How to speed up your croissant dough lamination with 2KG of butter?
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- Опубліковано 29 лип 2023
- In this video, I wanted to share some differences in how different bakeries laminate the croissant dough using 2 kg of butter in one go. You will notice some details. Furthermore, if you have a big lamination machine, saving time is very important.
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📸 Instagram - / kristinakkz
Keep working❤
Thank you little angel 🫶🏻
This technique is fantastic.
thank you!☺️
Gracias por estos vídeos Kris.
De nada, es mi placer! Gracias!☺️
Super nice to see the process
It’s a little bit magic 🪄 🤫
Haha thanks a lot!
The croissant queen, amazing! 👸 🧑🍳 🥐
Thank you so much☺️👏
It’s my best time to watch this ❤❤❤
amazing! thanks very much! :)
Wonderful Video as Always 👌. Machines & technology have advanced So Much over the years, it's Amazing. But it's Lovely to see the 'Hands on' in the Bakery too. Thanks for Sharing Kris. Have a Great Week ahead. ☘🥰
Hey! yes all kind of machines are very helpful so we can take care of our health better in this environment, however, I am glad we still need to use hands as otherwise we would be just supervisors of the machines jiji 😀 thanks very much! hope you will have a great week ahead! :)
Saludos Kris desde Puerto Rico. Te felicito por el arte que tienes haciendo los Croissan. Te quedan bonitos. Cuídate mucho y mucha Salud.
Hola, saludos desde Madrid, estoy aquí ahora ☀️ muchas gracias por todo!
amazing video keep up the good work
thank you so much! will always do! ☺️
I do something similar in my bakery with three 1kg blocks of butter. But it has to be really cold inside - to get that much in the sheeter I have to sheet the butter blocks to about 4mm and the dough to about 6 or 7, so if they’re too thick they won’t fit through the machine. If it’s warm at all in the bakery, it’s not fun to work with such thin butter blocks!
Hey! Wow thanks for sharing! I have never made a croissant lamination with 3 kg of butter, how big is your machine?😀
This seems like extra work.
We just sliced the butter lengthwise into strips and laid them across 2/3rds of the dough and did a single fold.
Hi Chef! What is your proofing time and temperature for the croissants? Do you spray water or add humidity while proofing?
How do you bake it? sorry for length of question lol
Kris i would love to see how you roll the scraps/trimmings and what you make with them. Saludos desde Argentina! 🧉
Noted ✅ ☺️ saludos desde Madrid :))
Lots of love ❤️ from India its good
thank you so much! warm regards!☀️
Ohh wow! What a precise work! I had no idea about amount of butter🙈
Hihi it’s a bit technical as normally bakeries laminate with 1 kg of butter since they don’t have big lamination machines🤓 so in this video i went into details 😁
thank you for the video.
Thanks for watching:))
Coming tomorrow at your bakery to taste it all !😊
go wild jiji 😀
The best croissant maker in the world
Thank you so much!😇
Beautiful
thank you! ☺️
Thank you :)
My pleasure:)
would it change the dough gluten structure if I cut it horizontally into half instead of sheeting it to double length and cut it in half before adding the butter? the reason why I did that way is because the butter I use is round shape after pressing, the dough is formed a round shape after mixing. That way I can match the dough and butter shape. Thanks.
hey, to be completely honest, not sure I understood your question, however, if you need a rectangular shape croissant dough - shape it in a ball, cut a cross and flatten it down. The dough will relax and will get a rectangular shape :)
Your awesome
🙏
Do you get 27 layers in the first method and 32 layers in the second method? And does it give the difference in the structure in the croissants you show at the end?
Love that you show the craft, which goes into the the tebirkes, spandauer and croissants.
Hey, thanks so much, love hearing your comment, great that you watch other videos too☺️
well according my calculations the first method is 4x3=12 layers; the second method 8x3=24 layers.
Perfecto Kris el método no es mejor ni peor sino diferente y algo mas rápido, la grasa o mantequilla se distribuye o reparte mejor y de forma mas sencilla ,se haces la misma cantidad de producto pero con la mantequilla mas repartida, creo que la temperatura de los productos y locales ha veces no están muy bien, por lo tanto si puedes ganar tiempo mejor , esta es mi modesta opinion no se si es la que tu Kris intentas mostrar en el video...gracias por todo.
Hello, my idea was to show that with over 6kg of dough you can use 2 kg butter, so what it means is that you get double amount of dough which equals in more pastries. Moreover, I showed that you can use one sheet of butter or 2x1kg, so it's kind of inspiration how things can be done differently.
Wishing you all the best and see you soon!
Hi chef I've a confusion. 1)Can I roll the dough according to its length ( the longer side) or do I have to maintain a specific pattern while rolling the dough?
Or
Do I always roll in a vertical way or horizontal?
2) Could you please tell me the folds you give while rolling?
Hello, you are welcome to do as you wish but I recommend to follow as I show :)
I do 1 double and 1 single fold.
@@KrisKazlauskaite thank you chef. And one more question, how many folds are there in an authentic croissant?
Love you so much girl
Let’s grow together, thank you!:)
Hi Master
Amazing work
But i have a question if u please can you answer it ? How many kg dough? Or flour ?
hello, thanks very much!
the weight of dough depends really, can be 3.4kg /3kg /3.2kg of dough to 1 kg butter (lamination) :)
You said last thank you for watching and we are saying thank you for showing and sharing
Hey! Thanks for staying till the end ☺️
Nuostabus video,daug darbo padaro masinos,tai palengvina darbą.toliau rankelės padaro skanėstus❤️
Ačiū Dievui jos yra ir šitaip palengvina darbą😇 rankelės daug turi vis tiek darbo padaryt kad pasiektų klientą 🫶🏻ačiū!
Buenos dias! Soy de México y serías tan amable de compartir las medidas que usas para realizar tus hermosos croissant? La base y la altura de los mismos. Muchísimas Gracias y soy una gran admiradora tuya...aprendo mucho de ti! Muchos saludos! ❤
Hello, thank you so much for being an active member of my UA-cam community😇
Unfortunately I am not able to do share as these things belong the companies.
Hope you understand me here.
All the best and see you soon! ☺️
So much trimming.
Tbe bakeries that I worked in did no trimming during folding.
We just left the very edges for trim after cutting. These were mixed into the ne,t dough.
Do you know where I can find reusable dough bags?
Try packaging companies or catering suppliers:)
hi chef, i do this method first i got my croissant with single fold and i rest it, but when i roll it, the butter suddenly crack, what am i supposed to do?? and what the reason of crack butter?? thank you chef
do you rest your dough in the freezer? looks like your stays too long in too cold environment, when you take it out and try roll straight away - butter breaks. Butter and dough should be the same temperature when you roll it. ;)
@@KrisKazlauskaite thank youu chef, i will do it as you telling me to
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☺️😇
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☺️🙏🏻
Thank you for sharing this information..I have a small business with my husband and my boys ❤..we don't have this machine...to make the dough even in thickness...if you kindly can you give us a hint ..our dough is for traditional sweets in my country
...
I am happy you find value in my content:)
Sorry to give you a hint of what?
@@KrisKazlauskaite
The thickness of the dough ..when I open the dough in rolling pin comes not even ...is there a way to make it all even....thank you for your help 💓
👍
🙂💪
@@KrisKazlauskaite you are free time reply ??👍
@@KrisKazlauskaite I hope you positive reply 👍
@@KrisKazlauskaite are you busy?
Thanks for video
What’s name of the machine please
My pleasure! As far as i remeber it was Rondo:)
Thank you so much I am a new bakery so I am looking to buy my first machine
@@friendsofallah5039 all the best! 🙌
Please name the butter
How many folds?
everything is in the video 😇
You number 1 chef but why you not shering racipe
Thank you so much! 🙏
I share as much as I can, hope you see the value in the videos. I cannot share company’s private information.
I would make a bed pillow out of it. 😄
Whenever your creativity leads you to haha! 😃
I didn’t get why method is better?
You make double amount of croissant dough in one go. However, it works if you have relatively big lamination machine. The dough weight is around 6.5 kg +2kg butter.
Otherwise you can apply the first method for 1 plaque of butter and will be totally fine, which is roughly 3kg butter + 1kg butter. 😇
Hey Kris thanks for the new method. Love those croissants!The music was louder than normal and harder to hear what you were saying.
@@blueberryblues3365 hey! Thank you so much for your feedback, so much valued and appreciated! Please always comment things like that so I ll improve wherr needed 😇
Big hug!
Recap sent mrs chef ❤❤1kg
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@@KrisKazlauskaite Racep piz
Hi honey Kris how are you nice meet you where are you now your not mention good crossaint dough nice method you showed good i want know how much getting your salary are per hour please mention o want to call you please don't think bad I love your job okay bye good night wish you all the best for your carrier honey Kris
Hello, thank you so much. I am in Madrid as always ☀️
See you in the next one soon!
Buenos dias! Soy de México y serías tan amable de compartir las medidas que usas para realizar tus hermosos croissant? La base y la altura de los mismos. Muchísimas Gracias y soy una gran admiradora tuya...aprendo mucho de ti! Muchos saludos! ❤
Hello, thank you so much for being an active member of my UA-cam community😇
Unfortunately I am not able to do share as these things belong the companies.
Hope you understand me here.
All the best and see you soon! ☺️