After the previous week, we have learned a lot about technical ingredients. With all the things we learned, we further applied it to this week, hoping to improve our product to get a good dough consistency.
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| This week, we add in crisp coat to our dough and it turned out this way :( What a silly mistake, crisp coat actually have the attribute to absorb water and we just add it in blindly. Shame on us. |
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However, we still manage to roll out a nice piece of dough by kneading it further.
At last, we decided to play with SSL and tested different amount of SSL into our dough.
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Different amount of SSl tested and this is the observation we made.
That sums up our week. Valuable lesson learned: Crisp coat absorb a lot of water!
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