able to deal with this task like a true pro. Yes, bakers would undergo a bunch of course before being able to call themselves good. The butter will melt during the entire lamination process and it would result in dozens of layers within the croissant which is exactly the way you would want it to be. After all, it is like a staple of breakfast meals all over the world. You have a long way to go before becoming a certified baker that rose to fame during the quarantine when everyone got stuck at home. it is all just for the sake of learning something new then suddenly you got the hang of it. In addition, you will want to roll the dough and butter up into thirds several times until you get 81 layers. Yes, that is how many layers there are inside those croissants. It is one of the many reasons why we are all pretty addicted to it. The fact remains that you will need to be a bit patient with the rolling because it will be done over and over again until you think you have the perfect recipe right before your very eyes. Of course, it would be better if you get the opinion of the other people in the house. In fact, it would be better if they have some kind of experience with it and they would either give the thumps up or thumbs down.
Theresa runs her own small bakery with her sister. Together, they manage it and also developed their own recipes in it. She also organizes workshops and teaches young aspiring bakers.