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Home Q & A Board Humanities Art and Culture Culinary Arts
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wyatt7799 wyatt7799
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6 years ago
Croissant and Danish doughs are kneaded for a shorter time than other yeast doughs because the rolling and folding process develops the gluten.
 
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haydenpchaydenpc
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6 years ago
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wyatt7799 Author
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6 years ago
Thanks for your help!!
halyna
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Yesterday
I appreciate what you did here, answered it right Smiling Face with Open Mouth
Tabitha.davis
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2 hours ago
This site is awesome
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