[ ] Udemy - French Pastry - Guide for the creation of Croissants
Seeders : 1 Leechers : 9
| Torrent Hash : | 416539FFA9B15C5B0B60CD2FDEE5B3AA0CBB17A1 |
| Torrent Added : | 1 Year+ in Other - Other |
| Torrent Size : | 1.16 GB |
[ ] Udemy - French Pastry - Guide for the creation of Croissants
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| udp://9.rarbg.me:2720/announce | 1 Year+ | failed | 0 | 0 |
| udp://tracker.mg64.net:6969/announce | 1 Year+ | failed | 0 | 0 |
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| udp://tracker.tiny-vps.com:6969/announce | 1 Year+ | success | 0 | 3 |
| udp://9.rarbg.to:2710/announce | 1 Year+ | failed | 0 | 0 |
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| udp://tracker.coppersurfer.tk:6969/announce | 1 Year+ | failed | 0 | 0 |
| udp://exodus.desync.com:6969/announce | 1 Year+ | success | 0 | 0 |
Torrent File Content (20 files)
[ TutSala.com ] Udemy - French Pastry - Guide for the creation of Croissants
Get Bonus Downloads Here.url -
Get Bonus Downloads Here.url -
177 bytes
~Get Your Files Here !
1 - Introduzione/1 - Before starting.html -
1 - Introduzione/1 - Before starting.html -
4.74 KB
1 - Introduzione/10 - Croissant forming and leavening.mp4 -
86.75 MB
1 - Introduzione/11 - Additional information on leavening.html -
1.02 KB
1 - Introduzione/12 - Preparation egg wash and glaze.mp4 -
76.36 MB
1 - Introduzione/13 - Preparation of the oven.html -
2.22 KB
1 - Introduzione/14 - Cooking.mp4 -
38.85 MB
1 - Introduzione/15 - End of cooking and icing.mp4 -
45.3 MB
1 - Introduzione/16 - Notes.html -
867 bytes
1 - Introduzione/2 - Recipe and preparation of ingredients.html -
805 bytes
1 - Introduzione/3 - Dough preparation - Phase 1.mp4 -
117.45 MB
1 - Introduzione/4 - Preparation of built-in butter.mp4 -
186.33 MB
1 - Introduzione/5 - Dough preparation - Phase 2.mp4 -
121.15 MB
1 - Introduzione/6 - Second day - Lamination and tools.html -
1.57 KB
1 - Introduzione/7 - Lamination 3-4-3.mp4 -
468.18 MB
1 - Introduzione/8 - Before cutting and forming the croissants.html -
525 bytes
1 - Introduzione/9 - Cutting the croissants.mp4 -
50.24 MB
Bonus Resources.txt -
386 bytes
French Pastry - Guide for the creation of Croissants.jpg -
40.94 KB
French Pastry - Guide for the creation of Croissants.txt -
5.4 KB
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