How to make red velvet croissant with no food coloring
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- Опубліковано 7 лип 2022
- I was surprised by how stable the color was 😳
#croissant #redvelvet #beetroot
My Oven
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Pastry sheeter (Not used in the video)
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Beetroot dough
500g Flour
50g Sugar
10g Salt
10g Honey
160g Water
100g Beetroot juice (sieved)
50g Butter room temp
22g Fresh yeast (11g instant dry yeast)
250g Unsalted butter for lamination (Lurpak)
You may need to increase or decrease hydration to suit your flour.
Timestamps
01:41 croissant dough
03:55 Butter block
05:30 3 Lock-in
06:12 Double fold (4fold)
06:44 Single fold(3fold)
07:55 Final roll-out & portioning
09:27 Shaping
10:15 Proofing
10:58 Baking
Credit
---------------------------------
Music: Intersection by Tokyo Music Walker
Stream & Download link: fanlink.to/intersection_tmw
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
--------------------------------- - Навчання та стиль
The king has returned!
ua-cam.com/video/sAXZbfLzJUg/v-deo.html
@@Bennysbaked what about your IG profile?
The king has left 😢
When the I needed some bakery help not just once but twice you've reached to me, first with your classical croissants, now with sfogliatelle. I tried dying croissants using matcha powder and blueberry purée and the results were so-so. But this red velvety croissant looks gorgeous. Thanks for the awesome videos
These look so good! So happy you're back
Cheers!
How could anyone not love you
🥐 !!!! Benny is finally back!
Crunchy crispy Benny is risen!!!
He's back! Amazing art like croissants, love your work Benny!
Thank you!
Hey Benny great video! Glad to see you are getting good use out of that new Annova oven you bought. I think I may get one for myself!!
Looks amazing👌👏👏
Thank you very much Benny ❤❤
Thank you!
yes you are back!
You're back!!!!
Great job! I need more recipes from you 🥰
More to come!
Looking so delicious 😍
I missed you!
The"cut down the middle" part is very brilliant!
BEEN WAITING FOR A NEW VIDEO!! I check like once a week hahaha
Thanks for being so patient 😗👉👈
Welcome back Benny! Very nice croissant recipie! They looks amazing! Have a nice day and good week! 👍👏🥐🥐🥐
Thank you ☺️
@@Bennysbaked Thanks! 🙂🙂🙂
Great work chef ❤
I'll have to try this soon
the best! i'm so happy to find a new video! you are so amazing. so good in what you do. grazie mille dall'italia!
Thank you so much!!
Wow i love coloured or rainbow coloured crossiants :))
Thank you for the great recipe
Thank you!
Fantastic. Perfect recipe
Thank you!
Awesome!!!!!!
Thank you! Cheers!
You are a great fellow. Thank you.
Thank you too!
Thank you.🥲. We missed you.
Thank you
welcome back
Totalmente, coincido con Mr Bawk , el rey ha vuelto. Espectacular 😃👏👏
Excellent ❤
Chef Benny, we dearly, sorely, truly miss you❤️
Welcome back great video as always you should try the Pain au Chocolat Suprême from Lafayette bakery
Perfect 👏👏👏👏👏
A delicious recipe that I liked
Thank you so much 😊
WELCOME BACK!!!
Thank you 😊
@@Bennysbaked I was waiting for you and ready to bake this!!
oh goodness. Your hands are just magical. How do you even make these huhuhuh! I'm stuck in the plain simple croissants and keep on failing ahaha!
I was waiting for your video. It was so long.
辛抱強くありがとう👉👈
Wow that sandwich in the end was beautiful, I'd feel so bougie with a pink crossaint sandwich lol
hope to see more from you
Thank you for your support! I didnt quit youtube just so much going on with life last year and recently, I will be back different and better!
hey Ben, please upload more video of croissant recipes!
I really love your videos!
I will try my best! Thank you!
@@Bennysbaked I'm looking forward to it mate! Keep up the good work!
@@veyyazel5042 Cheers!
Thank you for all this information. Your channel is very useful. Follow you from Yemen
Thank you!
I will try to do❤️❤️
So nice to see you again)) Perfect croissants!!! What will you do next?
Maybe Kouign Amann
Fabulous and natural colour 😍 what about a video making the bicolor chocolate croissant? 😊
Great idea!
Um espetáculo 😉👏👏👏
איזה כיף לראות אותך שוב !
Hi!! First of all I want to tell you that your channel is amazing 🤩. I would like you to teach us how to make croissants with two colors or with a different color between the sheets 🙏
Thank you! I will😁
very educational🙏👍👍👍👍👍👍
Thank you!
Bravo
👍
Bro thanks for all
Please if u can make the round corroasant
How to spend three days in baking ) Great job!
Omg these look amazing, Benny! You got the best croissant recipes hands down, have you tried adding cocoa to this beet Croissant? I think there is a problem with your IG link in the description BTW, it doesn't seem to take it yo your page. Excited for the Kouign amman recipe in the future.
Yes I had. Cocoa powder will do nothing but destroy the color!!!
So beautiful artwork croissant 🥐 It looks absolutely delicious 😋 like 96👍🏽
Thank you!
showw...parabéns..lindos...
Beautiful dough ! Could you make a video of a vegan croissant please ?
One day!
@@Bennysbaked Thanks, I would really appreciate that ! Anyway, I think almost all your amazing croissant recipes are easy to veganize, the hardest thing here would be to find a good quality vegan butter with a nice taste and suitable for lamination...
Was that water or oil in the sprayer? The best croissants video, btw. I finally succeeded making croissants watching your previous videos. I’m going to try this one, for sure. Best,
Yes water😁
Wow 👍 yummy yummy 😋😋🇲🇦🇲🇦🌹
Please make more videos yor video s all very good
col prosciutto!!!
to combat the earthy taste, did you try baking the beet before juicing it? it would make it sweeter, and more juice would come out
I couldn't get it to work, how do you juice baked beetroots??
I'm requesting a "pain suisses recette" from our chef 🙇🏻♀️!
❤❤❤❤❤❤
Hi i always love your croissants is very beautifull, can u make puff pastry to ? I would love to learn from u. Because i love croissant and puff pastry.
Yes, I will make puff pastry in the future!
@@Bennysbaked Thank you, i cannot wait
Plish tutorial new york roll plisssssssssssss
hii ❤️
Great video Benny. Just one question : If you add an egg and/or milk wouldn't it be better?
I tried adding egg turn out to be no difference, I also tried milk the color was not as red as just water!
@@Bennysbaked OK you saved me time from trying it 🤣thanks alot for your info.
🥰🥰🥰
hwy man i love your videos why did you stop uploading new ones
😍😍😍😍😍😍
I hope Benny is doing good it has been a year 😢❤❤
Hi Benny!
I have a quick question for you - I was very triggered by your new oven so I just bought one for myself. But when I am setting the temperature to the lowest (25C) it is raising it up to stay at the 30-31C range. I am not using the steam feature right now.
How do I make it so it stays at a lower temperature? Other than that, really lovin that oven!
Amazing croissants as always and for sure will try them soon!
It happens to me too...This is what I got from Anova support:
1.Try unplugging the oven for 15-20 minutes before plugging it in again.
2. Perform an oven reset.
1. Press and hold the WiFi icon and start button for 8 seconds. The display will light up all LEDs for a few seconds. Once it returns to regular display, it is ready to pair to the app again.
2. Open the app and go to the MORE tab. Click 'Disconnect my oven'.
3. Now, either click Connect Oven or go to the oven tab and then follow the connection process.
4. Once paired, you might be prompted to complete a firmware update. (You will only be prompted to update your firmware if you're not on the latest version)
I also found that the oven struggle to stabilized at 25c If you just baked something at high temp. The oven needs time to cool down...
Hope this helps!
Ben.
@@Bennysbaked Ovens have firmware updates now? What is the world coming to? 🙃 Well, thanks so much for sharing this info so quickly, i'll check on that
Hey benny, do you vent your APO at all during baking?
thanks for your videos i used your recipe for my croissants now. i do half of your croissant recipe when i do make them, when laminating i find i cant make them 4.5mm i end up getting closer to 6mm. ive forced it down but it usually smashes the layers, 5 min ago while laminating i decided not to smash it down and it has the best defined layers ive seen but its still 6mm. not sure how i can get less without forcing it too much.
Sounds like your pastry is too elastic,try:
1. Different flour
2. Less mixing time
3. Longer resting in between folds
4. Making sure the dough is rested overnight in the fridge
@@Bennysbaked thanks i appreciate your help
Hello! What brand is that stand mixer?
i'm curious did you cook all 3 trays of croissants at once in the oven?
quick question did you bake all 3 trays at the same time ? or one by one
1 tray at a time.
always waiting your post. love your trick, as long as i play with this lamination i still get difficulties for making this dough keep straight and no wastes dough. i see you spread some wather in each lamination, what is used for, Mr ?
To make sure the dough stick together better.
@@Bennysbaked Would you like to do lamination in slow, so i could see the process clearly. I never skip every process on your post.
@@dasargilamauloeapa lamination is supposed to be fast😬
@@Bennysbaked yes. that the problem, oke i will loop your video
mükemmel
Hello Benny, are those ice packs over the dough at 8:43 min? What if I don’t have those or is it absolutely necessary?
Yes they just help cooling the pastry. Not necessary but great!
What prover are you using? Where did you purchase it from?
ANOVA!
Good morning benny, can I use turmeric for yellow , if so , please advise how, thanks , tzipi
just add 10g to the dough
Hello,
do you think is strictly ncessary to rest the triangles in the fridge for 30'?
Also I see you don't elongate the triangles at all and push a little on the base with the small roller pin. Why these?
Hi, I have a question, did you let the laminated dough thawed before shaping or shape them right out the freezer?, and how long does it usually take them to proof out of the freezer? thank you in advance :)
Thaw in the fridge for 3 to 4 hours.
@@Bennysbaked king shit as usual, keep up the good work big man
Can I use 22g pasta madre= 22g fresh yeast? Thank you.
No🙂
9:19 Hi Benny, if i freeze the proportioned dough triangles, do i need to thaw them in the fridge before shaping? Doe sproofing take longer too? Thank you!
Yes throw overnight in the fridge, It will not affect proofing!
Thank you!!!
What is the name of your oven?
May I use cooked beetroot instead of raw beetroot juice?
You rolled the dough evenly, which I can't do the same 😢
Followed your 2 other Croissant Tutorials, btw.. and it's helpful when you explain it very detailed 🙏
You are welcome😃
انا عاوز الرسيبة انا مش بعرف انكلش ممكن حد يبعت الرسيبة او الطريقة
全世界都買得到那種便宜的電子秤還是那是帶去的
Why you cut it before rolling please? 💗
Release tension in the pastry.
Hello! Could you please tell me, why my croissants didn’t rise well during the proofing time, and became kinda hard, but taste is ok.
* in the beginning I noticed that my dough was a little dry and hard, maybe this was the cause of the problem?
6:39 :))))
Can you think of any other way to juice a beet without an expensive juicer? I've been trying to think of a method but not 100% sure. You have any ideas? Note: I'm looking to make red tortillas not croissants.
Cook your beetroot then blend into a paste, and add same amount as juice.
Hello, would you mind saying if the proofing and cook times in the APO for the croissants in this video are what I should use in your other video or were they adjusted for this specific recipe?
No you can you this setting for regular croissants
@@Bennysbaked thanks! Every time I watch your cruffin video I try to convince myself that there's tons of other stuff I would do with a large muffin tin to justify buying one lol
@@coryline You can bake yummy muffins!!
Hi benny, how did you get your dough so extensible? I recently tried a recipe with the same T45 flour and developed to improved mix stage (~8 mins on a stand mixer). However, even during the first lamination the dough was incredibly resistant and refused to roll out. This led to really poor lamination. Should I increase dough hydration?
Was the dough dry?
@@Bennysbaked No, it looked similar to your doughs and was pretty satiny to begin with, however after the first double fold it was a nightmare 😭😭😭. I'm keen to try again next week but just unsure on what to change. I usually find it difficult to roll out the dough as thin and as quickly as you are able to manage as it fights back pretty readily, perhaps it's a technique issue or over development of the gluten? I usually stop when I get an uneven windowpane. Would appreciate any insight 🙏🏼🙏🏼🙏🏼
@@frankiesmash ok try full windowpane, increase mixing time see if that would help!
Can you please take a close picture of your proofing oven ? I'd like to see it.
Thanks ⚘
Its Anova oven, google it.
ماذا وضعت على الوجه قبل الخبز. بيض. أم ماذا
Hi Benny, everytime I struggle to keep the butter from cracking 😢using 82%. What can I do to prevent that? Any hacks or tricks?
Change butter. Try Lurpak unsalted butter, It's very easy to use!
why or how would beet juice kill the yeast?
Just my experience...maybe something to do with the enzyme?
👍👍🙌💗💖💓💃