CROISSANT FOR BEGINNERS FULL- GIUDE 🇵🇭
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- čas přidán 1. 08. 2024
- ● Croissant is buttery, Flaky, Crisp golden brown on the outside, soft and chewy, and meltingly tender on the inside. And not as difficult to make as you might think. "It's all about the layer." and how gentle you are during lamination.
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#ClassicCroissant
#FrenchCroissant
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🥐Ingredients
• Bread Flour 500g
• Sugar 50g
• Salt 10g
• Active Dry Yeast 10g
• Cold Butter 100g
• Lukewarm Water 250g
• Cold Butter 250g
• An Egg
• Water 2tbsp
🥐Instructions
1. Slice the cold butter into thin slices.
Arrange them on the parchment paper, within the 18 x 15-cm marked rectangle (see the video). Fold the parchment paper over to enclose the butter.
2. Using the rolling pin, roll out/spread the butter inside the parchment paper. Make sure to roll the butter out into the corners, but also keep the butter evenly thick. Transfer this butter block into the fridge until completely hardened (or overnight).
3. Activate the yeast using warm water and a small amount of sugar. Combine all the dry ingredients flour, sugar, and salt. add in the cubed cold butter resembles as a coarse meal (pea-sized bits with a few larger bits of fat is OK). Pour the yeast mixture and combine using a wooden spoon. Work the dough, stretching it and folding it over itself, for 4-5 minutes. until becomes smooth then forms into a ball.
You shouldn’t have to put too much effort into kneading here because it isn’t a very stiff dough. Put the dough in the mixing bowl and cover it with plastic wrap.
5. Keep the bowl in a warm place, and proof until at least doubled in size (this can take about 1 hour).
6. After the first proof, turn the dough out onto a surface fold several times. Transfer the dough onto the cling wrap and place it in the freezer for 30 minutes then move it in the refrigerator overnight.
7.IMPORTANT: LAMINATION- when laminating the butter and dough, it’s REALLY crucial that they both have similar pliability and are cold. If my dough is frozen solid, I keep it at room temp. for about 30 minutes to let it soften slightly, before starting the lamination process. The butter block is removed from the fridge just before lamination but made pliable by knocking a rolling pin against it repeatedly. It should remain cold.
8. Once rested turn out the dough onto a lightly floured work surface, and roll to a rectangle. Place the butter block in the middle of the dough and fold over the dough to cover the butter. Use the rolling pin to lightly press the dough from one end to the other to seal the seam and to soften and expand the butter and the dough. Roll the dough into a long rectangle
9. First fold (double turn) 3-4-2. Bring 1/3 of dough in to meet another 2/3 then close it like a book. Press the dough lightly then repeat. Roll it into a rectangle then a (single-turn) fold the bottom third of the dough up to cover the middle of the dough, then fold the top third down to cover the bottom third. Seal the edges lightly, wrap with cling film and return to the fridge to chill for 30 minutes, so the dough firms up but is not hard. (IMPORTANT: keep brushing the dough before and after folding!)
10. Roll the dough to a rectangle approx. 50x30cm trimming the edges to make them0 nice and straight. Using a ruler make a mark every 10cm down one of the long edges of the rectangle. Then on the other side make the first mark at 5cm, then make a mark every 10cm after that. Use the ruler to make lines to join the opposing marks together, giving us a sort of zigzag pattern. Cut the dough into triangles.
11. Hold one triangle up by the base with one hand and use the other to gently stretch the triangle. Put the dough on the work surface, make a small cut in the middle of the base of the triangle and then roll up the dough from the base to the tip.
12. Place the rolled croissant onto a baking pan, with the tip tucked underneath. Repeat this process with the remaining triangles.
13. Spray or brush the croissants with a little water to stop them from drying out, then cover and leave to prove for about 3 hours or until doubled in size.
14. Preheat the oven to 190ºC. Once the croissants have doubled in size, brush with egg wash to coat them completely. Put into the oven and bake for 20 minutes. Once cooked remove from the oven and leave to cool.
Enjoy!
T H A N K Y O U F O R W A T C H I N G ! ♥
감 사 합 니 다 ♡
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:: BMG : Kahit Maputi Na Ang Buhok Ko
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Kung ako ang kagawa ng croissant tapos ganyan bgm baka sobrang feel na na feel ko ang pagbebake. Mapapapikit ako tapos habang ngmamasa ako ng dough iniisip ko si Alex. Haha! Ikaw na Jesse ang malakas! Pagaling ng pagaling ang pagmamasa and paganda ng paganda ng bgm. ♡
perfect!!
Wow so crisp
I shall give it a try this recipe.
Looks yummy 😋
Looking delicious and crunchy 😋
Great recipe thanks for sharing sis
Grabe ka! Panalo ka talaga!
grabe ang galing nyo po❤️❤️❤️❤️❤️
Failed in my first attempt making this with a diff recipe. Ill try this method/recipe soon ☺️ thanks for sharing 💜
Galing! 😊
So hard to make but you finished like easy
Tasty and yummy 😋
Ang ganda mg recipe mo sis. Hirap ako gumawa ng bread pero mahilig ako sa bread.
Gagawa aqo nito Ang galing mopo👏👏☺️
Ayyy saktong sakto sa kape na kopiko blanca 😅 tapos saw saw sa chocolate yay!! Yummy yummy.😋
Grabe ang effort neto. Napakaganda ng finish product 😍. Also enjoyed the music ♥️
Thank for the appreciation 🥰
Si Ijun mahili sa croissant. Pagbinibili ko sa isip ko parang ang dali lang gawin but watching your video makes me realized that before having a perfect outcome, you have to work hard and master doing it. Kagaya mo, every detail of making this kind of bread as in super galing. Kaya naman I am always proud of you. Alam mo yan. ♡
Ako ang nahihirapan sayo haha.. good job perfect
Kung maputi na ang buhok ko lullaby version 😍🥰
Sa tagal at hinhin ng paghahanda, bago ko pa matapos gawin yan, baka maputi na ang buhok ko! ✌️😅 Grabe ung patience and effort! 👌 Looks so yummy 😋
Saan po available ung de vinch na butter na gamit nyo sa vid?
I asking Po ilang grams Yung block butter?? In 500gms of bread flour??
How much this recipe can get the croissants?
May I ask po why you didn’t use milk as part of the ingredients? Thank you.
Pwede mo po gamitan ng milk or water kahit alin pwede naman, for me kasi sa pinas mahirap mag hanap ng milk kaya kahit water pwedeng gamitin.
hello pahelp po. ano po yung butter na brand na ginamit niyo for.this croissant? yung una kong gawa nagng brioche bread, my butter melted. mainit po kasi sa atin sa pinas kaya i dont know what brand of butter to use
Lahat po ng butter mag memelt sa mainit na weather i recommend to use ice pack palibot mo po sa dough habang nag lalaminate ka. Or mag labas masok ang dough mo sa ref habang nag lalaminate or mag on ka po ng ac.
@@JesseChoi77 thank you
Better po kung croissant butter bilhin nyo po
Madam 18x15 inches po ba talaga? Parang masyadong malaki po? Magtatry po kasi ako eh
Ask ko lang po kung inches or cm?
Flour protein ?
13%
Bakit po ang laki nung ni slice nyo na croissant and then nung pinakita nyo yung loob biglang lumiit
Kasi nung nag slice ako naka focus po while nung inopen ko sya defocus na po.