Third time trying with the croissants! Last two times in smaller rolls. The last time I tried the butter was far too cold to roll out, which allowed the butter to be unevenly distributed through the dough :/. if only I had been more patient -__-.
This time round, the dough was the best out of all the times i've tried, the taste was right, not too sweet (ditched the new scales and went back to my old trusty one), and just the amount of salt. The butter was evenly distributed through the dough and didn't seeped through - was one of the problems with my first attempt.
This time the fermentation process was also better, they puffed up nicely~! :D My final problem when making these croissants was, the dough was not roll thin enough (i'm guessing), which could of been why they weren't completely cooked through? I've revisited many recipes online and all of them states to bake the croissants from 180°C to 200°C! I lowered the temperature of my oven to 180°C so they would cook thoroughly, but again, they browned awfully quick...so I wondered if it was because the dough was rolled out too thickly?
