How shall I make my croissants lighter but still well cooked? Image Log in to post comments Covering them with tin foil when they start to get to the color you want should slow the browning enough to finish the bake. Log in to post comments Thank you?? Log in to post comments Lower temperature and longer baking time. Log in to post comments Great thank you?? Log in to post comments Leave them as they are, they're damn good looking.Croissants aren't supposed to be yellow like danish, they're supposed to have some caramelization. Log in to post comments when sandwiches made on croissants was a thing I hated the light coloured under baked ones that had a chewy texture with a moist inside that would clump into a moist ball. Log in to post comments
Covering them with tin foil when they start to get to the color you want should slow the browning enough to finish the bake. Log in to post comments
Leave them as they are, they're damn good looking.Croissants aren't supposed to be yellow like danish, they're supposed to have some caramelization. Log in to post comments
when sandwiches made on croissants was a thing I hated the light coloured under baked ones that had a chewy texture with a moist inside that would clump into a moist ball. Log in to post comments
Covering them with tin foil when they start to get to the color you want should slow the browning enough to finish the bake.
Thank you??
Lower temperature and longer baking time.
Great thank you??
Leave them as they are, they're damn good looking.
Croissants aren't supposed to be yellow like danish, they're supposed to have some caramelization.
when sandwiches made on croissants was a thing I hated the light coloured under baked ones that had a chewy texture with a moist inside that would clump into a moist ball.