How to make the perfect croissant

recipe:
Dough formula: 210 grams of medium-gluten flour, 90 grams of high-gluten flour, 5.6 grams of salt, 30 grams of sugar, 4.5 grams of high-sugar resistant dry yeast, 78 grams of water, 75 grams of milk, 15 grams of butter, fresh yeast, fresh yeast can also be used If you use 4.5✖️2.5
In Beijing, because of the dry climate, my place is very dry, and my flour is also very absorbent, so I use a lot of liquid, and the liquid added in humid areas must be reserved.
Lily and camellia are the names of flour, Nissin lily is all-purpose flour, Nissin camellia is high-gluten flour, if not, use all-purpose flour + bread flour
160g butter for coating
The amount of butter used is 30% of the total amount of dough. After kneading the dough, you can weigh it. Multiply the number of grams by 0.3 to get the amount of butter flakes
Special instructions: the recipe can make about 10 croissants

[@ab-wb1sz]

太感謝你的分享指導。厲害。

[@sunyeeyue6928]

恭喜老师成功做出完美可颂 🎉🎊
好诱人 看馋了😍😋
老师棒棒哒👍🌹

[@HappyFoodChannel]

感谢鼓励呀🥰

[@yuwang2257]

哈哈，馋死我了😁😁
看到你认真做面包我很高兴，快乐起来，是你的就会来，你一定会心想事成的🙏🙏！

[@FanWu-l9r]

想留言告诉姐，按照你的配方非常小心的第一次就成功了，非常感谢！

[@HappyFoodChannel]

恭喜恭喜~

[@wami2953]

💯💯💯
害我口水流一地😭

[@000oasis]

太佩服了！我觉得可颂是真的难。

[@HappyFoodChannel]

确实有些难度哈

[@ЛюдаБурцева-й7с]

Какой чудесный хлеб, просто лучшее поздравление ! Спасибо !👍👍What
wonderful bread, just the best congratulations! Thank you !👍👍

[@maryxu7665]

非常完美，给你大大点赞👍👍😊

[@HappyFoodChannel]

谢谢啦🥰

[@ЛюдаБурцева-й7с]

多么美妙的面包，就是最好的祝贺！谢谢 ！👍👍

[@HappyFoodChannel]

😘

[@tingkwanlau6793]

這視頻做得很好。祝生活愉快，身體健康。❤

[@HappyFoodChannel]

谢谢啦

[@麻糬麻糬-b5m]

可以試著去觀察奶油的溫度，大約在拾到12度來製作會比較舒服一點

[@usamike88]

喜歡幸福講解～好詳細喔

[@HappyFoodChannel]

您喜欢就好哈

[@ritahuang7899]

超級美的💕👍

[@HappyFoodChannel]

谢谢啦

[@jennychan1110]

好美 😍

[@HappyFoodChannel]

谢谢啦

[@bigcrab76]

好厲害 😇

[@HappyFoodChannel]

谢谢鼓励啦

[@raymond1111]

完美完美

[@raymond1111]

有交流群不？

[@swchew1476]

perfect!!

[@nic_nic727]

太美了！ 请问老师是用什么发酵箱？ 如果家里没有发酵箱可以如何进行发酵呢？

[@HappyFoodChannel]

卡士的，可以烤箱里先放点温水，用个温湿度计测一下，等烤箱里的温度达到28度了，再放进去，温度千万别太高了

[@bettylamma1258]

求教老師,請問每次焗可頌都出很多油😢,不知哪裏出了問題？

[@jadewelp]

你的面粉和水的比例相当的地啊。但从视频里看，你的面团不难擀动
我的面粉是380可的免费，水和牛奶是209克，面团几乎擀不动。最后放弃做成了千层可颂。

[@gj-yeh702]

請問用什麼牌子的butter?

[@minfeng8318]

每次看到的都是低粉配方，這次要來用看看老師配方，這個真的是好吃又費工

[@HappyFoodChannel]

嗯嗯，您试试这个高筋粉的，我觉得挺好吃的

[@zitacai3317]

之前看了姐做的提子开酥面包 做法应该和croissant大同小异吧

[@HappyFoodChannel]

是的

[@janetlee8973]

👍👍🙏🏼🙏🏼🙏🏼

[@港媽]

太難喇。 如全手工做怪不得買這麼貴。

[@HappyFoodChannel]

嗯嗯，确实有些难

[@davenlee6546]

還不是要用人工擀, 哪有方便簡單太麻煩了。

[@jiangchang5244]

😍😍😍