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Croissant (Processes (Laminating (butter, rolling pin, layers), proofing…
Croissant
Processes
Laminating
butter
rolling pin
layers
Baking
proofing
double in size
resting
cool temp (bellow 18 degrees)
cooling
Mixing
Binding
flavor
chocolate
caramel
blueberry
Vanilla
honey
drizzle
Strawberry
Designs /types
roll looking
Classic
drizzles
Fresh fruit
savoury
eggs
butter
bacon
Ingredients
Dry
Flour
Sugar
Yeast
Salt
Wet
Milk
Warm water
Egg