Daily inggris 10

After making and formalizing the dough overnight we finished it, we followed the method of our lecturer this time we formed the dough unlike we normally make roll-shaped croissants with chocolate and cheese filling, then we proofing in the chiller for 20 minutes and removed and we proffing do in the proofing machine for 2 hours, after two hours we were disappointed because of the results of proofing the dough was not too inflated but we were not desperate we made the dough with a low temperature but as a result the dough remained undeveloped and did not have a cavity with what we expected. Our adonn is already in a good layer and the fat is not broken either but maybe the obstacles are the same as the livin which is not good then we show the results to our lecturer. We are called to make new dough using instant yeats. So me and my group make new dough and save it back into the chiller. to be made next morning After that, we cleared each other's work area and I am also CL today, so I checked all the rooms that have been cleaned and ready to go home.