wow.i am impressed..can i use oil/clarified butter in dough instead of butter in dough as i live in a very hot country its difficult to handle the dough, also i have observe oil add crisp in final product. if yes, do i have to use same amount of oil/clarified butter as butter
Sprinkle it with cinnamon sugar and back it. You can also pit all of the scraps together roll it out spread cream cheese or creme fraise on it top it with strawberries or a pear or jam
I have tried so many UA-cam puff pastry recipes and failed over and over. I follow your puff pastry recipe and succeeded on the first try. Thank you so much for posting it! Subscribed!☺
Hi Michael, I made this beautiful puff pastry yesterday, I’ve NEVER made puff pastry from scratch before and made it while watching your tutorial. The taste was incredible. I was very proud of myself!…. I just wanted to ask you or any of your followers, I had quite a large ‘void’ in part of the pastry, could you tell me what did I do wrong please? Just for the next time so I don’t do it again! Thank you for a beautiful recipe xxxxxxx
I made these quite a few times and it always turns out awesome....I started learning how to bake during these lockdowns ...and my family enjoyed it a lot..❤️❤️ thank you...😀❤️ I usually use the puff pastry sheets for egg puffs and chicken puffs.....I swear they are yum yum!!!😀😀😀
Mr Lim's video tutorials are an absolute pleasure to watch & l am learning heaps. His calm, meticulous precision and attention to detail to any task, is by far the best l have seen on UA-cam. This guy is The Master and Champion Of All Kitchens! Keep up the good effort Mr Lim, your videos are very much appreciated. An avid subscriber from Melbourne Australia. 👏🏼👍🤗
Thank you once again Sir. Now I really need to know why more layers will fail. My thought is due to the pastry/dough is so thin and butter is pretty much incorporated into it so well it will rise but you will not get the layers. Now I would love to see is t happens if after the 162 layers you roll it out to the size of the first roll out and place another layer of butter on top and roll it out to 162 more layers. that would make it 324 layers. How would it turn out. just a thought sir. Love what you do and show us.
I opened a bakery with little to no baking skills and I quickly realized the amount of patience needed to produce these type of results. I'm learning daily and appreciate this video so much.
The first puff pastry video I watched, the woman whacked the chilled dough with the rolling pin. The noise was so loud, I thought I'd never do it because my neighbors would complain. Seeing Chef Lim gently press the rolling pin into the dough made me think maybe I CAN do this! Thanks, Chef!
Ispanaklı börek tarifi - el açması I Turkish pastry filled with spinach Produced by Anatolia Kitchen UA-cam Channel ua-cam.com/video/ntGMUk_E6kI/v-deo.html
Dear Mr. Lim, it's a shame that the measurements to which dough and butter block are rolled were not provided in the video...surprising? As always your skills shame the rest of us:)
Hi Michael. I tried so many recipes , but I think I'm going And up using only your recipes , looks incredible .Thank You , for all details , you are an excellent teacher. Thank you and God Bless you.
Which is makes you very different with others is your “honesty” Michael, I rarely could find someone like you in many cooking channels on UA-cam! Thank you so much for all your great videos and your honesty🌹🙏🏻❤️
I loved your approach to doing this. I had some problems with the dough being too dry but I added a few tbsps of water and it turned out alright. They are in the frig now awaiting the infusion. Thanks for the helpful video.
Although i needed to mute it cause i can't stand asmr videos, it s a very nice video. May i ask anybody who understands...why do we multiply x3 ? What was the action which make us multiply 3 each time?
250g unsalted butter Refrigerate for 1 hour 500g all purpose flour 30g sugar 8g salt 100g unsalted butter cold 240ml water cold Mix Make a rectangular dough Refrigerate 1 hour
Thank you Michael for this wonderful tutorial. Tried so many puff pastry methods. Can't wait to try yours. Which of the 2 layers would I use for cream horns pls? Thank you very much..
I am in awe. Mr. Lim, you have shown that puff pastry making is a skill, an art and a mathematical precision. Whether I can do this just as well I don’t know yet, but it was a pleasure watching you teach with such organised and methodical way, without uttering a word. I have a question if you can clarify please: What did you brush the puffs with before baking? Thank you.
It would be most helpful if you had given the measurements for butter block and dough so that we know the thickness of these two elements which is critical. Seems a bit dubious when important information like this has been left out!
When puff pastry is rolled and folded, layers of butter and dough are formed. These layers will separate and puff up when baked, giving the finished product its distinctive flaky texture. The pastry will be more flaky as you add additional layers to it. Although six roll and fold cycles is a decent starting point, the recipe may call for more or fewer. The final number of roll and fold cycles will depend on the flakiness and texture of the pastry that is desired.
Hello Michael thank you for sharing.. never tempted making this so noting down your technique! Great 👍🏻 vid too and till than, take care and keep safe 😷🥰👍🏻
I have tried puff pastry recipes and methods from four other professional bakers, but nothing works as well as this recipe. He is so effortless and precise about treating dough if you want a good outcome. Thank you so much for this demonstration. I hope to try some of your other recipes, like the Lemon sponge cake.
Can this be accomplished without the bread maker? If yes how long do we have to knead the dough? Anyone tried doing this without machine? Kindly advise pls. Thanks.
Does it matter which way u rotate the dough between each turn? I can't find a recipe that explains this part, so maybe I am overthinking this part. Help. I am going to give this a try.
Gorgeous video.
The method is perfect because it is so clear and so easy to understand.
thank you so much
Wow.your skills are out of this world. Really appreciate, haven't seen such puff pastry. Love your unique display of art of baking. Kudos to you Chef
Давно искала слоёное тесто с сахаром . Спасибо за рецепт.
wow.i am impressed..can i use oil/clarified butter in dough instead of butter in dough as i live in a very hot country its difficult to handle the dough, also i have observe oil add crisp in final product. if yes, do i have to use same amount of oil/clarified butter as butter
Looks really good. I will try.
MASTERPIECE!!!!
I tried some UA-cam videos. Everything failed. Finally I watched your video and was successful. Dear Chef, Thank you very much.
Wow good
Hola xfavor traducción en español gracias Dios te bendiga soy Venezolana
Adakah terjemahannya dalam bahasa Indonesia? TerimaKasih Mas Michael..
Hello Indonesian 🇮🇩
👌👌👌👌👌
This guy is clean & meticulous. He takes pride in his work. Most beautiful puff pastry sheets i have ever seen.
Me too! He's absolutely amazing and fantastic to watch! Remember his name: Michael Lim
8
@@leorabach1396 Absolutely!
@@leorabach1396
سدد
I concur
What do you do with the leftover cut scraps of dough?
Yes the same?. Reply
Sprinkle it with cinnamon sugar and back it. You can also pit all of the scraps together roll it out spread cream cheese or creme fraise on it top it with strawberries or a pear or jam
I’d eat it raw. No doubt.
I have tried so many UA-cam puff pastry recipes and failed over and over. I follow your puff pastry recipe and succeeded on the first try. Thank you so much for posting it! Subscribed!☺
This is the best Puff Pastry ever, Mr. Lim! You are a great teacher.
Hi Michael, I made this beautiful puff pastry yesterday, I’ve NEVER made puff pastry from scratch before and made it while watching your tutorial. The taste was incredible. I was very proud of myself!…. I just wanted to ask you or any of your followers, I had quite a large ‘void’ in part of the pastry, could you tell me what did I do wrong please? Just for the next time so I don’t do it again! Thank you for a beautiful recipe xxxxxxx
I tried the recipe, and it turned like what I expected, crispy with beautiful layers. Thank you for the recipes.
Salve, prima di cuocere cosa ha spalmati l'acqua?
I tried it too and it turned out exactly like what I expected!
Michael is the best 😊
I made these quite a few times and it always turns out awesome....I started learning how to bake during these lockdowns ...and my family enjoyed it a lot..❤️❤️ thank you...😀❤️ I usually use the puff pastry sheets for egg puffs and chicken puffs.....I swear they are yum yum!!!😀😀😀
Magical hands!!! Thanks, chef Michael, for this wonderful video! You make it look really simple and easy! 🙏🏻❤️🌸🌸🌸
Your viewers positive remarks are your great strength 🥰🥰🇵🇰🇵🇰
This has got to be the absolute best puff pastry video in the whole of UA-cam
Thank you Michael🥰
I needed this 😭 your video is so clear!! Will have to steal those shaping techniques
perfect bravooo👏👏👏 this one is more easy they look so ymmmmy..thanks you chef lim
A very good art work, cautiously and patiently, how wonderful😍
🎉🎉🎉❤❤❤❤❤much love from Cameroon West Africa..This guy is my type ..so pure ,devoted n full of patience
As always, ML has great technique n the end results is the best
Mr Lim's video tutorials are an absolute pleasure to watch & l am learning heaps. His calm, meticulous precision and attention to detail to any task, is by far the best l have seen on UA-cam. This guy is The Master and Champion Of All Kitchens! Keep up the good effort Mr Lim, your videos are very much appreciated.
An avid subscriber from Melbourne Australia.
👏🏼👍🤗
Many thanks! You are too kind.
What do you do with the left over cuts dough?
Thank you once again Sir.
Now I really need to know why more layers will fail.
My thought is due to the pastry/dough is so thin and butter is pretty much incorporated into it so well it will rise but you will not get the layers.
Now I would love to see is t happens if after the 162 layers you roll it out to the size of the first roll out and place another layer of butter on top and roll it out to 162 more layers.
that would make it 324 layers. How would it turn out.
just a thought sir. Love what you do and show us.
This illustration is beyond inspirational & worth getting on board🎉
Thankyou Mr.Lim. I made it and it came out well.
Am I the only one who comes here to just watch without ever baking? ..lol
I dont usually say WAW for a pastry video... but this pastry video took my breath away!! cant wait to try it. He is so methodical!!
I opened a bakery with little to no baking skills and I quickly realized the amount of patience needed to produce these type of results. I'm learning daily and appreciate this video so much.
I love pastry makung an roll an fold my pastries 6 tines great layers
@@Rayis4444 ?????????????????????????
All the best.
@@Rayis4444??????????????????????????????
putmeon.. this is a great initiative.. as I did the same.. and gradually succeeded... in baking ideas...
Always amazing recipes from Michael
Absolutely matheticlous.... So saving...his Recipe and METHOD👏👏👌❤
Yummy always creative god give you health and wellness
Thanks for the best chef in the world
Thanks for all recipes 😍❤️👍
I love your all recipes....chef thank you very much and keep doing more recipes chef....
Thank you chef Mike..i keep all your recipes good job.
Step by step & scientificlly prepared puff. This is the best video on you tube. Thanks 👍
Agreed… clean & easy to understand… thanks chef…😍
thank u for sharing this video ,it s simply perfect
Very nice recipe, I love your style of video 😊 keep up with the good work 👏🙂 you are an inspiration for me 💜
What do you do with the leftovers that you cut off?
Excellent and perfect baking 👍🌹👏🏻👏🏻
That puff pastry is beautiful I'll try it, Thank you very much for sharing Chef.
The first puff pastry video I watched, the woman whacked the chilled dough with the rolling pin. The noise was so loud, I thought I'd never do it because my neighbors would complain. Seeing Chef Lim gently press the rolling pin into the dough made me think maybe I CAN do this! Thanks, Chef!
I watched that video and thought the same thing. Claire can do what she wants, but this just makes more sense.
Nice layers the result is really amazing 👏👏👏👏👏👏👏👏 Thank youuuuu Mr. Lim🙏🙏🙏🙏🙏🙏
Thanks Michael...just wow🌹
Luv Puff Pastry 💁♀️👌🏻thank you for sharing,Mr Lim
Ispanaklı börek tarifi - el açması I Turkish pastry filled with spinach
Produced by Anatolia Kitchen UA-cam Channel
ua-cam.com/video/ntGMUk_E6kI/v-deo.html
Good job, Michael. I alway love your work. Thank u.👍👍👍
This is like 02.30 in the morning and I am hooked! Very nice with no disturbing music or talking. Thank you very much!
I made it ! You are my inspiration 🍞🥖🥨🥯🧀🧇🥮🍮.....🤟
Dear Mr. Lim, it's a shame that the measurements to which dough and butter block are rolled were not provided in the video...surprising? As always your skills shame the rest of us:)
Bruh check the description box
Hi Michael. I tried so many recipes , but I think I'm going
And up using only your recipes , looks incredible .Thank
You , for all details , you are an excellent teacher.
Thank you and God Bless you.
Skill marvelously reflected with perfection
Hats off
Gorgeous layers. So crispy and flaky
This truly is a work of art.
Which is makes you very different with others is your “honesty” Michael,
I rarely could find someone like you in many cooking channels on UA-cam! Thank you so much for all your great videos and your honesty🌹🙏🏻❤️
Thank you so much.
I was waiting for this from you❤️
At 9:36 shouldn’t it be 64 layers? 4 instances of 3 folds. (4)^3 = 64 layers.
Just wondering can I use this method to make croissant ?
Chief🙌👍
Wooow😍😍😍😋
Thank you so much🙏
Thanks for the recipe I've made it and it was simple and nice from the first time ♥️
اي نوع زبدة استعملتي
Wow. The layers are beautiful. Need a lot of time and patience
For lamination you used Dry butter or regular Unsalted butter
I use regular butter, but you can use dry butter if you wish.
I loved your approach to doing this. I had some problems with the dough being too dry but I added a few tbsps of water and it turned out alright. They are in the frig now awaiting the infusion. Thanks for the helpful video.
I was searching on youtube for a way to utilize several exessive bars of butter, and I find this guy. Super easy and super clear of every step.
I agree, this is the best puff pastry demonstration I've seen!
Hi chef. Can i make extra layer, so 162 x 3 = 486 layers. Is it possible?
Ну надо же как аккуратно,бережно,с любовью к своему искусству относится.👏
You are Absolutely Incredible Chef! THANKS for sharing 👍
Although i needed to mute it cause i can't stand asmr videos, it s a very nice video.
May i ask anybody who understands...why do we multiply x3 ? What was the action which make us multiply 3 each time?
250g unsalted butter
Refrigerate for 1 hour
500g all purpose flour
30g sugar
8g salt
100g unsalted butter cold
240ml water cold
Mix
Make a rectangular dough
Refrigerate 1 hour
Thank you Michael for this wonderful tutorial. Tried so many puff pastry methods. Can't wait to try yours. Which of the 2 layers would I use for cream horns pls? Thank you very much..
Thank you so much for sharing this recipe Chef Michael Lim .
Thanks four sharing very interesting thesse rich dessert and greeting et good day four you 🌸✨💫🌸✨💫
Thank you for posting it Michael Lim,i love the way you work very tidy and clean.
Πολύ κουραστικό κ βαρετό βιντεο
Making dough is a true art
Получилось ОТЛИЧНОЕ слоёное тесто, как раз для торта. Спасибо! Вы все так аккуратно и старательно делаете, смотреть одно удовольствие. 👍❤
im too the big fan of sir lim...no doubt he deserves the praise in his every movemt in his work...i have no words to praise..him well
I am in awe. Mr. Lim, you have shown that puff pastry making is a skill, an art and a mathematical precision. Whether I can do this just as well I don’t know yet, but it was a pleasure watching you teach with such organised and methodical way, without uttering a word.
I have a question if you can clarify please:
What did you brush the puffs with before baking?
Thank you.
I brushed it with egg wash. Good luck and happy baking.
Hi, I want to tank you , I made this ,it's perfect🙏
I was waiting for your this recipe . Thank you .👍
Love your work Chef Michael...👏👏👌👌❤
thnx
Michael, make Japanese cake ❣️ Thank you ❣️
There are several videos on the Japanese Cheesecake.
If you look back about 2 years ago on his videos list page you will find them.
Здравствуй !А МОЖНО ПИСАТЬ НА РУССКОМ ЯЗЫКЕ .У ТЕБЯ ПОЯВИТСЯ ЕЩЁ БОЛЬШЕ КОММЕНТАРИЙ.СПАСИБО.ТЫ УМНИЦА.😋
Why mine does not puff up? Can u help me please thank you
Mungkin mentega nya meleleh dan menyerap ke dlm adonan.
Thank you Sir for sharing the detailed recipe.
As usuall Beautiful work
Thank you🌺
It would be most helpful if you had given the measurements for butter block and dough so that we know the thickness of these two elements which is critical. Seems a bit dubious when important information like this has been left out!
Thanks for the advise, will certainly do a better video next time.
What s the purpose doing all this roll an fild
Is 6 rold an fild enough ?????????
When puff pastry is rolled and folded, layers of butter and dough are formed. These layers will separate and puff up when baked, giving the finished product its distinctive flaky texture. The pastry will be more flaky as you add additional layers to it. Although six roll and fold cycles is a decent starting point, the recipe may call for more or fewer. The final number of roll and fold cycles will depend on the flakiness and texture of the pastry that is desired.
@@michaellim ok boss but who has the time to do all that
Thanks love it
Hello Michael thank you for sharing.. never tempted making this so noting down your technique! Great 👍🏻 vid too and till than, take care and keep safe 😷🥰👍🏻
I have tried puff pastry recipes and methods from four other professional bakers, but nothing works as well as this recipe. He is so effortless and precise about treating dough if you want a good outcome. Thank you so much for this demonstration. I hope to try some of your other recipes, like the Lemon sponge cake.
Can this be accomplished without the bread maker? If yes how long do we have to knead the dough? Anyone tried doing this without machine? Kindly advise pls. Thanks.
I would love to know too, since I dont have a machine.
Okay he meticulous layering is so evident while doing the crunch tests. Simply amazing!
Thank you for your recipe puff pastry .... This is the best puff pastry amazing absolulty I did make it ❤️
such a beautiful work - done slowly but wonderfully - my question Michael does this dough can be use for croissants and chocolatines???thank you
Does it matter which way u rotate the dough between each turn? I can't find a recipe that explains this part, so maybe I am overthinking this part. Help. I am going to give this a try.