How to make good croissant , recipe part 2

Hello,
Here is the process to make good croissant dough with details. Don’t hesitate to ask if you have any question. Recipe is in part 4.
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[@goldensky888]

why the margarine not combining perfectly in the dough?

[@TheTravelerBaker]

Hey, it is butter, not margarine, and we do it on purpose. We don’t want it to mix with the dough, we want lines of dough and lines of butter.

[@minnieshao8108]

Hi chef, can I use the roller machine to make spring rolls, and which country can I buy 1

[@TheTravelerBaker]

Hi,
You can use it to flatten any dough, or you can use a pasta machine but a laminator is better for sure.
You can buy it in France for sure, but also almost everywhere in Europe. I am pretty sure you can even find some 2nd hand on Ebay or like that.
Hope it is helpful.
I wish you the best.

[@AQUANOMY]

Would love to know what he do with left over dough.

[@TheTravelerBaker]

You mean after using the part for croissant and the part for pain au chocolat? I use a part of the leftovers in the mixing for new dough, another part for cinnamon buns. It can be used in any viennoiserie dough, but also can be laminated all together to make rolls with cinnamon, cardamom or any flavour.

[@AQUANOMY]

Butter temperature has to be 15degree,..

[@TheTravelerBaker]

Butter temperature is not the most important, it is more butter texture. It has to be “flexible”, close to the texture of the dough. If one is harder than the other, then you end up with marbled dough.