Croissants / by Michael Lim
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- čas přidán 5. 01. 2018
- Official Belmerlion Website: www.belmerlion.com
Facebook Page: / belmerlion
Associated with: / @bondinginthekitchen3476
Croissants
Ingredients:
600 gr. Bread Flour (13% protein content)
11 gr. Instant Yeast
70 gr. Fine Sugar
8 gr. Salt
80 gr. Butter (room temperature)
40 gr. Cold Milk (Full Milk/ Whole Milk)
260 gr. Cold Water
320gr. Butter (for laminating)
Egg Wash:
1 egg white
1/2 Egg Yolk
1 tbsp. Water
Zip Base Size: 27x28cm
Oven Mode: Top and bottom heating elements without fan.
Baking temperature at 200°C for 8 minutes.
After 8 minutes, lower the temperature to 180°C without opening the oven door and continue to bake for another 12 minutes.
Baking time may vary depending on the type and accuracy of your oven.
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This is one of the most challenging and longest video recipe I ever made. That means I had invested a lot of time and energy into it. Be slow to criticise and fast to appreciate. It is not a easy recipe for any beginner to execute. It needs a lot of skills and patient. The brain is one of the most valuable things given to you in life. So use it while you still can. This tutorial video is a guide to help you achieve and improve your knowledge and your baking skill, and is NOT a guarantee to your success. I won’t be answering questions asking me why you failed. Only you should know what and how you did it that failed you. Without me actually staying beside you and guiding you through the whole process in real live, there is no way I can seriously help you and answering your question. This is a pretty informative video. Watch carefully and use your common sense. There will be a update video for this recipe next, so stay tuned. I wish you all the best for making this recipe. Last but not least, remember each failure you made is a knowledge you gain. Good luck and success. Happy New Year to you all! Much love, Michael.
This is one of the most challenging and longest video recipe I ever made. That means I had invested a lot of time and energy into it. Be slow to criticise and fast to appreciate. It is not a easy recipe for any beginner to execute. It needs a lot of skills and patient. The brain is one of the most valuable things given to you in life. So use it while you still can. This tutorial video is a guide to help you achieve and improve your knowledge and your baking skill, and is NOT a guarantee to your success. I won’t be answering questions asking me why you failed. Only you should know what and how you did it that failed you. Without me actually staying beside you and guiding you through the whole process in real live, there is no way I can seriously help you and answering your question. This is a pretty informative video. Watch carefully and use your common sense. There will be a update video for this recipe next, so stay tuned. I wish you all the best for making this recipe. Last but not least, remember each failure you made is a knowledge you gain. Good luck and success. Happy New Year to you all! Much love, Michael.
Michael Lim superbly said...I love the way you presented. Big fan of all your video. I have tried a sponge cake for my nephew's birthday. I was happy like anything. Got appreciations from all.
Wow!
I can only say this.. YOURE THE BEST👍👍👍👍👍👍👍👍
thank you so much, God bless you🎄🎄
Thank you. But I needed to watch it twice. The first time I got mesmerized watching and the second time I read the pop ups and now I know what I was doing wrong.
I was not following your recipe. Thank you again.
Michael Lim Hapy new year to you ...good jop
Michael Lim Thank you very much!
I didn't plan to leave a message but after watching your entire video thoroughly, I really must thank you for your efforts, patience and passion doing this. No doubt this is far the best tutorial for croissants. No other chef would reveal such minor details of making it. This video is precious. I am also amazed with your community work of giving the homeless such a wonderful treat. May God bless you abundantly
He didn’t use any warm water to proof the yeast. This is the last time I’ll watch any of his cooking videos. Goodbye
@@johnjohnson3709 I followed his videos and I was successful. You can choose to stop watching his videos but we can't judge him without thinking carefully.
@@macaronmadness I didn’t know that about instant yeast. Maybe I should keep my mouth shut and learn more.
@@johnjohnson3709 the final product is all that matters
Shit looks fire
Oh my! Just perfect! Thank you for this wonderful tutorial!
Thank you Michael, this recipe of croissants,is the most easy to do.you are fantastic,God bless you.
While watching the video, I was thinking of the time and effort it took you to made it, I was so impressed by your patience and commitment to yourself and your job so thanks a lot for all and especially being kind and sharing the croissants with homeless peoples, this is what we call love. Good luck and all the best.
yeah !! how amazing he is
My jaw dropped when you first put it in the oven and then again the second time. Wow!!! Look at the size. It's really worth the effort you've done.
When talent and passion get together, inevitably you get this kind of result.
Thank you Michael for all the effort and detailed explanation in this recipe.
Thank you for your kind words. Much appreciated. 😊
Oh my God! You are the best, I love croissants, and this looks good.
I always love watching your vid tutorials - well organized with detailed instructions. I need to share this to my sister. Thank you, Michael you are an amazing chef!
Thank you, all the best to you. 😊
Thank you. More power to your channel!
Thank you! I wanted a croissant recipe for so long! You are the best! 😄😄👍👍👍👍
Hi
Dear Michael, the patience and delicacy of your work is unique
Thank you for your beautiful tutorial.... I love your gesture.....
You’re so meticulous, patient and great at what you do. Amazing!! My mouth just kept watering 🤣🤣. Great job 🤗😘
nellie w won dledyo
nellie w a
The zip bags is pure genius!
I thought so too! Must remember to do that when I need to roll dough
I thought so myself! I’ve decided I wanted to go into culinary myself and this video actually made my day, just his confidence in his dough and how perfected it was truly motivates me
OMG I LOVE this. It is so precise and mathematical, it makes my heart sing.
Thankyou again, Michael Lim! I was searching for a croissant recipe and found many were overly complicated or relied on expensive machinery and tools. Then I remembered how much success I had with many of your recipes, and was so glad to find you also had a croissant recipe! Thankyou for including so much detail and so few distractions (music, flashy editing). Please never retire!! 😂
Vous êtes la perfection en personne Bravo et merci 🙏♥️
Thank you so much for spending your time to record this challenging recipe and sharing it with us . I appreciate that you’re sharing your knowledge with us. Last week I made croissant for the first time and I failed, the biggest mistake was the shortage of proofing time, it was written in the book " let it proof until the folds in the pastry separating " I didn’t know exactly how much should it took to proof, and it turns unsuccessful. I will try your way as soon as possible and I hope it turns out as good as yours. 🙏🏼 thanks again
Like I said each failure you make is a knowledge you gain. Only the question of time. I am sure you will improve from your next attempt. Don't give up. Wish you luck and success
It's a precious, perfect recipe and instruction. Thank you so much for your great effort to make this video and for all you've have done. God bless you, Michael!
My best cooker.Very nice.Thank you for sending.
This is the most perfect croissant recipe tutorial i have ever seen here in youtube! I have tried other recipes using all purpose flour and with eggs in the dough. Although they came out good but with lightier texture. What i am looking for is the texture same as yours so i must have to try this pretty soon and might share a picture. Thank you for your patience and for sharing this recipe. Kudos...
Nice! It almost looked like food-architecture. Absolutely stunning. :)
This is the best croissant ever, Mr. Lim! You are a great teacher, and I learned a lot from your tutorial videos.
Everythings show verry detail, 🙏 Master Chef Michael Lim
You really attention to detail. Thats why I LOVE how you teach us.
Keep sharing
Thank you soooo much
My Guru
Resep croissant terjemahkan dalam bahasa Indonesia
Thank you. Been waiting a long time for your croissant recipe. Will give it a try. 👍🏼
Everything you do, Michael, is perfect! You have to spend a lot of time to make the croissants, but I’ll try. Thank you again!
You truly got the skills and when you feed the homeless you're a star....hug yourself, because I'm too far from you....wish you all the best....Thomas, Denmark
No dislikes please !!! He doesn't deserve dislikes....
eNiGmA. Absolutely correct. If they don't have the courage to like it is their problem.
I dunno what’s their problem. The execution of the process is very well done. I saw the precision and patience and even perfection.
Being able to do such thing is pure talent because It takes time and experience to perfect such breads.
I enjoyed the video!
eNiGmA agreed!
Weinstein Cosby This is a hard recipe. Obviously you might get it wrong.
He even stated that it was the most challenging recipes he has attempted
What a meticulous person! Congratulations Michael!
Por favor da pra traduzir em portugues
Amo suas receitas. Porém, fica muito complicado acompanhar por não saber outro idioma
That dough was absolutely beautiful. I am definitely going to try this recipe. Thank you for sharing your technique and recipe.
I’ve a sophomore in high school from America, I noticed the metric system which is being taught in school. The croissants being rolled just filled me with so much happiness, I can’t wait to attempt this recipe myself. Absolutely breathtaking results, you my good sir just earned a sub!
This is the best and original French croissant!
Ya
Hello Chef Lim, I am newly subscribed to your channel. I must say, your attention to every detail in video production is impeccable to say the least. One can truly see your passion for your craft. I have found the best pastry chef in my opinion. Good health hopefully follows you and all you endeavor!
Crystal clear explanations...eye-catching chef
Sr Lim, enhorabuena y muchísimas gracias, nuevamente, por este magnífico video 👏 👏👏
Thank you so much Michael for all your wonderful videos!! Really appreciate all the effort you put into this!
Michael my dear!!! ❤
You are a person who thinks more than others, is intelligent, independent, persevering or better, you don't give up easily when face a difficulty, struggle for what you believe by becoming an inspiration to others.
With your charisma, talent, intelligence and determination, you conquer any human heart.
You are stronger than you seem, braver than you believe, and smarter than you think.
Don't allow the behavior of others to destroy your inner peace.
Kisses!!! 😚😚😚
Thank you for your kind words. Much appreciated. A big hug and kiss.
Superb
Thank you for this recipe! I've already made 2 batches and they were delicious! Would love to see more recipes!
Blessed you Michael Lim! Feeding the poor or giving food to the people who are living in the streets is one of the greatest thing to do...be a blessing to them and God will blessed you in return. Amein. Love your video. Shalom
Your croissant's look so delicious Michel lim
Amazing Michael so neat and looks delicious as always 👍
I've followed this recipe religiously for years. It always yields perfect croissants. I admire your precision and passion. Thank you!
Is it fine if i use All purpose Flour?
@@ambreenzahid8188 yes. The first times i made them, i did so with all purpose flour and they came out very good as well. But if you can get bread flour, you will definitely notice a difference in the texture.
Brilliant recipe. They look delicious and I can't wait to try the recipe. Perfect instructions and techniques. Thanks for sharing.
I love your recipe and the method. It's pure genius especially for a beginner. I bought a lot of zipper bags. Hahaha. I made my first croissant using your recipe and procedure. My husband and my kids love it! I will definitely make another batch this week. My husband requests for me to make more...Thank you very much.
المكونات باللغة العربية من بعد اذن الشيف طبعا
600 غرام طحين معجنات
11 غرام خميرة فورية
70 غرام سكر
8 غرام ملح
80 غم زبدة بدرجة حرارة الغرفة
البيض
1 بياض بيضة
نصف صفار بيضة
1 ملعقة شاي قياسية ماء
وتتبعون طريقة الشيف في الفديو مع ملاحظة ان الفرن يشغل الاعلى والاسفل بدون تشغيل المروحة على حرارة 200 درجة سيليزية لمدة 8 دقايق بعدها يتوطا لل180 بدون فتح باب الفرن وتستمر لمدة 12 دقيقة اخرى....مع ملاحظة الشيف الدائمة ان درجة حرارة الفرن تعتمد على نوعه وكل واحد يعرف فرنه...وشكرا
jeeri khan وعليكم السلام ورحمة الله وبركاته
Shining Awad الف شكر
KOKO Baby العفووو🌷
نسيتي الماء والحليب في العجينة
Shining Awad تشكرين عزيزتي
Most skillful and elegant way of baking both in quality and presentation. Awesome! Thanks so much for sharing!
I still use this recipe today and it is by FAR the best croissant recipe bar none, my family and friends love when I make these croissants. Thanks Michael
After watching your clip, I realy know to appreciate every bite on croissante. Tomorrow morning I am going to get a large crosassant with a cup of☕.. 👍
We Appreciate !!! GOD Bless.
Thank you a lot Chef Michael Lim 💐❤️
Your videos are amazing. Love watching your technique. You make it look so easy. Thank you for sharing.
Salute you for making this video. Making croissants is easy but perfect open crumb croissants like what you did is amazingly difficult! Thank you for this wonderful video! ❤️❤️❤️❤️❤️❤️❤️😘😘😘😘
Thank you for your kind words. 😊
Michael Lim you deserve it 😊😊
Why would you have no likes a all this was Spectacular
Clever! Clever! Clever! I wd never hv thought of putting dough in a zip bag for easy rolling. Tq Michael 👏👏👏
Watching your hands caress and cradle the doughs and tools is just mesmerizing. Fabulous.
Hey, that's a brilliant idea! Haha, I love it. Put it in a freezer bag and you get the right shape every time. I'm going to do that. It'll make it a lot easier, less fuss. Thanks for the original idea!
God all those layers...they look so delicious. Good on you baking for homeless people 😍❤
So much work to make croissants! It's indeed eye-opening!
Thank you, Michael!
Michael, from a baker with 60 years in the trade can I say that was the best tutorial I have ever seen on croissants. Congratulations, well done, if any baker does not like this video or criticizes it will be because of sheer jealousy.Keep up the good work showing anyone the fun and satisfaction you can have by baking.
HARD WORK never fails
كرواسون
مكونات:
600 غرام طحين الخبز (نسبة البروتين 13٪)
11 غرام خميرة فورية
70 غرام سكر ناعم
8 غرام ملح
80 غرام الزبدة (درجة حرارة الغرفة)
40 غرام حليب بارد (حليب كامل / حليب كامل)
260 غرام ماء بارد
320gr. الزبدة (للتغليف)
غسل البيض:
1 بياض البيض
1/2 صفار البيض
1 ملعقة كبيرة. ماء
حجم قاعدة الرمز البريدي: 27x28cm
وضع الفرن: عناصر التسخين العلوية والسفلية بدون مروحة.
درجة حرارة الخبز عند 200 درجة مئوية لمدة 8 دقائق.
بعد 8 دقائق ، خفض درجة الحرارة إلى 180 درجة مئوية دون فتح باب الفرن ومواصلة خبز لمدة 12 دقيقة أخرى.
قد يختلف وقت الخبز باختلاف نوع ودقة الفرن.
Parabéns 👏🏻👏🏻👏🏻👏🏻 ficaram lindos! Deu vontade de comer🤤 vou fazer🤩
Accidentally found this video. The very first thing I have noticed, you do it very patiently, very neat, with attention to detail and TLC. The first time I felt like this and keep it up.
I was mesmerized and in awe.... thank you so very much for your time and energy to show us how to do it right..😘😍😘
Thank you for the video!You are a wonderful teacher!
Thanks Michael so much. Hope you had a great new year!!
Same for you. 😊
I appreciate your effort to teach us in baking skills, thank you
Tried this recipe... Thank you. The best croissant I've ever made!
The most beautiful croissant I've seen on CZcams. Greeting from Thailand. I'm such a big fan of you.
I tried this recipe and got beautiful croissants. My kids loved them. Nice and crispy. Thank you for sharing this video.
Hi Michael I enjoy watching your baking video. I have bake a few using your recipe like chiffon cake turn out perfect. Thanks for your recipe.
Thank you for the very detailed video.....love your videos.....very helpful
WOW.!LOVE YOUR IDEA USING ZIP BAG . THANK'S FOR SHARING.👌
You are a super patient teacher! Yes, I really appreciate your step by step teaching which is good for a newbie like me! Great thanks!
He hecho recetas tuyas y todas me han quedado maravillosas, eres un crack, espectacular como lo presentas y lo enseñas, me encanta todo lo que haces, gracias infinitas 😍👏💖
You are amazing..... simply no words any more....
simply perfection. You are the best!
You are a true professional Michael, I am impressed with all your videos i saw. I tried...well i am learning, so not everything came out as good looking as yours, but as you said, every failer is a knowledge you gain...i don't mind to fail, i do it again. Most i like that you don't talk and let do the fingers and hands do the talking...because some people..oh my...they tell you so much bull..i cant watch it even their recipes might be good. Thank you for that.
Genius idea for zip lock bags... thanks for your hardwork filled videos
Michael, estou encantada com seu trabalho. A delicadeza com que manuseia os ingredientes , a precisão nos detalhes , a sensibilidade de um verdadeiro artista. Parabéns!!!
Wonderful ❤️❤️ thanks mister Lim
I made this it come out really well its taste awesome ..thanks for explaining such perfect way
Good excelent....this is a best tutorial of croissant. Thank you good job
This is a very very special croisant full of love in the making 😍 💕💕💕
Hi Michael thanks for this recipe masmerizing clam n neatness love your way of cooking
Thank you for sharing your great recipes and amazing skills.
I love the sounds of the cars going back in the background. Plus I also like the way that you do no talking it is really mesmerizing watching your videos. Thank you
You make that look so easy! Thanks for the inspiration...
Michael, I Love your precision!
Well done Michael! As someone who does make croissants at home successfully, I agree that your instructions are as clear as they can be. Your method is similar to mine but I like the way you use the bag for shaping the dough - I have done that with the butter before but hadn't thought to use it for the dough. I tend to use fresh yeast though, Levital is sold in the local supermarket. I love watching your videos!
I've been trying to bake croissants over the past couple of weeks using a variety of recipes...subtle differences on each of them. This one is by far my favorite. I applaud the boundaries you set concerning feedback...I have but one challenge. It is my own hurdle (converting the measurements to the standard I'm accustomed). Outstanding!
Thanks for the precision video tutorial. You are not only an excellent baker but a man with great compassion. On behalf of the homeless men, I thank and salute you for thinking of them. May God bless you!
Thanks for the compliment. I just hope I can influence other people to do the same, so this world will be a better place.
Mr Lim Grateful for This excelent and well described recipe.Congratulations
A privilege watching a master at work
Great ! Very smart idea for making rectangular butter layer and dough.
I enjoyed your recipe. Thank you for sharing your know how..Have a great day.
Gosh.. he doesn't deserve dislikes for such a hard work. Beautiful video sir 👍
Wonderful video of croissants, thumps up Michael!
Hi Sir,it was a pleasure watching you thrue the whole process.A very big LIKE
Thank you for taking the time to post this video, It will definitely be on a repeat for awhile! I expect major results on my second bake (super excited) tomorrow. By far my all time favorite video ever seen. I was already a new fan before the ending caption of your next bake for the homeless 🥺😭. Beautiful. I would bake for a homeless man near my children’s school but he always seemed to hid from me 😫 lol #truestroy