Your puff didn't rise after baking and looks little raw from inside. Next time after giving it desired shape let it rest for some time so that it proves.
I'll give you that it didn't rise but the raw part is incorrect I have made croissants so many times I can tell that the grey spot you know after he cut the pastry wasn't indicating dryness but flour absorbing butter it is one of the major mistakes everyone makes due to butter and flour not being at same temperature when folding the dough. Maintaining Butter and flour have the same temperature and texture is the hardest thing to achieve.
You do too many mistakes some of those are, you aren't slitting the sides after every half turn and hence you are doing this in french method so you have to make total 6half turns which makes total no of 1024 layer puff pastry dough and also you should dust the excess flour before folding the Dough again
If you used atta it will not work. You need refined flour only for puff pastry. Second mistake you folding, you fold first time equally then you put slight cut on both sides so you can fold it much better without using pressure like you did a big lump was created. You can find many detailed videos online. Also don't use amul butter it's a table butter with lost of moisture content. Use butter with less moisture content like president or just use high end industrial fat Cargill could be a good brand. Yes butter is the best but it is also very very expensive.
Lemme say something.. I'm in CULINARY science.. 1. Not too much butter. Add butter on one layer but not too much.. coat it but u used a total slab of it which just makes only one layer flaky nd the other layers won't. 2. Not an hour.. it goes for 3-4 hrs between each time u roll. Or else... It won't be that flaky. 3. Don't press down on the dough. Just roll it how it is. Or else u will loose the air .. The biggest problem u had is this. Take the butter nd rub on each layers.. don't put the whole butter...but ya brush on it.. nd den roll it.. nd fold it.. nd den again roll it into a rectangle nd den put some butter nd spread it nd den roll it again. U will get the flaky puff pastry.. Nd ya it takes a baker a long time to perfect a puff pastry. Practice nd it will be great
Amul butter isn't even the right choice for it it goes super limp on room temp try Kerry gold or Irish butter you can order it it stays little firm on room temp and is best because has 85% milk fat amul has only 25
EP6: PUFF PASTRY FROM SCRATCH ❤️
Veg Beaf Wellington🔪
Comment below for the detailed recipe ⬇️
Recipe please
You are very talented
Sir I want to learn cooking from you will you teach me plz
Recipe please
Recipe please
Bhai pagal hai kya .... Iski ye video ke baad bhi seekhna hai .@@BE_ANONYMOUS_9
No offence but it didn't work that well. More practice needed
His end product shows why its one of the toughest.
😂😂😂
😂😂 same thought came into my mind
not sure about the final product
😂
Banne se pehale😐banne ke bad🫥
Sorry bhai just fun
i have aids.
Yea that looked like a shiddy ass crack lmfao
Exactly
Mfker deleted my comment lmfao
@@dexterfromlabs😂😂
lol. It’s a waste video if anyone trying
Your puff didn't rise after baking and looks little raw from inside. Next time after giving it desired shape let it rest for some time so that it proves.
I'll give you that it didn't rise but the raw part is incorrect I have made croissants so many times I can tell that the grey spot you know after he cut the pastry wasn't indicating dryness but flour absorbing butter it is one of the major mistakes everyone makes due to butter and flour not being at same temperature when folding the dough. Maintaining Butter and flour have the same temperature and texture is the hardest thing to achieve.
Puff dough does not need to prove
@@aryanverma8344is amul butter good for making croissants Or puff pastry?? If not pls recommend any other brand which is good.
Looks raw from inside
Bro was like i have spent money and effort on this pastry, even it failed let me still post it
I think u have used less refined and normal flour instead of high gluten one...
You do too many mistakes some of those are, you aren't slitting the sides after every half turn and hence you are doing this in french method so you have to make total 6half turns which makes total no of 1024 layer puff pastry dough and also you should dust the excess flour before folding the Dough again
Great observations👍
It wasn't fluffy try it again we know you can do better
Wonderful recipe 🤤🤤
You should use margarine instead of amul butter bcoz the melting temperature of margarine is higher and the puff will be more flakey and crispy
Best recipe ❤❤I definitely try
The end product was promising🥲👍
The issue with puff is it consumes more butter a family like us can't even consume in a month
Kya zeher banaya😂
Try using a much drier butter,not amul(President works well). Make a Stiff dough not a soft one and dont add sugar
You could make it more thin and add some baking soda to help it rise.
Guys he learnt those techniques by trying this recipe 😂
Share recipe for eggless bomboloni/Donuts😋
Which brands stand mixer are you using??
Is it good?
Do you have any recommendations on which one to get??
Request for recipe of
1.farey ( up special dish)
2. ghee podi dosa
Iske har layer pe butter yeh oil lagate hai 😂
After on bite ... Congratulation for 5000 calories
Final product 😂😂😂😂😂😂
Meanwhile Oindrilla ne limited time me bnaya tha wo bhi bht mast..
Iykyk
😂😂😂baker die after seeing this
maja heni aaya 😂😂
For me it's possible to cook this only in covid holiday or lockdown .
If you used atta it will not work.
You need refined flour only for puff pastry.
Second mistake you folding, you fold first time equally then you put slight cut on both sides so you can fold it much better without using pressure like you did a big lump was created.
You can find many detailed videos online.
Also don't use amul butter it's a table butter with lost of moisture content. Use butter with less moisture content like president or just use high end industrial fat Cargill could be a good brand.
Yes butter is the best but it is also very very expensive.
Bro you forgot to put , Baking powder or yeast 🦠
Balu shahi
the thing is dough it self doesn’t have to have any butter that part was wrong
Lemme say something.. I'm in CULINARY science..
1. Not too much butter. Add butter on one layer but not too much.. coat it but u used a total slab of it which just makes only one layer flaky nd the other layers won't.
2. Not an hour.. it goes for 3-4 hrs between each time u roll. Or else... It won't be that flaky.
3. Don't press down on the dough. Just roll it how it is. Or else u will loose the air ..
The biggest problem u had is this. Take the butter nd rub on each layers.. don't put the whole butter...but ya brush on it.. nd den roll it.. nd fold it.. nd den again roll it into a rectangle nd den put some butter nd spread it nd den roll it again. U will get the flaky puff pastry..
Nd ya it takes a baker a long time to perfect a puff pastry. Practice nd it will be great
It tooks me.30 days to cook one 😢😂
End me hg diya
Bros wearing rolex 👀
I think adding that semolina was a bad idea! It makes the air leak in pastries
✨✨👏
Its definitely raw dont misguide people!!!
take it easy
All people in this comment section probably can't even bake brownies including myself
Lacha paratha
Bro is same student who study all day throughout of the year still flunk the exam.😅😅
Bro you gotta add yeast otherwise the dough wont rise and the layers wont be prominent
Vo puff Bana raha h. Not croissant. Not every puff pastry recipe requires yeast
Bro at first 💀 ..bro at last 🤡
Kuch easy b btaya kar bahi
Puff pastry banate banate thekua bana diya
You should look at some good puff pastry making videos on you tube..it will be good learning
Ye banda time pass kartaga funny lagta ha iska cooking, isse acha to mai khud bana leta hu
Your dough qas very tight thats why it wasn't flaky
Bhai me bhar se leke aatahu ghar pe ye kon karega😂
One things wrong don't mix the butter with flour first make the dough first and then mix in the dough
🧐🧐is that Seiko sports 5 on your wrist
kitne ia milata hian, banane ki jagah khridana easy hoga😅😅
What kind of puff was that.
Layering was good but dough recipe is incorrect
You need unsalted butter 🧈
Final product 😶
Bhai upload karne se pehle soche nhi kya?
Tu hi banate baith hum kharid ke layenge😂
Is this easy 🙄
Amul butter isn't even the right choice for it it goes super limp on room temp try Kerry gold or Irish butter you can order it it stays little firm on room temp and is best because has 85% milk fat amul has only 25
The puff isn’t there… looks raw
Bhai br chez plastic mai pack krta hai
Which kneader u use?
if you fold 5 to 6 times you will get 32 to 64 layers not 1500 layers
bro i will haunt you everytime
Ye kya bana diya bhai 😂
Bhai ye technical dish nhi hai aap ise technical bana ke dikha rhe ho
Making 🗿final product 🤡
Itni mehnat kon karega market se le ao 😂
"it's f#cking raw" - Gordon Ramsay 😂
Filo pastry is toughest
I got buttergnotis😂
Iske liye itni mehnat ?
To khana bhi kacha khao na pakane ki ky zarurat h
Not happy with the final look😢
Are you wearing Rolex?
Final product me kya locha hua😂
Bhai banaya kya?
Bhai what's the purpose of this video??? How not to make puff??? If that's the case then mission accomplished.
Dont use butter use margarine
Your final product failed 😂
Iyi mehnat kon kare
Naah ur pastry failed bro 😂😂
Bro plastic is everywhere
Phir bhi rise ni hua apka hahaha
still the puff was dense
Why you didn't follow your own instructions 😂😅try it first 😂😅
Yeh kya banaya 😂
angrejo ka sada hua khana😂😂
desi bakerd do thesi while in lungi
Yar pls professional bakers ki aisi raise ni karo.. kuch b dikhate ho youtube pe
No, the final product should not look like that , you make a mistake some where buddy
previllagged kids recipe 😂
Making, Baking, Eating = PRETENTIOUS AND OSTENTATIOUS
Meh... Would rather eat 1000 sweet dishes from Indian culture.
Final product looks absolutely disgusting... You did everything right... but messed up the folding which is really really important...
And still not better then lacha paratha
Dough hi galat lagaya hai pie thodi bana rahe ho bahi