Croissant Recipe
Вставка
- Опубліковано 22 вер 2024
- Croissant with clear layers! (๑•᎑•๑)
It features crispy crusts and moist crumbs.
Butter's savory flavor is fantastic.
It is possible to make croissants easily at home by applying No Knead method.
kneader is not necessary.
You do not need to use a lot of force for dough.
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation
B's (%): 100%, Tr (g): 200g strong flour(Bread Flour)
B's (%): 10%, Tr (g): 20g sugar
B's (%): 2%, Tr (g): 4g salt
B's (%): 3%, Tr (g): 6g skimmed milk powder
B's (%): 9%, Tr (g): 18g butter
B's (%): 2.5%, Tr (g): 5g instant yeast
B's (%): 5%, Tr (g): 10g whole egg
B's (%): 50%, Tr (g): 100g water (21℃)
■ Pastry butter
B's (%): 54.5%, Tr (g): 109g roll in butter(pastry butter)
(30% of the amount of Dough)
■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in bowl and put instant yeast.
After 1 minute, mix evenly the instant yeast.
2. Evenly mix the sugar, salt, and skimmed milk powder,
then dissolve in the bowl.
3. Add whole egg and mix.
4. Gently dissolve the butter into the bowl and mix.
5. After adding flour
Mix evenly until the flour is invisible (dough temperature 22℃)
6. Fold the dough several times with your hand and make it round.
7. Cover the vinyl and leave the refrigerator for 15 minutes.
8. After 15 minutes of rest, the first fold (folding)
It folds until it becomes a elastic ball shape.
9. Cover the vinyl and leave the refrigerator for 15 minutes.
10.After 15 minutes of rest, the second fold (folding)
It folds until it becomes a elastic ball shape.
11.Round in a ball shape.
12.Cover the vinyl and leave it at room temperature for 20 minutes(dough temperature 24 ℃)
13.After rest at room temperature, wrap the dough in plastic vinyl
Push in a square shape with a push rod.(Size: 18cm*18cm)
14.Rest in refrigerator for 12 hours
After completion of the 12 hours refrigerated rest,
After wrapping the pastry butter with vinyl that was stored in the refrigerator
Push in a square shape with a push rod.(Size: 11cm*11cm)
16.Place the butter on the dough at a 45-degree angle.
17.After pushing the square part of the dough slightly by pushing it,
Fold the dough slightly while pulling it.
Press the overlap part of the dough.
I wrap the butter completely to prevent leakage.
18. Push the dough with a push rod.
19. Cut both sides of the dough
20. 4 Folding 1 time
21. Push the dough flat with a push rod.
22. After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
23. Push the dough again.
24. Cut both sides of the dough
25. 3 Folding 1 time
26. Push the dough flat with a push rod.
27. After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
28. Push the dough again.
(Push it until the dough thickness becomes 5mm.)
29. After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
30. Cut to an isosceles triangle.
Base 9cm, height 18.5cm
31. rolling the isosceles triangle.
(Croissant shape final molding)
32. final fermentation at room temperature after panning (4 hours)
33. During the final fermentation
Oven preheat(set to oven temperature 250℃)
34. Put the fermented dough into the preheated oven
35. Set the oven temperature to 200 ℃ after putting it in the oven.
Baking 15 to 18 minutes
■ Note: Always be careful when using the oven
(It is very hot, so use it after wearing very thick oven gloves)
#Croissant
#FrenchBread
#Viennoiserie
#Pastry
#HomeBaking
** 영상자막은 한국어, 영어, 이탈리아어, 일본어 4가지 설정 가능합니다.**
** 화면내 자막설정 할 수 있습니다.**
** Video subtitles can be set in 2 languages: Korean and English,
Italian, Japanese **
** You can set subtitles on screen **
Mukgling where I can find the recipes ?
Mukgling hello how big do you roll the pastry to before folding?
You can see detailed recipes and descriptions in the text.
Thank you for watching!
Thank you for watching!
I roll it until 5mm Thickness.
Thank you for watching!
This is truly a Mr. Croissant! Despite working by hand, you made a perfect rolling of the dough, and a flaking that would envy any good pastry chef. Times are long, yes, but it's worth it when you see a croissant like this. Congratulations.
I appreciate your compliment!
Pastry requires a high level of skill, time and attention.
Thanks for watching! Have a good day!
홈베이킹 영상중 역대급ㅜㅜ 진짜 잘 만드시네요
io Se 시청해주셔서 감사합니다~^^
Mukgling 올라오는 영상들 레시피랑 과정은 연구하신 건가요 아님 출처가 있는 건가요?? 혹시 출처가 있는거라면 알려주실 수 있나요??
io Se 여러 책들을 보면서 공부하고 있습니다^^ 집에서 무반죽으로 여러번 만들어보면서 레시피와 과정등을 홈베이킹에 적합하게 만들어 테스트후 컨텐츠작업을 합니다^^
시청해주셔서 감사합니다!
Mukgling, your technique is superb. No need to change anything about your technique. The color is due to non-enzymatic browning called the Maillard Reaction, which takes place at roughly 140 to 165 °C. Your initial high temperature is going to push the outer dough past that very quickly. I would reduce your initial temperature from 250ºC to 227ºC to get more of a golden brown that you seek, but otherwise, this is magnificent. Make some kind of knot with the remaining dough, to feed the chef!
Thank you for a good look.
Thank you for watching!
This is definitely one of the best videos on croissants, thanks a ton for sharing! The most valuable lesson I've learned: you do not need fancy utensils to get a decent pastry made!
Thank you for a good look!
The best baking method is to understand the characteristics of bread!
All this work and wasted dough for 3 croissants??
@@joej7275 just triple the recipe. Mine ude 250gr of flour and could make 5-6 croissant. Usually the recipe using 500gr of flour. So you could make 10. Maybe he lives alone and 3pcs of croissant is enough? And its actually home recipe tho 250gr is already quite hard to make without dough sheeter
와.... 진짜 정석으로 만드시네요... 팬닝하고나서 버터와 반죽 층 보고 예술인줄 알았습니다.... 반죽 힘들게 만들었는데 잘라내는 부분이 너무 많아서 아깝다고 생각했는데 다 저런 완벽한 빵을 만들기 위함이었군요 ㅜㅜㅜ 아무런 장비없이 밀대 하나만 가지고 저렇게 가지런하고 고르게 반죽을 편다는게 정말 숙련된 분이라는 생각이듭니다. 구독하고 자주 챙겨볼게요!!!
시청해주셔서 감사합니다^^
누구나 만들 수 있습니다~! 즐거운 베이킹 하세요~!
Thank you very much for the recipe! 👍👏👏👏👌great technique for home baking 👨🍳
Thanks for watching!
Best croissant recipe ive ever seen, and believe me... I saw a very massive amount of video about that
Thank you very much! Have a good day!
그 어떤 크루아상도 이보다 완벽한걸 본적이 없어요 자꾸 생각나요
좋게 봐주셔서 정말 감사합니다! 즐거운 베이킹 하세요!
You have the best looking croissants I've ever seen!
Thank you very much~!
손다치셨나봐요.. ㅠㅠ
완전 취향저격 이에요.
대박입니다!! 집에서도 저런 결이 살아있는 크로아상을 만들 수 있다니 완전 금손이세요.
네ㅠㅠ 다쳤었는데 지금은 괜찮습니다 ^^ 집에서도 할 수 있어요 ~^^ 겨울에 만들기 좋은 빵입니다^^
Wow! This is great! I've always baked croissants the traditional way and have never added eggs to the recipe as well. I must give your method a try! You are a pro!
Thank you for watching! I think recipe has no right answer.
If the result you intended appears on the bread, that's right. Recipes are just the trends of that era.
Enjoy~ home baking~!^^
Amazing texture!
Thanks for watching! Happy baking bread!
Восхитительно!!! Спасибо за подробнейший мастер-класс!!!
Thanks for watching!
凄いー素晴らしい
そうよ、その音なのよ、🧡🧡✨
フランスパン専用粉でなく、強力粉だけなのに、その軽さ凄いし、
真ん中から切る、断面図は、蜂の巣みたいなのが最高峰です、
クロワッサン🥐を上手に作りたくてパン教室に通いました、今は、失敗なくできるので本当に夢が叶ってます、
今度難しい成形の、バターロール🧈お願いします。
応援してます頑張って💓🧡✨✨
視聴ありがとうございます。:)
楽しいベーキングしてください！
Mukgling è un rigoroso quindi un professionista. Di approssimativi in questo mondo ce ne sono anche troppi è non servono a nulla. Bravo Mukgling continua così è non farti intimidire dai dilettanti superficiali che, purtroppo sono maggioranza.
Thank you very much!
Amazing! You must be a pastry chef or just naturally passionate about cooking A lot of work but homemade done like this is THE BEST. Good things usually take time
Thank you for your praise ^^
A good product is the way to go: D
Thank you for watching!
대단하십니다. 정말
작품이 멋지네요.
따라해보고싶은데 엄두가 안나요^^
영상보고 따라하시면 성공하실 수 있습니다^^
시청해주셔서 감사합니다^^
Amazing looking croissant. I'm hungry.
Thank you~! Try it ~! It's fun.
Thank you
The best recipe i´ve ever watched,, thanks a lot
Thank you very much! happy baking!
Would you mind telling me what brand or name of plastic vinyl used in your video. Thx
제가 취미로 빵을 만들게되었습니다. 그러다 크로와상에 꽂혔어요. ㅠ
이상하게도 힘들고 오래 작업해야되는 모든 과정들이 너무 귀찮은데...그래도 그 얇은 결들이 뭉쳐져서 바삭한 크로와상이 될때면...희한하게도 또 만들고싶어지고 나증에는 더 잘 만들어봐야지 하고 생각하게 됩니다.
제가 유투브의 크로와상 만드는 동영상들을 국내해외할거없이 최소 30개는 넘게 본거같아요. 어케하면 쉬우면서도 예쁜 크로와상을 만들수있을까싶어서 찾아봤었는데...
쉬운 방법들로 만드는 동영상들은 많았지만 Mukgling님이 만든 크로와상의 퀄러티 이상을 표현하는 동영상은 보질 못했습니다. 정말 보면 볼수록 대단하다 경이롭다...란 생각뿐입니다. ㅎㅎ
이제야 조금씩 님의 크로와상 퀄러티를 따라잡고있었는데...그러면서 개인적으로 깨달은게 하나있습니다.
1-3차 반죽과정마다 끄트머리를 자르는게 단순히 모양을 예쁘게 또는 반죽을 예쁘게 하려고 한게 아니구나...라는걸요. ㅎ
완벽한 크로와상을 하려면 뭉쳐버린 반죽과 제대로 스며들지얺고 뭉쳐버리거나 삐져나온 버터들을 제거해줘야지 전체적으로 하나하나의 결들이 살아난다는걸 깨달았네요. ㅎ
처음에는 자르는부분이 아까워서 집에서 해먹는거니까 그냥 자르지말아야지...했는데..앞으로는 꼭 자르면서 해야될거같습니다. ㅎ
여튼 이 동영상만 한 50번 본거같은데 볼때마다 재밌고 감탄하며 봅니다.
좋은 영상 올려주셔서 감사하단 말씀을 이리도 길게 써내려갔네요. ㅎㅎ
감사합니다. 😊
제 컨텐츠를 보시고 많은 도움을 얻으셨다고 하니 정말 기쁘네요^^
제가 만든 컨텐츠들이 완벽하진 않지만,
계속해서 테스트하며, 집에서, 홈베이커들이 좋은 빵을 만드는 방법을 찾아가고 있습니다^^
이곳에서 댓글을 통해 제빵 관련한 팁을 주시는 분들도 있어서
많은 도움을 받으며 컨텐츠를 만들고 있습니다^^
궁금하신 부분은 언제나 물어보세요~^^
시청해주셔서 감사합니다^^
¡Qué rico! ¡No hay nada como los croissants caseros! Eres un artista.
it is delicious! crispy! Thank you for watching
The best looking croissant i have ever seen. The only thing i would add is malt. Was an essential ingredient in croissant in the old days but forgotten by lots of bakers today.
I could not think of putting malt!
I'm curious about the effect on croissants ^^
Thank you for always giving me lots of tips and information.
Mukgling may the glory be to Jesus. It is mainly for taste, improves the flavor a lot!
Oh yes! Thank you! ^^
sorry
at what faze of the preparion you add malt, how much and in what form
@@henribg1 Disperse it in the water after adding the yeast. I use barley malt flour, usually 0.3-1% of the flour weight depending on the length of fermentation time. You can also use barley malt syrup.
very nice video
Thank you for watching
우와.... 보면서 계속 감탄했네요 대단하십니다...
김 김 감사합니다^^
This was brilliant. Love the crispness
Thank you very much!
@@Mukgling ^.^
The layers are amazing 😉
Thank you! :)
Could I have the specific width and height of each roll out please 🙏
Caravaggio del croissant!!! Bravissimo!!!!
I did not understand Italian because I could not speak Italian.
But Italy is the country I love. Thank you for watching!
@@Mukgling Caravaggio was a famous and great Italian painter. The comment said that you are like Caravaggio making croissaint. That's quite nice.
@@giuseppecortinovis2788 oh, thank you very much! Happy baking!
Spettacolari sicuramente. Ma tutte queste procedure e tutto questo lavoro per 4 cornetti?
sorry, i don't understand..
Per chi si lamenta dei tempi lunghi per la lavorazione ho una soluzione sempre valida per riuscire ad ottenere dei cornetti freschi senza fatica. Il bar sotto casa. Provare per credere.
Thank you for watching~
@@vivianonyeka1859 Thank you!
Rio Saeba fa
@@sulfasalazina Thank you for watching
ahahahah
덕분에 진짜 결이살아있는 크루아상을 만들었습니다!! 너무감사합니다
축하드립니다! 즐거운 베이킹하세요~^^
Questa sarebbe la "ricetta facile"? Otto ore di lavorazione pe magnasse du cornetti? E quella difficile com'è? Prevede la costruzione del mattarello?
In an individual's home, in small quantities, in an environment created using small tools, this is an easy way. Of course it takes a long time!
Thank you for watching!
ahaahhaa mitico....
Thank you for watching!
Thank you for watching!
In effetti... :-)
정말 완벽한 크로와상이네요!!! 저는 크로와상을 만들면 윗면이 찢어지게 구워지는데 그 원인이 뭘까요?? 윗면이 찢어진듯이 갈라져서 구워져요 ㅠㅠ
밀어펴고 접는과정에서 반죽이 미세하게 찢어져서 그렇습니다 ㅠㅠ 작업과정에서 반죽이 찢어지면 안됩니다~!
와 크루아상 결이...썸넬보고 헉해서 들어온건 이 영상이 처음이에요..
꺄할 감사합니다^^
Hi... I try your methods to fold my puff pastry. It turns so well. Perfect👍. Thank you for the sharing.
good! Thank you for watching~! enjoy home baking!
우와!! 비닐로 사각 모양 만드는 방법이 있었네요!! 처음 봤네요 ㅠㅠ
유익한 영상 많은 것 같아요. 영어 제목과 함께라면 채널 금방 흥하시라고 믿습니다!
min 감사합니다~! 영어로도 작업을 하고 있긴한데 많이 어렵네요 ㅠㅠ
많은 시청 부탁드려요^^
와.. 제빵사이신가봐요.. What a crazy amount of work involved..
아닙니다^^ 빵을 좋아하는 유튜버 입니다^^
Vedo gente chiedere per gli ingredienti e le quantità: basta leggere nell'info box, ed è molto meglio così, perché almeno puoi tranquillamente vedere il video, per poi leggere tranquillamente nell'nfo box.
Ricetta lunga, ma per ottenere qualcosa di buono, questi sono i tempi.
Ottimo video, ti ringrazio molto.
Thank you for watching!
excuse me, but where is the info box? and why doesn't he make it clear where to see it?
Concordo pienamente, video così precisi e fatti bene c’è ne sono pochi
Nice
Thanks for watching!
C est impressionnant comme toujours monsieur je n ai rien à dire si ce n est "EXCELLENT "☺
Thanks for watching!
Thanks , enjoyed watching this.
Thank you for watching!
크루아상 만들기 영상중 최고에요ㅜ
진짜 완벽하게 만드시네요♡
그런데 영상도중 분유를 넣으시던데...
꼭 넣어야 하나요? 그리고 왜넣는것 인가요?
분유를 반드시 넣을 필요는 없습니다 ^^
시청해주셔서 감사합니다^^
I baked these today 😍😍😍😍 the best homemade croissants technique and flavor!!! Thank you!!
Thank you very much! have a good day with croissants!
I'm a patissiere student, 3x I make croissants, I've never managed to make a nest in it, and your croissant layer so pretty. Please give tips to make a beautiful hole in it like yours and how your croissant layer can be seen,if I bake it,
it expands and crispy ,then I proof for fermented the layer is closed. In my class the teacher never gave tips but the students were left to find the wrong place 😅
1. Temperature of pastry butter: 10 ° C
2. Temperature of dough: 10 ℃
3. Room temperature: 18 ℃ or less
Please try the above conditions.
If you want to see a distinct layer
The butter should spread evenly, like a thin film.
To do so, the butter should not melt or break.
It means that the temperature should not be too high or too low.
Recall this standard and make it!
Also
If you expand the video text body,
You can see detailed recipes, descriptions, materials, and quantity.
Thanks for watching!
Thanks for your tips🌻
@@macharaniraschintasofi2676 always ask me if you wonder it~!
Mukgling hi congratulations for your croissant they are stunning! I had a question: the 10*C temperature should be for all 2 times folds? 🙏🏻
i love this.. but why so much trimming?
I did it for a cleaner cut.
Thank you for watching!
I started thinking this can't possibly be a real croissant recipe. It's simply too much work. But there it is, the real stuff. Like taken directly from Bertinet.
Good job!
zanshibumi Thank you ~!^^
I have not heard of pastry butter. Looks like pastry margarine?
Result is amazing, regularity of layers thickness look perfects, great job.
Thank you for watching!
chef is it that you used just 200gm bread flour because it is so little how can you roll so long for folding
I rolled it to the final thickness of 5mm.
thank you for the lovly recipe my general manger loved it
@@fixyourcake7374 happy baking~!
제가 본 크로와상 영상중에 최고같아요
좋게 봐주셔서 감사합니다! 즐거운 베이킹 하세요!
Ragazzi che persona paziente che sei😂però ha un alveolatura fantastica
Thank you for watching!
wow! excellent resultat.il avoir votre patience et votre courage.bravooooo.yummmmmmy👏👏👏👏👏👏👏👏👏👏
Thank you for watching
Hello, meanwhile, I say Beautiful croissants congratulations !! but this recipe where you found it! ??
Mukgling made recipe to the Mukgling Style.
Several Tests, Tests, and Tests!
Thanks for watching! happy baking!
@@Mukgling Thanks, you were very kind !!!! 👍👍😉
Oh my Godness, it must be soo delicious. Thanks for sharing.
Thank you for watching
Thanks for sharing your technique. The croissants texture looks perfect!
Thank you for watching! :D
Bonjour ! Magnifiques ! Comme toujours 🥰J’ai une question un peu bête mais que faites vous des morceaux que vous retirez a chaque fois ?? Merci d’avance pour votre réponse!
Mettez-le dans des ustensiles de cuisson et faites cuire à nouveau! Thanks for watching!
Cmq una cosa la devo dì:
Prima fa il preciso a livelli esasperati, rifilando con righello l'impasto e stando attento che nemmeno un granellino di farina sporchi la tavola e poi , come da un eccesso ad un altro, mangia come un porco alla fine, con i pezzi di sfoglia che cadono dappertutto!
Thanks for watching~!
Can I replace the 6gr of milk powder with gr of milk?
반죽을 여러번 휴지시키면서 폴딩하신이유는 왜인가요?!글루텐 형성되는거 막으시려고 그러는건지,,?
김해인 글루텐을 발전시키기 위해서 입니다^^
믹싱기없이 반죽을 쉽게 하기 위해
폴딩을 하는 방법을 사용 하였습니다.^^
결이 예술이네요 ! 혹시 분유가 없으면 어떻게하면될까요??
분유 빼도 됩니다^^ 아니면 분유양의 10배정도 우유를 넣고, 그만큼 물을 줄여주셔도 됩니다!
Ok, Several points here!
1) You are losing a lot of dough by trimming so much off, which loses you potential Croissants.
2) The lamination looks great, but by trimming the dough you are leaving open ends that let the butter melt out, which fries the Croissant in the oven, hence the overdone base.
3) Giving quantities would have been useful for the recipe
4) Your temperature should be around 375-400 F no more.
5) By cutting a little notch in the bottom (Thick) end of the triangle it helps the Croissant to spread as you roll it so you can give it the classic Croissant Shape
6) as you go to roll it, stretch it out a little, by pulling the pointed end from the thick end to give tension in the dough, it will roll up tighter for you and you will be able to curve it also, plus it gives you a few more rolls in the Croissant
I like the video, very good ideas. Just a few things to help you make them even better.
Thanks for the good advice ~!
Thank you for watching!
good idea. Thank you for your advice~!
Mukgling you did great
No need to amend your way or recipe
The main thing is to get this honey comb texture amd your croissants were perfect in terms of everything
Many of the bakers cant get his texture
Its your recipe and way and I appreciate that
As sometimes your method matters alot as here your method did a great job
The best croissants are those who which have honey comb texture
Excellent way and recipe
Yes just one thing use thise trimmed dough parts in puffs
But yes the way we should trim matters alot to make an excellent croissants like you
Thank you very much for saying good!
You know a lot about croissants!
We will try to make more delicious bread: D
Thank you!
Buddy he or she is doing everything properly! Your advicec are good but his/her approache is also very good! Look at that honeycomb structure,... He just should cut croissants at 8x28 or 10x25cm and strech a little bit. The best way is to cut the croissants at 8x32 or 10x32 cm then is no need to strech croissants. Streching destroys the layyer. Some chef dont prefer that. He also roll the croissants aroun 5mm which is thicker than most french chefs ( he roll to 3-4mm then stech and final thickness is around 2.5mm). Also she cut the croissants 9x18.5 that's why ""steps"" are 5 not 7 or 9 like classic croissants. Look at these layers they are very clean, without trimming that dough you say we cant get these layers..... You dont want to trap the dough when folding. Look at Ciril Hitz video when laminate he also trim the ends before folds. Butter leaks can be cause by underproofing. I think she/he used to make proper croissants. Process is very clean and compatible for home. The best video I watches in you tube where all the process is explained so well. If you ask 1000 chefs the all have different approach and techniques. Here in this video is shown one of them. Look at Thierry Dealbre video for making classic french croissants, he also dont strech the dough and final sheet to 5mm thickner, layers are clean. Good butter and strong flour is key for that. Also he roll to 8x25cm and his croissants has much more volume than these(9x18.5). Only practice make us better, practice, practice and again practice! I experiment a lot and try different formulas, recipes, techniques and my croissant are not perfect yet... They are good for some people but not for me))
Un opera d arte..complimenti
Thank you very much!
To much work for 4 crossaints
Thank you for watching!
I found the ingredients ...
A big thank-you.
Thank you for watching! enjoy homebaking :D
와 ㅐ대박이네요 진짜 결 경이롭습니다,,,
김해인 감사합니다~^^
you have the best recipe man its a hit in my new job
Thank you very much! Happy baking bread!
Da italiana ti faccio i miei complimenti, sono perfetti! Incredibili 😍😍😍
Thanks for watching!
French croissants are made like Hatory Hanso swords.
tks for your awesome vid.
And bon apétit.
Thank you for watching!
우와...결이완벽하네요ㄷㄷ
홈베이킹홀릭 H B H 감사합니다~!^^
홈베이킹홀릭 H B H 엇! 안녕하세요~
손으로 밀어도 이정도 나올수 있군요~~솜씨가 대단하십니다~
시청해주셔서 감사합니다~^^
too much work for a 5 second eating food
It is not easy to make a pastry.
Thank you for watching.^^
Mesopo Mesopo it’s art
@@karlamarroq Thank you for watching
5 second...lol
@@salsafeverny Thank you for watching!
Amazing technique!!!
timmy reimer thank you!^^
I always love the last part when you eat what you make hahaha the crunchy sounds 😍😂Love it!! The pleasure of making it yourself gives you more appreciation to the food you eat!! Tk u! ♥️
That's right. The tasting video at the end makes the appetite better. The value of food!
Thanks for watching! happy baking!
Excellent
Would you recommend humidity white the croissants would proof
And second what is your strong flour gluten percentage
13percent protein or more
And how many folds you did for lamination
Humidity is about 70 ~ 75%.
Gluten content is about 13%.
The number of folds is one of four folds, and one of three folds.
Detailed recipes and descriptions can be found in the text.
There is subtitles in the video so it would be nice to see it together!
Thank you for watching! :D
Very good video and good technique, but don't cut so much off. You can easily overlap the ends or roll it out to a rectangle. I always cut a little peace off as well (on purpose) and use it as a starter/sponge in my new dough.
If you stretch the rectangles a little bit before rolling off the croissants become a little longer and not as high, which I prefer. But this can everybody do to their wishes
Good advice, thank you!
It's a shame to spend so much time making a croissant and loosing 50% of the initial dough due to trimming. Sure, in production you can do this and re-use it, but if rolled out correctly you don't necessarily have to trim during folding to get good layers.
@@bacaardi2832 Thank you for info!
@@bacaardi2832 Yes, you are absolutely right, it is a shame and not necessary. If you roll out correctly than you don't need to cut off anything.
Natural Born Baker try it and see if u can have the layers of feuilletage this person created, im baker in france, and to see that perfection, u gotta go to at least Murice hotel, so common guys stop with pointing out what he should do differently, and just to be clear, when we use laminoir to do push down the dough at work, we get less rounded part, and removing edge of 5kg paton, we hardely lose anything, yet maintain perfect continuous layer, this guy was trying to work with such small quntity of dough, it require to lose big porpotion of his small dough, and that is just how it is when u work with such quantity and try to reach a perfection.
The hands of a talented baker, ... maneco - Porto Alegre-RS -Brasil.
Thank you for watching!
안녕하세요 너무 잘 봤습니다.제 직업이 제빵사임에도 만드시는걸 보니 훌륭하네요.손으로 작업해서 이런 퀄리티가 나오다니 대단하세요~
감사합니다! 망칠까봐 걱정했는데 생각보다 잘나와서 다행이에요 ㅠㅠ
홈베이킹으로 이정도 퀄리티가 나온다니..진짜 대단해요!!!!!!💯
집에서 쉽게 만들 수 있습니다~^^ 온도 맞추는 것만 잘하시면 됩니다~!
시청해주셔서 감사합니다!
Hello! I did not understand why powdered milk is better than fresh milk. I use powdered milk in ice creams and I so why. But this cannot is the same reason because us add water. So I thought that powdered milk is used in professional doughs instead of fresh milk for the greater simplicity in the management of stocks and the perishability of the raw. But I red another explanation according what you said. It's most interesting!
" However, the use of powdered milk instead of fresh milk in leavened dough also has a slight qualitative advantage.
Most (80%) of the proteins contained in milk are four types of casein.
Caseins are very hydrophobic proteins, therefore in fresh milk they tend to group together in small particles which are called micelles which also trap the mineral salts contained in milk.
During the production process of powdered milk, as a result of dehydration, the micelles disintegrate in the single molecules of casein.
It follows that by using powdered milk, the molecules of casein are more easily and quickly able to bind to the molecules of gliadin and glutenin during gluten formation, thus being able to better perform their action of softening the dough."
In terms of quality,
There is no big difference in milk powder and milk.
Instead, there are important factors.
Whether milk has a high temperature pasteurization or a pasteurization at a low temperature is a big difference.
High temperature pasteurization is not a big problem.
However, there is a serum protein in pasteurization at a low temperature, which is said to interfere with gluten network formation. Actually, it was very small volume, though it did not seem to be such an effect.
I will listen to your information. Thanks for the good info!
@@Mukgling thanks for your attention. When I can read something about this? I'm curious! ;)
You can see the book "Baking Problem Solved" ~!
@@MukglingThank you for your suggestion. I looked for it on the internet, but it's too technical and too expensive for me ( I'm an old woman🤣) . But now I understand why you are so BRAVO! I'm lucky to have found your channel and have had many explanations from you! I redid the croissants and this time they managed better. But not enough, so I'll have to try again and again! Thank you!
lilli Failure is the mother of success.
If you keep challenging! Eventually you will make a great croissant.
Wow beautiful ! "EXCELLENT'' work! Thank you!
Thank you very much! Happy baking bread~!
Rivedendo il video spiegato così bene, però non concordo sull'eccessivo scarto di pasta che si crea.Va bene la perfezione ma no io recupero tutto, verranno meno perfetti ma fa niente
Thanks for watching!
You are the best.
Thank you very much!
Ma una descrizione??? Ingredienti?? È chiedere troppo??
Fate a meno di pubblicare allora...
Detailed descriptions and recipes are in the video body text.
In addition, detailed subtitles are available.
Thank you for watching!
@@Mukgling ❤️❤️❤️
Sono scritti gli ingredienti guarda bene
Thanks! Now I found the recipe!
C D good! Enjoy baking croissants!
Where did you find it, could you share it with me please?
Ma ci vuole una giornata x farli a casa!!!
Lina, scusami se intervengo, questo metodo è un po' lungo, ma puoi velocizzarlo impastando normalmente, anche a mano o con un Mixer. Non hai bisogno neppure di una planetaria, perché l'impasto è tranquillamente gestibile, e devi impastare velocemente (senza lavorare a lungo). Fatto l'impasto, senza far puntare, lo schiacci, in modo che raffreddi bene, e lo metti in frigorifero a 4 gradi per 12 ore. Io ho preparato l'impasto la sera prima di un giorno in cui sapevo di poter stare a casa mezza mattina, ma non è necessario, perché i tempi di riposo in frigo tra un giro e l'altro non credo siano così rigidi. Quindi se hai fretta impacchetti il burro e fai la prima piega doppia + 30', fai la seconda piega semplice + 30' e fai i croissant e li metti in frigo. Tempo un'ora e mezzo e sei fuori. Quando rientri li tiri fuori e mentre ceni li fai lievitare. Ma è solo un esempio, puoi anche dilatare i tempi tra una piega e l'altra per avere il tempo di uscire e rientrare... Io credo che alla fine non cambi molto tra 2 o 3 pieghe e tempi di riposo di 30' o 3 ore! Ho letto le ricette dei più grandi pasticceri, Montanari, De Carlo, Massari... e anche loro li fanno in modi diversi, per cui tanto vale adottare la tecnica che si concilia meglio con le nostre esigenze. Mica noi dobbiamo venderli! Ma nonostante il mio primo tentativo non sia stato molto riuscito, erano così buoni, che non vedo l'ora di provarci di nuovo! Poi quando diventerò brava ne preparerò un bel po' e li surgelo!
PS
Nella mia città un croissant al burro è introvabile.
Please enjoy the bread making itself ~!
Thank you for watching!
Giusto, vero. È meglio comprarli nella pasticceria.
Thank you for watching!
Compratelo dove volete,ma la soddisfazione di farli in casa e sapere cosa mangi non ha prezzo!
I think I'll just go buy them at a the bakery.
Thank you for watching!
me too
@@thinkpanzer6690 Thank you~!
Hahhaha yes you are right. This is No easy!
@@salsafeverny but it is very fun!
The trimming of the dough seems wasteful.
I worked because I wanted to make a splitting of the pastry. Thanks for watching!
Quando sono all'opera nella mia cucina regna il caos, questo: un piatto, un mattarello, due fogli di acetato, due posate ed un righello. Il tavolo che sembra minacciare la farina " guaii a spanderti ovunque!" Il tutto senza nemmeno sporcarsi i polsini della camicia. Bravissimo per carità ma che ansiaaaaaaa
Thanks for watching
è più la pasta che butta che quella che tiene...ma vai vai
There is no discarded part.
Put it in a pan and ferment it, and it becomes a wonderful pastry bread.
Thank you for watching!
mambriniprofestool channel a
Wowww, this recipe is amazing, i am gonna try it for sure 👍
try it~! happy baking~!
Non capisco che senso abbia una ricetta senza quantità...
You can see detailed ingredients, quantity and recipes in the video body text.
Thank you for watching!
1. Mettere l'acqua nella ciotola e mettere il lievito istantaneo.
Dopo 1 minuto, mescolare uniformemente il lievito istantaneo.
2. uniformemente mescolare lo zucchero, sale e latte scremato in polvere, poi sciogliere nella ciotola.
3. aggiungere l'uovo intero e mescolare.
4. delicatamente sciogliere il burro nella ciotola e mescolare.
5. dopo l'aggiunta di farina
mescolare in modo uniforme fino a quando la farina è invisibile (temperatura impasto 22 ° c)
6. Piegare la pasta più volte con la mano e lo rendono rotondo.
7. coprire il vinile e lasciare il frigorifero per 15 minuti.
8. dopo 15 minuti di riposo, la prima piega (pieghevole)
si piega fino a quando diventa una forma di pallone elastico.
9. coprire il vinile e lasciare il frigorifero per 15 minuti.
10. dopo 15 minuti di riposo, la seconda piega (pieghevole)
si piega fino a quando diventa una forma di pallone elastico.
11. tondo a forma di palla.
12. coprire il vinile e lasciarlo a temperatura ambiente per 20 minuti (pasta temperatura 24 ° c)
13. dopo riposo a temperatura ambiente, avvolgere l'impasto in plastica vinile
spingere in una forma quadrata con un asta di Spinta. (Dimensione: 18 * 18cm)
14. riposare in frigorifero per 12 ore
dopo il completamento delle 12 ore in frigorifero resto,
dopo il confezionamento il burro di pasticceria con il vinile che è stato conservato in frigorifero Push in una forma quadrata con un asta di Spinta. (Dimensione: 11cm * 11cm)
16. disponete il burro sulla pasta un'angolazione di 45 gradi.
17. dopo spingendo leggermente la parte quadrata della pasta spingendola,
piegare leggermente la pasta mentre tirandolo.
Premere la parte di sovrapposizione dell'impasto.
avvolgo il burro completamente per evitare perdite.
18. Spingere l'impasto con un asta di Spinta.
19. tagliare entrambi i lati della pasta
20. 4 pieghevole 1 tempo
21. Spingere la pasta piatto con un asta di Spinta.
22. Dopo avvolgendo l'impasto in plastica vinile, riposare per 1 ora in frigorifero.
23. Spingere nuovamente la pasta.
24. tagliare entrambi i lati della pasta
25. 3 tempo di pieghevole 1
26. Spingere la pasta piatto con un asta di Spinta.
27. Dopo avvolgendo l'impasto in plastica vinile, riposare per 1 ora in frigorifero.
28. Spingere nuovamente la pasta. (Spingere fino a quando lo spessore della pasta diventa 5mm.)
29. Dopo avvolgendo l'impasto in plastica vinile, riposare per 1 ora in frigorifero.
30. tagliare un triangolo isoscele. Base 9cm, altezza 18,5 cm
31. il triangolo isoscele di rotolamento. (Modanatura finale di forma di cornetto)
32. fermentazione finale a temperatura ambiente dopo panning (4 ore)
33. Durante la fermentazione finale preriscaldare il forno (impostata su 250 ℃ la temperatura del forno)
34. Mettere l'impasto fermentato in forno preriscaldato
35. Impostare la temperatura del forno a 200 ° c dopo la messa in forno. 15-18 minuti di cottura
36. Rimuovere i croissant dal forno e raffreddare
37. Degustazione dopo completamento
Non vedo le quantità di acqua farina zucchero :-)
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
-------------------------------------------
Total Dough Formula: Total dough weight 363g, Dough Division: about 48g
Dough Formula
B's (%): 100%, Tr (g): 200g strong flour(Bread Flour)
B's (%): 10%, Tr (g): 20g sugar
B's (%): 2%, Tr (g): 4g salt
B's (%): 3%, Tr (g): 6g skimmed milk powder
B's (%): 9%, Tr (g): 18g butter
B's (%): 2.5%, Tr (g): 5g instant yeast
B's (%): 5%, Tr (g): 10g whole egg
B's (%): 50%, Tr (g): 100g water (21℃)
-------------------------------------------
roll in butter(pastry butter)
B's (%): 54.5%, Tr (g): 109g roll in butter(pastry butter)
(30% of the amount of Dough)
-------------------------------------------
I did not write the ingredients and quantity in Italian.
Sorry! I have revised it again.
Thank you!
Quello non è lievito istantaneo...
So what do you call it?
Ma non dice quantità e ingredienti e tempi. Sembra un film muto
If you expand the text in the video,
You can see detailed recipes, quantities and ingredients.
Thank you for watching!
어제 오늘 열씨미 보고 또 보고 해서 따라 실습해봤어요 12시간을 초과해서(늦잠;;) 냉장1시간휴지를 40분씩 줄이고 마지막 실온발효 4시간을 성미가 급해서 못 기다리고 2시간만에 구웠네요ㅠㅠ 맛이나 빛깔까진 좋았으나 아깝다고 잘라내지않은 게 흠이된건지 결이 균일하지않고 기공이 많이 없네요.. 담번엔 더 열씨미 다듬어서 시간도 엄수하고 제대로 만들어볼께요 이참에 제 오븐시간도 알게되서 매일 허멀건한 빵이 때깔 좋게 나왔어요~^^ 감사합니다
감사합니다^^ 계속 만들다 보면, 개선점이 보이실거에요! 많이 만들어보세요~! 맛있게 드세요^^
Si ma nn metti le dosi che lo pubblichi a fare 🤣
sorry, i don't understand// Thanks for watching
Complimenti,ho fatto oggi i cornetti ,sono come quelli del bar, bravissimo !!!!!!!!!!
Thank you very much! Happy baking bread!
Senza ingredienti e’ tutto tempo perso! Mi sono appena iscritta ma mi cancello!!!!!
You can see detailed recipes, ingredients, and quantities within the video body text.
Thank you for watching!
Guarda che è scritto tutto in descrizione!
Thank you!
이건 거의 장인수준이네요. 크로와상이 이렇게 만들어지는지 처음 알았네요. !!
duri oh 시청해주셔서 감사합니다^^
1 000 000$ Woman! Awesome
Thank you for watching!