30K views · 171 reactions | 離 “Flour Explosion” science experiment...

Ever get exploding croissants? 🥐🤯 Yes you heard me right, exploding croissants 😂 Since different flour has different characteristics, sometimes the dough will have too much strength, causing the croissants to be very unstable and can go out of shape during bake. So here’s what I do, I usually like to use this troubleshoot method whenever I change my flour in my recipe. I’ll use two different temperature to bake the croissant. First I bake with 145°C for 8-9 minutes then I’ll turn up the tempe