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From start to finish, let me show you my workflow when it comes to hand-rolled croissants lamination. 👨🏼‍🍳 This is demonstration I ensured my dough and butter temperature is in the ideal range for lock-in, in this case I’m using French Lock-in. That way the butter wont crack and break while I flatten the dough. I also ensure the room temperature is cold enough for the dough to stay firm and workable and to prevent the butter from melting from the temperature of my hands. If you guys can see t
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