Wow amazing! I love the fact that tips for people in hot weather are covered too. However, mine failed big time the moment when I place the butter slab & roll out, butter oozing out from the dough. I quickly put in the freezer for an hour, still same for a few times Gosh I'm so tired. 😭😭😭
Thank you for sharing, I've watched a lot of tutorials but your secrets are new for me! I also love that you cut slanted triangles to not waste dough and still got a symmetrical croissant :)
Your croissant recipe is absolutely amazing. My husband is French and said this is by far the best croissant he has ever had. Thank you for sharing your technique and recipe, they have been so extremely helpful. I have a question for you regarding proofing (the only part I seem to struggle with) - when you proof your croissants, what type of plastic are you covering them with?
Your dough handling is excellent. I notice your use a French fold for the butter envelope, then a book turn, and a letter turn for 25 layers. I have read 55 is traditional (3 letter turns). But recently read that far fewer turns yields a superior oven spring and interior holes. I happened to do this Monday just as you did (book/letter and stop) and I got a much better result. Though, your interior was superior to mine. I think I under proofed by about 45 minutes.
You understanding correctly. If we want It to spring and crispy, we should not do that much turns. Many of Thai people here love the honey comb so we don’t turns much.
Merci, à vous, vous êtes un grand professionnel et vous nous avez offert tout ce que vous pouviez en techniques. Je m’abonne et je like tout de suite, mille fois si je le pouvais…….
Thank you for this video. So many helpful tips. The only downside to this recipe is it takes 3 days from start to finish ... for croissants! I follow another recipe/instructions on another channel. From start to finish, less than 5 hours. Result is outstanding.
Really Really Really Very Nice way of you to make Croissant I learn with you. Really I am so glad and Really Great Full to you my Friend . Really deeply Thank you very much to you. I used u r way Iam successed Have a Nice time .
So, if I'm using a homemade mixer, I need to use only T45 or bread flour. T45 is about 10% protein content, while bread flour is more like 13%. It starts with suggesting to use high protein flour (11%-14%), and that does not cover T45. I get that it's not only about the protein content, but what is wrong with T55 in that case? Also, T45 and bread flour seems to be a big jump. Any clarifications on the choice?
there is ton of information in the flour that arent stated in T45 or T55 or T60. It s just saying how thin the flour has been prepared. You can find the W sometimes, that mean how your flour is resistant. there is the capacity of absorption of your flour (i live in colombia and that s an issue that i have). All of this to say, T45 and T55 isnt very relevant ! So you can find T45 with 13% protein, or t55 with 8 or 12. Just depend of the quality you can get and the price you want to put. if you want to be consistent, gotta try different things, and see how your dough will evolve. No need to go to the end , you can see it after the dough is finished. (if failed, just add 200g of butter and make brioche to save the dough ! )
Thanks for this informative video! My croissants look good with very decent 'feuilletage', but I'm always thinking that 1 hour of proofing at the end is sufficient. The result are smaller croissants that feel heavy (underproofed).
I saw your UA-cam video, it has helped me perfect my home croissants. How wide do you roll that dough square? 30x32cm? How thick is the dough when you cut the croissants? 3mm?
Number one thing I learned from this video: put your dough back in the freezer. Often. Attempt #4 on croissants for me tomorrow, and I do think in previous attempts my dough was too warm & soft!
Hi, Greetings from HK. I have a question....if I freeze the shaped ones until they're hard, then move them to the fridge at night & bake in the morning in which case, how long I should chill them before baking as proofing at room temp needs at least 3hrs. I wanted to eat freshly baked croissants so I really wanted to try this method but I don't quite understand the timing. Tks.
You can put in the fridge but have to make sure it’s cold otherwise your dough will starting to proof and it’s gonna be very soft , makes you hard to deal with. ( sometimes I put an ice bag on top of the dough.) 🥶
What are the ideal temperatures for during the lamination of the dough and before you lock the butter in, if you do know. Also, why do you advise keeping the spine side of the dough on the right side of you? What does that do? Thanks for the recipe :)
I don’t measure the exact temperature but what I focus on is the TEXTURE of the dough “not too hard and not too soft” is the best way you can work with. About the spine , if we fold 2 times it would be no problem but if you wanna fold one more time you can know that it’s the correct side.
Hello sir.... Can you help me solve the problem about my croissants don't have beautiful honey comb inside? The texture almost like bread. Sometime the inside is not cooked well. And is it possible that I bake my croissants using oven that don't have fan function? Thankyou for making this video, I can learn to make better croissants from this. Your croissants is so perfect!!
Hi gurl, I think the main problem is 1.kneading the dough 2. If it looks like bread = butter is melted when laminate. 3. Inside is not cooked well = proofing problems > if you knead well , you can proof well. You can send some pics at my fb page inbox : The Rollers Croissants
That is amazing looking croissant and what a very clear instructions and tips! I will give a try! Been trying it couples time and it din turn out well but with your step I feel confident! 😍
I've tried 6 times and fail because of the dough is too soft and proofing quickly before laminating process done, its break the layers. Its hard to keep the dough cold in tropical country, I think freeze it before fridge overnight could be effective in hot country like where I live.
Hi just watch your video. One question, how thick you roll the dough before you measure the triangle shape. I see you can make around 8 croissant with 250g of flour where i get around 10 using 500 g of flour. Can u enlighten me. Thankyou!
Hi sir...hello from your neighbor malaysia... want to ask, if i'm using instant yeast do I need to add more water or milk? seems like the dough is too dry... thanks in advance sir...
Hello Faizah, If your dough is too dry , it means your flour can absorb more water. Don’t be afraid too add more water or milk in your dough. Be careful ! You should add little by little. 😃😃
@@doodeevideo6521 I'm using Japan high protein flour. Thanks you my croissant turn very2 satisfied and delicious... flaky, soft inside... thanks dude...
You got that so thin. I was only able to roll mine to 1/2 cm . Looks like you were able to get about 16 croissants. I'm getting only 10. How thin did you go on the dough? Thank you.
do we have to add the egg yolk or can be skiped out becuase if i want to make 1/2 of the dough or just 1/4 of the dought i will be using just a small protion of the egg and the rest will not be used . Please help me because i really want to make a perfect criossant like yours.
Actually I recommend making 500g flour recipe, Small portion may takes a lot of kneading time because the dough is not touching the hook and bowl properly. You CAN SKIP the egg yolk by adding milk or water ( 1 yolk takes about 15 g )🤟🏻
Amazing but what if you bake in cafe? Isn't it too much work? Do you have to take all this considerations? Also, I did 2 times croissant, both times they teared after proofing. It means I didn't window check? Thanks
I used to sell 60-70pcs. a day, a little bit tired but if you use bigger mixer you can make it in advance and keep in freezer for 1 week. 🥐 About your croissant , tearing means you have window checked but the film should be smoother than you think. (Especially when you use T55)
@@doodeevideo6521 thanks for the reply. Actually in my country I can't find T45 or T55 foreign brands . I just look for protein percentage 13% our national flours. Is this problem?
43% hydration? Seems low to me. I use 55-60% hydration. Half milk, half water. No whole milk powder, no egg yolk. I add 0.5% malt. This recipe seems richer and a little sweeter. I will experiment with your recipe next week I think. I also use a marble rolling pin I keep in the freezer.
Hi sir, It is a very pleasant video. I have been trying to bake croissant, but i have problem. My croissant looks not baked well enough, only inside is not baked and shrink, but outer side is well baked. I baked at 200°C for 25 minutes with Sico Oven with no convection. Can I bake 2 level tray at the same time in the convection oven.? Looking forward to your reply. Thank you very much .
I have an extremely low quality, electric oven. No convection. I set my inaccurate oven at 410F to preheat for an hour with a pan of boiling water. I put croissants in and lower the temp to 400F. 15 minutes. When they start to brown, I rotate the sheet tray, remove the pan of water and I drop the temp to 360F and cook another 10 to 15. Works for me. I hate my oven.
@@johnsprague4914 Hilarious comment 😂😂 I hope you will get a new oven soon or that the secrets of your oven will be understood by you Keep baking champion 👌
@@daninote9203 You send me the money and I will be happy to order one. All American ovens are made in China. It should only take 8 months to arrive. HAHAHAHAH
Its because the yeast. So croissant probably has bready texture. But still layered. If it had full bread texture, maybe the butter melted to dough. It could caused by warm temperature where you work, or you rolling it too hard, especially when the dough is shrinking. It's why the dough needs to rest in fridge between the folding.
Well, no wonder my croissants came out not right. I didn't knead it long enough. There are some people on YT telling people not to knead it too much but that isn't true at all.
I mixed mine to pull a window and couldn't get past the 3rd fold the dough was so resistant. This seems like bad advice unless you are using the exact flour he is using.
How can you diagnose croissant problem in wherever it’s a lamination problem or proofing problem? My croissants had a bread texture but there a few odd layers with yellow looking color, like gummy or underbaked but I’m sure it’s not underbaked, it also doesn’t feel gummy when eating. Do you know what causes this? 😮
helloo doodee . may i ask the plastic measurement when u add the butter block?. im a little bit confuse on how to roll em. im afraid it comes out to thin.
Wow amazing! I love the fact that tips for people in hot weather are covered too. However, mine failed big time the moment when I place the butter slab & roll out, butter oozing out from the dough. I quickly put in the freezer for an hour, still same for a few times Gosh I'm so tired. 😭😭😭
جميل رااائع مثالي .. انت عبقري وموهوب وده افضل فيديو رايته للكرواسون على الاطلاق .. بارك الله فيك
Thank you for sharing, I've watched a lot of tutorials but your secrets are new for me! I also love that you cut slanted triangles to not waste dough and still got a symmetrical croissant :)
gonna try you recipe soon and tell you about my results , thank you for your tips
Your croissant recipe is absolutely amazing. My husband is French and said this is by far the best croissant he has ever had. Thank you for sharing your technique and recipe, they have been so extremely helpful. I have a question for you regarding proofing (the only part I seem to struggle with) - when you proof your croissants, what type of plastic are you covering them with?
Your dough handling is excellent. I notice your use a French fold for the butter envelope, then a book turn, and a letter turn for 25 layers. I have read 55 is traditional (3 letter turns). But recently read that far fewer turns yields a superior oven spring and interior holes. I happened to do this Monday just as you did (book/letter and stop) and I got a much better result. Though, your interior was superior to mine. I think I under proofed by about 45 minutes.
You understanding correctly. If we want It to spring and crispy, we should not do that much turns. Many of Thai people here love the honey comb so we don’t turns much.
Always wondered if cutting would lead to lopsided ends. Your balancing tip answered this! Thank you!
I loved the tips about how to deal with the dough in hot weather. I'm from Brasil and it helped a lot!
Thanks Bruno ,I’m glad it’s useful.
Such confidence is what I need.
Hi may I know if it’s 110gm of milk + egg yolks or total should be 110gm of milk and egg yolk please. Thank you
Merci, à vous, vous êtes un grand professionnel et vous nous avez offert tout ce que vous pouviez en techniques. Je m’abonne et je like tout de suite, mille fois si je le pouvais…….
Your croissants are excellent. They look quite light with good honeycomb texture
Top technic i ever seen
Thank you for this video. So many helpful tips. The only downside to this recipe is it takes 3 days from start to finish ... for croissants!
I follow another recipe/instructions on another channel. From start to finish, less than 5 hours. Result is outstanding.
Can you share that video please
Please share that video🙏
Awesome! Great croissant making tips!
Perfect ,excellent !!!
Thank you 🙏
Simplemente gracias. Saludos desde Argentina!
wow, this video is very very useful and wonderful
Do you use 250g to laminate or 125g butter?
Really Really Really Very Nice way of you to make Croissant I learn with you. Really I am so glad and Really Great Full to you my Friend . Really deeply Thank you very much to you. I used u r way Iam successed Have a Nice time .
So, if I'm using a homemade mixer, I need to use only T45 or bread flour. T45 is about 10% protein content, while bread flour is more like 13%. It starts with suggesting to use high protein flour (11%-14%), and that does not cover T45. I get that it's not only about the protein content, but what is wrong with T55 in that case? Also, T45 and bread flour seems to be a big jump. Any clarifications on the choice?
there is ton of information in the flour that arent stated in T45 or T55 or T60. It s just saying how thin the flour has been prepared. You can find the W sometimes, that mean how your flour is resistant. there is the capacity of absorption of your flour (i live in colombia and that s an issue that i have).
All of this to say, T45 and T55 isnt very relevant !
So you can find T45 with 13% protein, or t55 with 8 or 12. Just depend of the quality you can get and the price you want to put.
if you want to be consistent, gotta try different things, and see how your dough will evolve. No need to go to the end , you can see it after the dough is finished. (if failed, just add 200g of butter and make brioche to save the dough ! )
I like your teaching method hahaha!
ละเอียดมากเลยค่ะ…🥰🥰🥰
Is T45 cake flour most of the croissants recipe will include a high protein flour like bread flour please clarify
Woow!❤❤❤
thank youuuu
Thanks for this informative video! My croissants look good with very decent 'feuilletage', but I'm always thinking that 1 hour of proofing at the end is sufficient. The result are smaller croissants that feel heavy (underproofed).
Tq...really like pro's
tq chef for the knowledge
Hi, thanks for the video. Is the oven temp with fan or without?
I saw your UA-cam video, it has helped me perfect my home croissants. How wide do you roll that dough square? 30x32cm? How thick is the dough when you cut the croissants? 3mm?
Actually I’m not measuring 😂😂but I guess it’s around 32X 30 cm
the recipe works for me.
I’m glad it works 👍
Convection or deck oven?
really Good man!
Amazing video . If i may ask is the oven fan forced ?
Number one thing I learned from this video: put your dough back in the freezer. Often. Attempt #4 on croissants for me tomorrow, and I do think in previous attempts my dough was too warm & soft!
Yes, it’s a home fridge. I have to set in freezer to chill quick otherwise the dough will starting to proof and it will be too soft.
Hello, can I ask how much % protein is in the flour you use? Thank you
Sir can u please explain the step of dough mixing when u used instant yeast for this recipe? I still lil bit confused 🙏🏻 thank u Sir 🙏🏻
Do not put yeast directly to liquid salt & sugar. This is the key.
@@doodeevideo6521im so happy to get the reply sir! Thank u so much 🙏🏻🙏🏻🙏🏻
Hi, Greetings from HK. I have a question....if I freeze the shaped ones until they're hard, then move them to the fridge at night & bake in the morning in which case, how long I should chill them before baking as proofing at room temp needs at least 3hrs. I wanted to eat freshly baked croissants so I really wanted to try this method but I don't quite understand the timing. Tks.
If my freezer don't have space when it's rolled out, could I just put it in the fridge to relax? The folding I could put in freezer.
You can put in the fridge but have to make sure it’s cold otherwise your dough will starting to proof and it’s gonna be very soft , makes you hard to deal with. ( sometimes I put an ice bag on top of the dough.) 🥶
Excellent.. plz share thename of butter ?
Perfect!!!
Bro took 6 days just to bake 6 pcs croissant 😂
What are the ideal temperatures for during the lamination of the dough and before you lock the butter in, if you do know. Also, why do you advise keeping the spine side of the dough on the right side of you? What does that do? Thanks for the recipe :)
I don’t measure the exact temperature but what I focus on is the TEXTURE of the dough “not too hard and not too soft” is the best way you can work with.
About the spine , if we fold 2 times it would be no problem but if you wanna fold one more time you can know that it’s the correct side.
@@doodeevideo6521 Ohh okay, good to know
Hi, what happend if it doesn't rest for fermentation in room temperature?
Hello sir.... Can you help me solve the problem about my croissants don't have beautiful honey comb inside? The texture almost like bread. Sometime the inside is not cooked well. And is it possible that I bake my croissants using oven that don't have fan function?
Thankyou for making this video, I can learn to make better croissants from this. Your croissants is so perfect!!
Hi gurl, I think the main problem is 1.kneading the dough
2. If it looks like bread = butter is melted when laminate.
3. Inside is not cooked well = proofing problems > if you knead well , you can proof well.
You can send some pics at my fb page inbox : The Rollers Croissants
@@doodeevideo6521 thank you so much sir
@@nicken941 happy to help 👍
Excellent 👍♥️
Thank you 🙏
ชอบแบบมีเสียงมากก่าค่า คือฟังเพลินๆจนลืมเทคนิค😂😂
❤❤❤❤❤❤
สอนทำpuff pastry ด้วยได้มั้ยคะ ❤
Please add dough temperature.
It takes one year to complete this process. I prefer to give up.
That is amazing looking croissant and what a very clear instructions and tips! I will give a try! Been trying it couples time and it din turn out well but with your step I feel confident! 😍
So what happens when we put the dough directly in the fridge overnight and the dough becomes soft next morning ?
I've tried 6 times and fail because of the dough is too soft and proofing quickly before laminating process done, its break the layers. Its hard to keep the dough cold in tropical country, I think freeze it before fridge overnight could be effective in hot country like where I live.
That way gluten is not developed , it’s like we stopped the process sooo your croissant must tearing.
Hi just watch your video. One question, how thick you roll the dough before you measure the triangle shape.
I see you can make around 8 croissant with 250g of flour where i get around 10 using 500 g of flour.
Can u enlighten me. Thankyou!
The thickness is around 3-4mm , I think. Making 10 pcs with 500g flour 😱your croissants must be very big.
OMFG😮
They're soooo good but every bakeries spent three days on their croissant dough?
Hi sir...hello from your neighbor malaysia... want to ask, if i'm using instant yeast do I need to add more water or milk? seems like the dough is too dry... thanks in advance sir...
Hello Faizah, If your dough is too dry , it means your flour can absorb more water. Don’t be afraid too add more water or milk in your dough. Be careful ! You should add little by little. 😃😃
@@doodeevideo6521 I'm using Japan high protein flour. Thanks you my croissant turn very2 satisfied and delicious... flaky, soft inside... thanks dude...
@@hafeeya I’m happy to hear it useful ✌️
How much water do you use for the liquid leave when you ask me at 12 g
Liquid yeast
Sorry sir, wanna ask something, is possible to add whole egg instead of only egg yolks? Than just deduct some liquid ingredients (milk or water)?
I have never tried before. You could try why not 😄
Why should homemade mixer not be used with t55 or ap flour?
It’s about machine power, homemade mixer can work well with high gluten flour😄
How much butter should i use? 50%? Like 500gr of flour and 250gr of sheet butter ? Thank you
Yes! You’re right. Laminate butter should be 50% of flour.
You got that so thin. I was only able to roll mine to 1/2 cm . Looks like you were able to get about 16 croissants. I'm getting only 10. How thin did you go on the dough? Thank you.
I think if you give some more kneading time to a proper windowpane & resting you can stretch out more.
do we have to add the egg yolk or can be skiped out becuase if i want to make 1/2 of the dough or just 1/4 of the dought i will be using just a small protion of the egg and the rest will not be used .
Please help me because i really want to make a perfect criossant like yours.
Actually I recommend making 500g flour recipe, Small portion may takes a lot of kneading time because the dough is not touching the hook and bowl properly.
You CAN SKIP the egg yolk by adding milk or water ( 1 yolk takes about 15 g )🤟🏻
@@doodeevideo6521 ok thank you so much for your help and sharing your recepies with us
Hi Chef can we use all purpose flour or T55 too ? So if T55 do we hand knead till 70% gluten if home mixer not suitable for AP of T55 flour?
Sure you can use T55 /All purpose but you have to be very careful about the film. I think it’s better to use mixer because hand kneading seems harder.
Thanks chef… ive tried yr method and it works!!
@@izah588 happy it helps you ✌️✌️✌️
Amazing but what if you bake in cafe? Isn't it too much work? Do you have to take all this considerations? Also, I did 2 times croissant, both times they teared after proofing. It means I didn't window check? Thanks
I used to sell 60-70pcs. a day, a little bit tired but if you use bigger mixer you can make it in advance and keep in freezer for 1 week. 🥐 About your croissant , tearing means you have window checked but the film should be smoother than you think. (Especially when you use T55)
@@doodeevideo6521 thanks for the reply. Actually in my country I can't find T45 or T55 foreign brands . I just look for protein percentage 13% our national flours. Is this problem?
@@cherryboom967 Your understanding is perfectly right!, just find a high protein flour that available in your country. 👍👍👍
@@doodeevideo6521 Amazing. Can you explain a little bit more about freezing them? Is the prooffing time the same (2-3 hours )?
@@icaropeixoto6236 You just move from freezer to the fridge 1 day before proofing to defrost. If you proof when if frosting it may takes 6-8 hrs. 😱😱
Donde puedo conseguir la harina gruau rogue?
If you can’t find it try using TIPO “0” or TIPO “1”.
@@doodeevideo6521 gracias, excelente video, saludos desde México 🇲🇽🌮
43% hydration? Seems low to me. I use 55-60% hydration. Half milk, half water. No whole milk powder, no egg yolk. I add 0.5% malt. This recipe seems richer and a little sweeter. I will experiment with your recipe next week I think. I also use a marble rolling pin I keep in the freezer.
I live in the Philippines and the butter keeps on melting 😭
Hi sir, It is a very pleasant video.
I have been trying to bake croissant, but i have problem. My croissant looks not baked well enough, only inside is not baked and shrink, but outer side is well baked. I baked at 200°C for 25 minutes with Sico Oven with no convection.
Can I bake 2 level tray at the same time in the convection oven.?
Looking forward to your reply.
Thank you very much .
I have an extremely low quality, electric oven. No convection. I set my inaccurate oven at 410F to preheat for an hour with a pan of boiling water. I put croissants in and lower the temp to 400F. 15 minutes. When they start to brown, I rotate the sheet tray, remove the pan of water and I drop the temp to 360F and cook another 10 to 15. Works for me. I hate my oven.
@@johnsprague4914 Hilarious comment 😂😂
I hope you will get a new oven soon or that the secrets of your oven will be understood by you
Keep baking champion 👌
@@daninote9203 hehehe Yes, my 200 dollar, 15 year old oven and I really are NOT friends at all. I bake on my days off every week.
@@johnsprague4914 Have you consider buying a new one?
@@daninote9203 You send me the money and I will be happy to order one. All American ovens are made in China. It should only take 8 months to arrive. HAHAHAHAH
Claramente dice que la harina debe ser T-45, cuyo contenido en proteína es de 9-10.
Sin embargo la harina Gruau roja viennoiserie tiene 12….??????
Yes, It’s 12-13% protein.
Chef can i get the recepi...
Sure, in the description of this video
Why croissant inside like a bread
Its because the yeast. So croissant probably has bready texture. But still layered. If it had full bread texture, maybe the butter melted to dough. It could caused by warm temperature where you work, or you rolling it too hard, especially when the dough is shrinking. It's why the dough needs to rest in fridge between the folding.
ถ้ามีสูตรคราสสิกของพี่อยู่เเล้วผมเพิ่มไข่แดง1ฟองไปได้เลยใช่มั้ยครับ
สูตรคนละอย่าง ใช้คนละตัวจะดีกว่าค่า เพราะถ้าเราใส่ไข่ เราต้องคำนวณลดน้ำด้วยค่า เดี๋ยวแป้งแฉะเกิ้นค่ะ 😂😂
@@doodeevideo6521 อ้อออ ขอบคุณครับ
@@oppapai-9908 ยินดีค่า ลองทำสูตรนี้ดูนะคะ รสชาติใช้ได้เหมือนกันค่า
ผมขออนุญาตสอบถามได้ไหมครับพี่ หลังจากผมอบเสร็จออกมาครัวซองมันฟีบอย่างงี้หมายถึงมันเจออุณหภูมิเปลี่ยนกระทันหันเกี่ยวไหมครับพี่
Well, no wonder my croissants came out not right. I didn't knead it long enough. There are some people on YT telling people not to knead it too much but that isn't true at all.
I'm happy it helps you.
I mixed mine to pull a window and couldn't get past the 3rd fold the dough was so resistant. This seems like bad advice unless you are using the exact flour he is using.
So the reason he can get this to work is he divides it in half. Easier to work with a smaller amount of dough.
@@doodeevideo6521 ty!
Manual says not to use on high!
Don’t always believe in manual! 😂😂😂
Cmon! If you put the butter on cold dough this breaks the butter! 👎
👍👍👍👍👍👍👍
But...but...aren't they called croissants for a reason? When did croissants loose their curve?
In France I was taught the curve meant other ingredients were used instead of the traditional butter.the straight ones indicate only butter is used
วันนี้นึกว่าจะได้ยินเสียงหัวเราะค่ะคุณดี๋ ไม่มีเลย 555
😂. Dough at 4°C and butter at 14°C? Cmon in this manner butter breaks up just at the lock in beginning. Cmon!!
The music makes the video unwatchable. Congratulations.
Music is annoying as hell
I got DM you at IG.
really Good man!
OCD to the max.
How can you diagnose croissant problem in wherever it’s a lamination problem or proofing problem? My croissants had a bread texture but there a few odd layers with yellow looking color, like gummy or underbaked but I’m sure it’s not underbaked, it also doesn’t feel gummy when eating. Do you know what causes this? 😮
Noticed dough has been put in freezer a couple of time, how many times you need to do that
หู้ยเห็นแล้วอยากทำ แต่ติดภารกิจโอมิครอน อยู่คงอีกหลายวัน นะค่ะ จะทำก้อกลัวไม่มีคนกล้ากิน 555
555สู้ๆค่า
This is a cell made and informative video, well done!
helloo doodee . may i ask the plastic measurement when u add the butter block?. im a little bit confuse on how to roll em. im afraid it comes out to thin.
No matter what the size is your butter should be “half a size of the dough” so you can cover it tightly. FYI my plastic bag size is 6” x 9” (inches).
@@doodeevideo6521noted. i'll give it a try. thank you so much doodee 🤗
Perfect 👌
Thank you
Фантастика!😊