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Help with achieving croissant structure, please

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Help with achieving croissant structure, please

I'm a professional baker, recently moved to Thimphu, Bhutan. Used to achieve perfect croissants with beautiful honeycomb back in Mumbai, but despite multiple attempts, I'm just not getting the same results over here. Below is a full breakdown of my recipe and method, please tell me where I'm going wrong.

 

Bread flour (White Swan brand) 1000g

Sugar 110g

Yeast (Instant dry) 15g

Gluten 12g

Bread improver 15g

Salt 20g

Honey 15g

Butter 200g

Water 440-450g (depending on humidity and dough consistency)

 

I make my dough, rest it for 30 mins, divide into 1kg blocks and freeze for about 4-5 hours, till it's the right consistency for lamination.

For each 1kg block, I use 330g of unsalted butter (my only option for the butter is a local one, the other butters I get are all salted), which has been shaped into a slab and chilled.

After enclosing the butter, I do one single fold and rest the dough in the freezer for 20 mins to firm up. Then I do another 2 single folds for a total of 3 single folds, giving me 27 layers of butter. I used to do 1 single, 1 double earlier, but found I'm getting better layers and texture with 3 singles.

 

Once laminated, I freeze the block for use the next day.

The following day, I let the dough thaw out at room temperature, roll to 5mm thickness (my dough sheeter is ancient and destroys my dough if I try going any thinner). I've tried rolling it even thinner by hand after this, but the dough just resists too much, even if I rest it in the chiller in between.

I cut my croissants with a 7cm base and 18cm length, dust off any excess flour, stretch the triangle a little, notch the centre of the base and roll up the croissants. d

This  is done by 6pm on day 2.

The shaped croissants then go into the chiller. My night shift staff pulls the croissant out by 2am, and leaves them in the switched off proofing chamber.

On day 3, I come in by 6am, by which time the croissants are seemingly perfectly proofed. I use an egg wash, and bake at 190°C for 18 mins, then switch off the heating and let the croissants "dry" out for 2-3 mins.

The croissants get a beautiful oven spring in the first 9-10 mins of baking, and subsequently they start to slowly deflate till they reach the shape you see in the picture.

I used to bake at 220°-230°C in Mumbai, but out here at that temperature, the croissants get colour way too quickly and the insides remain raw.

The one on  the left is rolled to the absolute thinnest I can manage on my dough sheeter, around 4mm maybe, and the one on the right is hand rolled, doesn't go below 5-6mm. So clearly the thickness does contribute to the problem, but as you can see, even the thinner one has a doughy bit in the centre.

 

Are there any other parameters I need to change or is it just the thickness that's the source of all my problems? And yes, I'm trying to source a good quality "French-style" or "dry butter" but will that make a difference?


          

Help with achieving croissant structure, please

 Cache   

Help with achieving croissant structure, please

I'm a professional baker, recently moved to Thimphu, Bhutan. Used to achieve perfect croissants with beautiful honeycomb back in Mumbai, but despite multiple attempts, I'm just not getting the same results over here. Below is a full breakdown of my recipe and method, please tell me where I'm going wrong.

 

Bread flour (White Swan brand) 1000g

Sugar 110g

Yeast (Instant dry) 15g

Gluten 12g

Bread improver 15g

Salt 20g

Honey 15g

Butter 200g

Water 440-450g (depending on humidity and dough consistency)

 

I make my dough, rest it for 30 mins, divide into 1kg blocks and freeze for about 4-5 hours, till it's the right consistency for lamination.

For each 1kg block, I use 330g of unsalted butter (my only option for the butter is a local one, the other butters I get are all salted), which has been shaped into a slab and chilled.

After enclosing the butter, I do one single fold and rest the dough in the freezer for 20 mins to firm up. Then I do another 2 single folds for a total of 3 single folds, giving me 27 layers of butter. I used to do 1 single, 1 double earlier, but found I'm getting better layers and texture with 3 singles.

 

Once laminated, I freeze the block for use the next day.

The following day, I let the dough thaw out at room temperature, roll to 5mm thickness (my dough sheeter is ancient and destroys my dough if I try going any thinner). I've tried rolling it even thinner by hand after this, but the dough just resists too much, even if I rest it in the chiller in between.

I cut my croissants with a 7cm base and 18cm length, dust off any excess flour, stretch the triangle a little, notch the centre of the base and roll up the croissants. d

This  is done by 6pm on day 2.

The shaped croissants then go into the chiller. My night shift staff pulls the croissant out by 2am, and leaves them in the switched off proofing chamber.

On day 3, I come in by 6am, by which time the croissants are seemingly perfectly proofed. I use an egg wash, and bake at 190°C for 18 mins, then switch off the heating and let the croissants "dry" out for 2-3 mins.

The croissants get a beautiful oven spring in the first 9-10 mins of baking, and subsequently they start to slowly deflate till they reach the shape you see in the picture.

I used to bake at 220°-230°C in Mumbai, but out here at that temperature, the croissants get colour way too quickly and the insides remain raw.

The one on  the left is rolled to the absolute thinnest I can manage on my dough sheeter, around 4mm maybe, and the one on the right is hand rolled, doesn't go below 5-6mm. So clearly the thickness does contribute to the problem, but as you can see, even the thinner one has a doughy bit in the centre.

 

Are there any other parameters I need to change or is it just the thickness that's the source of all my problems? And yes, I'm trying to source a good quality "French-style" or "dry butter" but will that make a difference?


          

Gastrochilus obliquus

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Gastrochilus obliquus, specie originaria della Cina, dell’Himalaya e del sud-est asiatico. Sono riconosciute due varietà: Gastrochilus obliquus var. obliquus – Sichuan, Yunnan, India, Nepal, Bhutan, Assam, Isole Andamane, Myanmar, Tailandia, Laos, VietnamGastrochilus obliquus var. suavis (Seidenf.) Z.H.Tsi – Thailandia Gastrochilus … Continua a leggere
          

Drought is on going in Bhutan, China, India, Myanmar

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The Drought alert level is Green.
          

Technology lessons promote community for older new Americans

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Every Friday, a group of elderly Bhutanese refugees learn how to use technology in a program that aims to help combat loneliness and find connections in the Winooski community.

Read the story on VTDigger here: Technology lessons promote community for older new Americans.


          

Bhutan banknote 100 ngultrum 2011 "Royal Wedding" Commemorative Issue

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السعر: 75 ر. س, الحالة: جديد,
I will sell the Bhutan banknote 100 ngultrum 2011 "Royal Wedding" Commemorative Issue anniversary in the booklet - gift option, UNC status (press - from a bank bundle).
The number and series of banknotes may differ from that shown in the photo.
Cost in US dollars - $ 20.
Payment is possible by in... https://olx.sa.com/ad/bhutan-banknote-100-ngultrum-2011-royal-wedding-commemorative-issue-ID6OMuG.html
          

Virat Kohli's Throwback Picture with Anushka Sharma is 'Nothing but Love'

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Anushka Sharma went hiking with husband Virat Kohli on his birthday. On Wednesday, the Indian cricket team skipper shared a throwback picture from their vacation.
          

Agricultural cropland extent and areas of South Asia derived using Landsat satellite 30-m time-series big-data using random forest machine learning algorithms on the Google Earth Engine cloud

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The South Asia (India, Pakistan, Bangladesh, Nepal, Sri Lanka and Bhutan) has a staggering 900 million people (~43% of the population) who face food insecurity or severe food insecurity as per United Nations, Food and Agriculture Organization’s (FAO) the Food Insecurity Experience Scale (FIES). The existing coarse-resolution (>250-m) cropland maps lack precision in geo-location of individual farms and have low map accuracies. This also results in uncertainties in cropland areas calculated from such products. Thereby, the overarching goal of this study was to develop high spatial resolution (30-m or better) baseline cropland extent product of South Asia for the year 2015 using Landsat satellite time-series big-data and machine learning algorithms (MLAs) on the Google Earth Engine (GEE) cloud computing platform. To eliminate the impact of clouds, ten time-composited Landsat bands (blue, green, red, NIR, SWIR1, SWIR2, Thermal, EVI, NDVI, NDWI) were derived for each of the 3 time-periods over 12 months (monsoon: Julian days 151-300; winter: Julian days 301-365 plus 1-60; and summer: Julian days 61-150), taking the every 8-day data from Landsat-8 and 7 for the years 2013-2015, for a total of 30-bands plus global digital elevation model (GDEM) derived slope band. This 31-band mega-file big data-cube was composed for each of the 5 agro-ecological zones (AEZ’s) of South Asia and formed a baseline data for image classification and analysis. Knowledge-base for the Random Forest (RF) MLAs were developed using spatially well spread-out reference training data (N=2179) in 5 AEZs. Classification was performed on GEE for each of the 5 AEZs using well-established knowledge-based and RF MLAs on the cloud. Map accuracies were measured using independent validation data (N=1185). The survey showed that the South Asia cropland product had a producer’s accuracy of 89.9% (errors of omissions of 10.1%), user’s accuracy of 95.3% (errors of commission of 4.7%) and an overall accuracy of 88.7%. The National and sub-national (districts) areas computed from this cropland extent product explained 80-96% variability when compared with the National statistics of the South Asian Countries. The full resolution imagery can be viewed at full-resolution, by zooming-in to any location in South Asia or the world, at www.croplands.org and the cropland products of South Asia downloaded from The Land Processes Distributed Active Archive Center (LP DAAC) of National Aeronautics and Space Administration (NASA) and the United States Geological Survey (USGS): https://lpdaac.usgs.gov/products/gfsad30saafgircev001/
          

Office Space for sale in Noida-Greater Noida Expressway, Noida

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www.propertywala.com
OFFICE SPACE SALE FOR IN GRANDTHUM
Bhutani Grandthum Highlights Retail & office spaces, hypermarket and food & beverage stores Sustainable green building design Situated in Noida Extension- the commercial hub of Noida Available in three tentative sizes- 500 sq. ft, 750 sq. ft, 1,000 sq. ft. Ample car parking ...
more details..
          

A Life-Changing Photo Trip to India

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I recently returned from a photo trip to northeast India, and it was everything. I went to that little section between Myanmar, Bhutan, and Bangladesh.... wayyyy up there. It was remote, it was challenging, and I'm so glad I was able to go. After the success of my holiday mini sessions in Vietnam, I knew I wanted to use part of my profits to book a photo trip with an organization or charity doing good work around the world. I looked into nonprofits I knew and contacts I had, and it c [...]
          

Vol Népal – Bhoutan : quand un Airbus slalome entre les montagnes !

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Il n’existe aucun vol depuis l’Europe à destination du Bhoutan. Pour arriver dans ce petit royaume bouddhiste niché au cœur de l’Himalaya, il faut donc faire une escale en Inde, à Singapour, en Thaïlande ou au Népal. Sur ces images, vous allez embarquer à bord d’un des deux Airbus A319 de la Compagnie Bhutan Airlines. […]

L’article Vol Népal – Bhoutan : quand un Airbus slalome entre les montagnes ! est apparu en premier sur Altitude News.


          

SA Games open – Lankan men and women fight for VB bronze

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The Sri Lanka contingent take part at the opening ceremony of the 13th South Asia Games at Kathmandu, Nepal yesterday.
The Sri Lanka contingent take part at the opening ceremony of the 13th South Asia Games at Kathmandu, Nepal yesterday.

The 13th edition of South Asian Games was officially opened yesterday with participation of more than 5,000 delegates, including 2,715 athletes at the Dasharath Stadium.

Nepal President Bidhya Devi Bhandari declared open the Games at the three-hour programme, which showcased the rich culture and diversity of Nepal at the newly reconstructed stadium.

Javelin thrower Nadeeka Lakmali carried the national flag of Sri Lanka at the opening ceremony.

Today Sri Lanka will be participating in the Women’s Cricket, Wushu, Triathlon, Taekwondo, Table Tennis, Tennis and Volleyball (third place). The Women’s cricket will be held in Pokhara.

Nepal is hosting the regional sporting extravaganza for the third time after 19 years from December 1 to 10 in Kathmandu, Pokhara and Janakpur. Nepal is the birthplace of the regional meet. It started under the banner of South Asian Federation Games in 1984 and returned for the second time in 1999.

The regional meet features 26 sports disciplines. Nepal is fielding the highest number of athletes 596 in all 26 sports disciplines. According to the Technical Committee, the SA Games powerhouse, India, has sent 487 athletes in 22 disciplines, while Sri Lanka has entered 568 athletes in 26 disciplines.

Bangladesh has sent 470 athletes in 25 disciplines, while Pakistan has registered 263 athletes in 18 sports. Bhutan (116) and Maldives (216) are taking part in 18 and 12 disciplines respectively.

Sri Lanka men’s Volleyball were in hunt for a bronze after being beaten by favorite India in the semi-final clash 3-1(25-27, 19-25, 25-21 & 21-25) at the Main Games Centre at Dasharath Rangashala.

Sri Lanka will play Bangladesh for the bronze medal on December 3. The women’s volleyball team also face the same fate and are fighting for a bronze medal against Maldives today. Last year Sri Lanka ended up with silver.

Monday, December 2, 2019 - 01:00

          

Jan 02, Bhutan: Winter Solstice

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In the Bhutanese calendar, this is the first day of Winter and the shortest day of the year.. For more information on this holiday, visit the link.
          

Indian National XC/DH team selections for 13th South Asian Games 2019

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The 13th South Asian Games 2019 is scheduled to take place from December 1st to 10th in Kathmandu and Pokhara, Nepal. Seven nations will be participating in the 13th SAG. Nepal, Pakistan, Maldives, Sri Lanka, Bhutan, Bangladesh and India will fight it out for the top spots. For 2019, Indian Cross Country and Downhill MTB team will be entering the competition. This would be a first for the DH contingent from India. Selections for the same were conducted in Gahunje, Maharashtra. Near Pune, the XC and DH courses for this…
          

Ein schleierhaftes Land

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Die Hauptstadt: ein Dorf. Die Berge: unbestiegen. Die Hotels: in klösterlicher Konzentration. Wer wirklich seine Ruhe haben will, muss nach Bhutan reisen.


          

Karma qualifies Bhutan an Olympic quota place for the first time in history

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Six spots for Tokyo 2020 were awarded during the 2019 Asian Archery Championships.
          

Giacca con cappuccio Bhutan

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€ 53,84



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