I made this as my very first laminated dough, and it turned out perfectly! I was so psyched when the layers pulled apart just like in the video. If I had any tips for others, it's that you can always take longer to make this. If you don't have time for the next step, leave the dough in the fridge during one of the many chilling steps.
Mine came out soft both inside and out and so there were no layers to pull apart. 😢😢😢😢 how do I fix this? I love baking so much and it is fue only thing I am interested in life in terms of work. But no matter how I try to make things right, it never comes out perfectly. Something or the other is always missing or not upto the mark and it leaves me feeling dissatisfied, disappointed, dejected, sad and makes me feel like a total loser. Idk why I can't do anything right for once. It is said that with practice, we get better at the thing we are working on. But that is not the same in my case. This frustration is slowly killing me.😢
@@jinnxx2729 Keep trying, make triple sure you're following the directions, and don't be afraid to do something simpler, like a normal brioche loaf. It's also always ok if it doesn't turn out.
@@jinnxx2729 Я думаю, что вы мало внимания обращаете на маленькие нюансы, благодаря которым, изделие получается восхитительным. Я смотрела это видео и если внимательно следовать ему, кроме не вовремя положенной соли 😊, то всё у вас должно получиться. Слоёность теста зависит от правильного количества сливочного масла в начинке и правильной раскатке после.
@@lidianepereiradeavila341 Почему не используется? Конечно, используется. 82.5% жирность. Оставить его при комнатной температуре до нужной консистенции, чтобы можно было его хорошо раскатать и масло будет готово к работе.
Just tried it. Very pleased with the result, very much like in the video, and the taste!!!! Enjoyed it from good bakeries, never thought I'd be able to do it myself... By the way the french name of this delicacy is "brioche feuilletée". This is what Marie-Antoinette supposedly suggested the poor french people should eat if they have no more bread. (She probably never said that really). Next I'll try over versions where you braid it, or make spiral shapes…
@@sombrataghosh284 to 180 C , and just long enough for the oven to reach said temperature... More importantly, if your kitchen is cold like mine in the winter, try to let your formed dough really rise in a warmer place, before baking it. It should have at least tripled volume. It can take several hours actually
Stunning!!! Did somebody seeing this actually tried the method? Did it turn out like the one in the video? That is , no joke, the most appetizing thing I ever saw in my life 🤤🤤
OMG,I love crossiants and I never sucseeded making them until I saw this recipe for a flaky bred.I split dough in half and one I used for bred from a video from above a other half I used for crossients,both turn out a gret👌👌.Thank You so much for the recipe!
This is beautifully made, very impressive! While I have become a much better bread baker over the years, this is not a recipe I’d ever be able to master. It’s not the amount of steps or time, it’s not even the laminating process per se. I’m just not good at rolling dough precisely, and getting a perfect shape is beyond my ability. That skill is required here, and I know I lacking. I’d end up with a blob-like shape, with the butter unevenly distributed throughout the dough as a result. Yours is absolutely perfect, and I’m very impressed.
This is the most delicious bread. It's very addictive. Slightly sweet, melt in your mouth layers. If you're fortunate, you may find an Asian bakery that makes it. Please tell us the name of this delicious bread, so we might find it in a bakery. 🙏
brioche! love it. what we did in the confectionery that I was working in is more or less the same process but a different form factor of the pastry. after the final fold and opening we used to cut the dough into equal stripes (5 cm in width and I think around 12,5 cm in length), then cutting most of the stripe into 3 braids, weaving them together like the maiden's braid and rolling the stripe into itself. bake in individual simple buttered metal molds for 7 mins approximately. the result is a beautiful brioche with an interesting intertwined structure that really adds to the layers. it's also good to sprinkle some sugar syrup (1 part water + 1 part sugar) on top.
that looks beautiful I have a question once you fold it before it's been cooked in the oven for the last time how long can you keep it in the fridge or freezer to use it in the future?
This is actually how you make croissants. The difference is when he cut off the pieces and then combined them together. To make croissants with this recipe, before he started cutting it off, the dough should be a little bit more flat, and then it should be cut into triangle pieces and rolled up.
I started making it without watching the whole video I had no bread this morning so I thought I could put in an hour and a half. But then it was too late to realize this takes almost two days??!! So I continued will see how it turns out tomorrow! 🤷🏼♀️🤷🏼♀️
Sooooo sooooo gut! Vielen herzlichen Dank für dieses tolle Rezept samt Anleitung. Ich habe es gemäß der Anleitung nachgemacht (okay, nicht 100%... Bei mir durfte die Maschine kneten) und das Ergebnis ist wirklich extrem gut geworden. Bei mir passte alles: Optik, Geschmack und Backzeit. Die Konsistenz ist wirklich grandios! Einfrieren klappt übrigens auch prima. Ich habe mir 2cm Stücke eingefroren und backe diese ganz kurz auf, nachdem sie aufgetaut sind. Noch ein Tipp: etwas Vanille(pudding)-Creme mit einrollen - einfach nur lecker!
To leave it over night how many hours does that really mean? It’s morning were I live and so if I put it in the fridge it’ll be aprx 24 hours. Do the hours in the refrigerator matter?
Fiquei impressionada com a qualidade do pão, porém é um desgarte enorme por apenas um pequeno pão 😅. N sei se eu faria, pois demoro o dia inteiro investindo nesse pão e depois de pronto acabará em segundos! 😅
Wow, that is some serious time invested in preparing the dough. Looks delicious though
So you can pre burn the calories before you devour it! 😂
@@missdollarless98cents You'll need to prepare 20 breads to burn off that one portion lol
Pensei o mesmo😂😂😂😂😂😂😂@@missdollarless98cents
정성이 엄청 들어가네요.. 알고리즘에 떠서 어쩌다 봤는데 바로 구독했습니다.
제빵 정말 쉽지않구나.... 대단합니다
이래서 빵은 사먹어야 하는거군요…. 도대체 얼마나 걸린건가요😅
😂😂صحيح عنا بسوريه مثل يقول مشترات العبد ولاتربايتو بمعنى انك تشتري الحاجه جاهزه ولاتتعب بعملها
@@noursh422بس حلو الشعور لما تكون انت اللي مسويه
@@Nabi20428it’s a very messy process though, and very slow
I made this as my very first laminated dough, and it turned out perfectly! I was so psyched when the layers pulled apart just like in the video.
If I had any tips for others, it's that you can always take longer to make this. If you don't have time for the next step, leave the dough in the fridge during one of the many chilling steps.
Mine came out soft both inside and out and so there were no layers to pull apart. 😢😢😢😢 how do I fix this? I love baking so much and it is fue only thing I am interested in life in terms of work. But no matter how I try to make things right, it never comes out perfectly. Something or the other is always missing or not upto the mark and it leaves me feeling dissatisfied, disappointed, dejected, sad and makes me feel like a total loser. Idk why I can't do anything right for once. It is said that with practice, we get better at the thing we are working on. But that is not the same in my case. This frustration is slowly killing me.😢
@@jinnxx2729 Keep trying, make triple sure you're following the directions, and don't be afraid to do something simpler, like a normal brioche loaf. It's also always ok if it doesn't turn out.
@@jinnxx2729 Я думаю, что вы мало внимания обращаете на маленькие нюансы, благодаря которым, изделие получается восхитительным. Я смотрела это видео и если внимательно следовать ему, кроме не вовремя положенной соли 😊, то всё у вас должно получиться. Слоёность теста зависит от правильного количества сливочного масла в начинке и правильной раскатке после.
A manteiga e manteiga de de tablete não e de fazer massa folhada, pode me dizer qual tipo de manteiga?
@@lidianepereiradeavila341 Почему не используется? Конечно, используется. 82.5% жирность. Оставить его при комнатной температуре до нужной консистенции, чтобы можно было его хорошо раскатать и масло будет готово к работе.
어제저녁에 반죽하고 지금 막 만들었어요~ 모양은 실패했지만 맛은 정말 맛있습니다~꼬숩고 부들부들해요! 사먹는빵 같아요~ 생각날때마다 만들어야겠어요 레시피 감사합니다^^
Is the temperature of baking is different from another country like my mom said that it's not possible that I need to bake it for 25 27c
@@gojosatoru1895발효가 25도에요
네.온도가 다릅니다
Just tried it. Very pleased with the result, very much like in the video, and the taste!!!! Enjoyed it from good bakeries, never thought I'd be able to do it myself...
By the way the french name of this delicacy is "brioche feuilletée". This is what Marie-Antoinette supposedly suggested the poor french people should eat if they have no more bread. (She probably never said that really).
Next I'll try over versions where you braid it, or make spiral shapes…
ഓഖൂയ് 😊ui👍🏻☹️☹️☹️😮
Thank you comment for your service
can you please tell me to what temperature the oven must be preheated and for how long please it wud help a lot
@@sombrataghosh284 to 180 C , and just long enough for the oven to reach said temperature... More importantly, if your kitchen is cold like mine in the winter, try to let your formed dough really rise in a warmer place, before baking it. It should have at least tripled volume. It can take several hours actually
Doesn’t matter how delicious is this bread even buy look at how she made I lost my interest. Sorry not for me!!!
와… 빵 하나를 만드는데 이런 정성이 들어가다니… 감동스럽네요!🥹
그래!!! 결심 했어!! 빵은 무조건 사먹는거로!
파는 빵은 버터가 아닌 쇼트닝이 들어간다는거
만들어먹는 빵은 진짜 좀 달라요
我試做了不少家的土司，目前覺得他的配方和做法是最好吃的，雖然較費功夫時間，但值得的，謝謝這位韓國老師的教授
O! What a super butter bread. I just wanted to look at it. The colour of the bread is awesome. Looks so beautiful. Love it. Tks for sharing.
До чего у Вас Вкусный хлеб! Стоит чему у Вас учиться! 👍How delicious your bread is! It's worth learning from you!👍
bot?
This bread made with care and time! This is definitely delicious❤
how you doing lil mama you fine as hell
시간과 노력이 많이 필요한빵! 맛있겠네요.
와 정말 맛있을듯^^ 사먹어야지~
Wow!! That looks incredible!! Great work.
Looks so délicious so soft !!
Fully watched and support you!
Thanks for sharing délicious récipes! Have a good day 🤗
Great recipe
너무 맛있어보이고.. 이런 비주얼이 나올수있다는게 놀랍지만 한개의 식빵에 들어가는 시간과 노력 마지막으로 버터의 양에 놀라고 갑니다😢 맛있는건 다 이유가 있다
세상에 비쥬얼 무슨일이죠ㅠㅠㅠ 시간되면 직접 꼭 만들어보고 싶은 빵
따라하면 누구든 만들 수 있어요^^
몇 일전에 만들어봤어요….! 집에 식빵틀이 긴게 없고 고양이식빵틀이 있어서 반으로 나눠서 넣고 만들었는데 대 성공…..! 집에서 만드니 버터도 좋은거 쓰니까 맛도리더라구요😭 너무 쉬우니까 꼭 다들 만들어보셔요ㅠㅠ❤ 전 지금 또 만들고 있어요😂 식빵틀도 샀다는 ㅎㅎ
برافوا عليك
좋은 레시피 감사합니다. 개인적으로는 냉먹이는 시간이 30분으로 모자라네요. 냉동실에 30분 해도 되겠더라구요. 안그러면 피부가 찢어져서 모양이 안나오게 되는 개인적 경험이었습니다. 그리고 다시 한번 좋은 레시피 주셔서 감사합니다!
만들기 어렵고 손이 많이 가긴 하지만 너무 맛있어서 또 만들고 싶어요!
종이호일에 버터 펴기가 생각보다 어려웠지만 흉내는 잘 내서 완성했습니다! 다들 맛있다고 하네요😊
좋은 레시피 감사합니다❤
Для лёгкой раскатки сливочного масла, нужно угадать его правильную температуру.
와........식빵안좋아하는데..........들어올수밖에없는 비쥬얼이예요 왕왕 맛있겠당 ㅠㅠ
어머 너무 복집해요 .. 언제 만드나요
주말에 뭐 할지 생각중이었는데 이거 만들면 되겠네요😊❤
만들다보면 시간 금방 갑니다ㅎ
식탁선생님 덕분에 저 식빵 안사먹잖아요❤ 이것도 또 따라해봐야게땀😍❤️
화이팅!
페이스트리 식빵이 이렇게 정성이 많이 들어가는건 줄 몰랐내요 ㅋㅋ
Stunning!!! Did somebody seeing this actually tried the method? Did it turn out like the one in the video? That is , no joke, the most appetizing thing I ever saw in my life 🤤🤤
This looks so good! I want to try it but I swear I don’t have the patience to make bread for 2 days lol.
I am in the process right now of making one 😊 but my dough looks thinner, I’ll will see the result in few hours
So, how did it go? Your bread?@@chloeherrmann5204
Ох, этот хруст хлеба, потрясающе! А какой красивый!)❤
Нужно потрудиться, чтобы получить такой необыкновенный результат!
Очень красивый и уверена такой-же ВКУСНЫЙ!
СПАСИБО.
OMG,I love crossiants and I never sucseeded making them until I saw this recipe for a flaky bred.I split dough in half and one I used for bred from a video from above a other half I used for crossients,both turn out a gret👌👌.Thank You so much for the recipe!
Не захочешь такого хлеба, чтоб так с ним возиться из-за одной булки. На мою семью в 11 человек, это каждому достанется разве что попробовать.
Это одна порция а вы замесите 5. И это сдобная булка больше к чаю, к кофе,молоку. Компота. Да с чем угодно.
Wow looks so delicious and nice recipe 👌👌😋😋❤️❤️
크리스마스 이브날 만들어야징 고맙습니다
와우 작품 이네요 작품이 커서 넘좋아요 호호
너무 맛있어보이네요..
풍미가 여기까지 느껴지는 듯한 착각.
꼭 만들어보고 싶지만 오븐이 없어서
눈으로만 만족해야 할 듯하네요..
아..먹고 싶다..ㅋ
I tried this, it came out so good. My whole family loves it. The only side effect of this is, I am the only bread maker in the family now😊Thank you❤
This looks insanely delicious 😋
This is beautifully made, very impressive! While I have become a much better bread baker over the years, this is not a recipe I’d ever be able to master. It’s not the amount of steps or time, it’s not even the laminating process per se. I’m just not good at rolling dough precisely, and getting a perfect shape is beyond my ability. That skill is required here, and I know I lacking. I’d end up with a blob-like shape, with the butter unevenly distributed throughout the dough as a result. Yours is absolutely perfect, and I’m very impressed.
🍞
ㅇ우유 145, 녹인 버터 30, 계란 15, 설탕 33, 이스트 4, 소금5g 넣고 섞기
ㅇ강력분 280g 넣고 섞어 반죽하기
ㅇ냉장고 30분 숙성후 꺼내서 7분 반죽후 네모 모양으로 약간 밀어 랩에 싸서 하룻밤 숙성하기
ㅇ버터 125g 슬라이스해서 종이호일에 감싸기
ㅇ평평하게 펴서 냉장고에 넣기 (16x20)
ㅇ하루밤 숙성한 반죽꺼내 밀가루 뿌린후 밀대로 밀기 (버터 크기의 2배)
ㅇ가운데 버터 올리고 접기
ㅇ밀대로 길게 밀기 (최대한 일정하게)
ㅇ한쪽면 2/3, 나머지면 반 접은 후, 다시 반 접기
ㅇ랩에 싸서 냉장고 30분
ㅇ이 짓을 1번 더하기
ㅇ이짓을 마지막 1번 더 하는데 크기는 22x17
ㅇ랩으로 덮어서 냉장고 10분
ㅇ꺼내서 가장자리 다듬어 직사각형으로 자르고, 8등분으로 자르기
ㅇ결이 위로 향하게 합체 해준뒤 살짝 눌러 붙이기
ㅇ밀대로 살살 밀기 (결 살려야 함)
ㅇ뒤집어서 돌려가며 말기
ㅇ끝부분은 살살 눌러 마무리로 말기
ㅇ식빵틀에 넣고 꺼진 오븐에 뜨거운물 넣고 4-5시간 발효
ㅇ반죽표면에 우유 묻히기
ㅇ예열한 오븐 190도에 23분 (뚜껑 연채로)
ㅇ호일뚜껑으로 닫은채로 190도 7분
ㅇ틀에서 바로 꺼내기
이짓을 ~ 이 너무 키포인트...
@ ㅋㅋㅋㅋㅋㅋ 앗!
天呀這麵包簡直是藝術品😍金黃色的酥脆外皮太美了!!
En tant que française quelle joie de voir un coréen faire une aussi belle brioche ❤❤❤❤
Oui, la Corée est clairement une terre d'accueil pour la gourmandise.
와우 영화구경 한 기분이예요 작가님 작품 넘 멋지고 맛있을거 같아요 레시피 공유 감사합니다. 저는 반드시 사먹어야겠지만요.
This is the most delicious bread. It's very addictive. Slightly sweet, melt in your mouth layers. If you're fortunate, you may find an Asian bakery that makes it. Please tell us the name of this delicious bread, so we might find it in a bakery. 🙏
I did this once making cinnamon rolls. Incredible. But never again. Took all day.
What a peaceful video, i love the ambience ❤ great recipe too, good work❤❤❤❤❤
너무 잘 설명해 주셔서 우리 네살아이도 잘할수 있을거같아요
이거 집에서 만들어봤는데 엄청 번거롭더라구요 근데 맛나게 먹었어요 레시피 공유 감사합니다
Wow, that looks fantastic and soooo yummy! Thanks so much for sharing! 😊🎉❤❤❤
brioche! love it. what we did in the confectionery that I was working in is more or less the same process but a different form factor of the pastry.
after the final fold and opening we used to cut the dough into equal stripes (5 cm in width and I think around 12,5 cm in length), then cutting most of the stripe into 3 braids, weaving them together like the maiden's braid and rolling the stripe into itself. bake in individual simple buttered metal molds for 7 mins approximately. the result is a beautiful brioche with an interesting intertwined structure that really adds to the layers. it's also good to sprinkle some sugar syrup (1 part water + 1 part sugar) on top.
Where I lived in France I never saw this flaky brioche, it's an interesting mix between brioche and croissant, I have to give it a go...
Made this. Elated with the result. Beautiful beautiful bread. Thank you for showing me how!👏👏👍👍👍💕💕💕
Потрясающе!!!! Спасибо за чудесное путешествие! Обязательно будем печь такой хлеб. Успехов!
Made this today and it came out perfectly, thanks!
썸넬 보자마자 클릭함.
비주얼 미쳤군요.
꼭 해보겠어요!
I almost shed a tear watching you destroy the marvel that you just made. You deserve an oscar.
이건 사먹어야겠다 ㅋㅋ
I realized if i want to eat it, i hv to wait from dawn till dusk. But kudos to ur patience
This looks utterly amazing and I bet it tastes out of this world, but....by the time I'd faffed around making it, I would've died of starvation 😂😂😂
I think you mean *butterly* amazing 😄
It literally looks like a Croissant Loaf
I can only eat this, doing all these steps is way beyond me😂😂😂
Es un lujo de pan !!! Me quedaré con las ganas de probar este pan crujiente y hojaldrado. Soy incapaz de hacerlo. Mi paciencia no es buena❤
Fait entre hier soir et aujourd'hui, assez simple par contre le temps de levage est curieux,
제빵 배울땐 여긴 어디.. 왜 이렇게 하는거지.. 페이스츄리 복잡했는데 영상을 봐도 이해가 갑니다 ㅋ
손반죽은 노노.. 기계반죽으로 만들어볼께요~~ 다른분껀 버터가 너무 많이 들어가서 이걸로 해봐야겠어요 ~
미쳤다...❤ 꼭 조만간 해봐야지...
That looks amazing. What are the dimensions of the breadform thingy you are putting in the oven?
노력과 시간 정성 듬뿍 식빵~~~
굿굿입니다~^^😊
ماشاءالله تبارك الله الرحمان، هذا ليس بعمل فقط فهو فن أكثر من ذلك، انا شخصيا استمتعت برؤية هذا الفيديو جزاك الله عنا خيرا وبارك الله فيك 🙏🙏❤️
Супер!!! Восторг от рецепта!!! Спасибо!!! Неприменно приготовлю.👍👍👍👍👍❤❤
Тебе сутки жизни некуда девать?)
that looks beautiful I have a question once you fold it before it's been cooked in the oven for the last time how long can you keep it in the fridge or freezer to use it in the future?
This is actually how you make croissants. The difference is when he cut off the pieces and then combined them together.
To make croissants with this recipe, before he started cutting it off, the dough should be a little bit more flat, and then it should be cut into triangle pieces and rolled up.
I don't know if it ia the bread flour or your skills, but the dough was super neatly shaped. I never got the layers to not slide off of each other.
I started making it without watching the whole video I had no bread this morning so I thought I could put in an hour and a half. But then it was too late to realize this takes almost two days??!! So I continued will see how it turns out tomorrow! 🤷🏼♀️🤷🏼♀️
일반 식빵보다 이 식빵이 훨씬 더 맛있어 보입니다~😋🤤
냠냠냠 고소함이 화면을 뚫고 나와요 ㅎㅎ꼭 해볼께요
바삭촉촉할것 같아요😍 항상 레시피 공유해주셔서 너무 감사합니다🧡
Looking like a wow ❤
영상보고 감탄중입니다
너무감사해요
This puff pastry butter bread looks incredibly flaky and delicious! Can't wait to try it! 🥐✨
따라 만들다가 몸져누움
ㅋㅋㅋㅋㅋㅋㅋ😂😂😂😂
ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ😂😂😂
ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ🤣🤣🤣🤣🤣🤣
ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ😂
ㅋㅋ ㅋㅋ
Wow. Hours of making. And 10mins of eating😂. Looks awesome
Très belle revisite de la recette du croissant 🎉 🇫🇷🇰🇷
Splendida ricetta.... anche se richiede una lunga lavorazione,il risultato vale la fatica.
Complimenti 👏🏼👏🏼👏🏼👏🏼💯
아니 대체 뭐가 쉽다는거야
ㅎㅎㅎ
정말 대단하십니다
도대체 어떻게 아셨습니까?
감사합니다^^
다 좋은데 식빵하나 먹으려고 2일을 고생하는거 너무한거 아니오~~~
만족감이 다르기도 하고 2일동안 냅두는시간이 대부분인거라 실제로 만드는데 별로 힘든것도 아님
@@moguliswoong8663빨리 먹고 싶어서 고생..
발효기에넣는방법은없나요!
Это точно!
ㅠ
Chleb wykonany z taką dbałością, zasługuję za pochwałę :) wygląda przepysznie ! aż chce się spróbować :)
빵은 사먹는게 좋겠구나 생각합니다...
저두요 ㅎㅎ
Sooooo sooooo gut! Vielen herzlichen Dank für dieses tolle Rezept samt Anleitung.
Ich habe es gemäß der Anleitung nachgemacht (okay, nicht 100%... Bei mir durfte die Maschine kneten) und das Ergebnis ist wirklich extrem gut geworden. Bei mir passte alles: Optik, Geschmack und Backzeit. Die Konsistenz ist wirklich grandios!
Einfrieren klappt übrigens auch prima. Ich habe mir 2cm Stücke eingefroren und backe diese ganz kurz auf, nachdem sie aufgetaut sind. Noch ein Tipp: etwas Vanille(pudding)-Creme mit einrollen - einfach nur lecker!
Thanks)❤😘👌
Ain’t nobody got the patience for that shit
so you just taught us all how to make a croissant, well done
보는것만 해야겠네요 그냥 사먹어야지😅
Looks soooooooo good ❤
I love it! But it's time consuming to make, I'll just buy it.
It looks absolutely delicious and amazing. Well done 👍
이거보고 바로 빵집가서 사먹었습니다
조용한 유튜브 찾고있었는데 바로 떠서 구독.. 언젠가 내 집 마련하면 이 영상보고 따라서 빵 만들고 싶어요ㅎㅎ영상 감사합니다❤
Ottima ricetta, deve essere buonissimo.
Grazie ❤️✨
as a french, i'm impressed
To leave it over night how many hours does that really mean? It’s morning were I live and so if I put it in the fridge it’ll be aprx 24 hours. Do the hours in the refrigerator matter?
So Tasty
Fiquei impressionada com a qualidade do pão, porém é um desgarte enorme por apenas um pequeno pão 😅. N sei se eu faria, pois demoro o dia inteiro investindo nesse pão e depois de pronto acabará em segundos! 😅