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这个问题好纠结😂，就像番茄，可以是蔬菜也可以是水果。大黄的茎常用来做甜点和果酱。

Flour suitable for making croissants needs a gluten content of around 11%. If it's lower, the failure rate increases. You can check the protein content of the flour to see if it's appropriate.

@ApronlessGiraffe can I use gluten power in dough to adjust gluten content

@ Maybe, but I haven’t tried it myself. You can give it a shot.

Разница между мукой с высоким и низким содержанием глютена заключается в содержании белка. Если это не указано на упаковке, можно ориентироваться на назначение муки. Обычно для мягкого хлеба используется мука с высоким содержанием глютена, а для тортов и печенья - с низким.

@ApronlessGiraffe благодарю вам за вниманию.🤗

Pan size 20cm x 11cm x 10.5cm

Sorry, I’m not sure about the speed of my dough mixer. It has 6 levels. I usually mix on low to medium speed and knead on medium to high speed. The key is to judge based on the dough’s gluten development, as hand-kneading can also achieve the same result，it just takes more time.

The high-gluten flour i used has protein ranging from 12.5% ~13.7%, and low-gluten flour ranging from 8.8%~9.9%.

from China. You can try online shopping.

我加上拍视频3、4个小时

@@Teng_Siat_Hwa Thanks❤️

＂這種口味我沒吃過＂😊

谢谢你的支持。意式拉花我做得并不太好，不敢说教。等我再练练，以后找机会发。☺️

@@ApronlessGiraffe 感謝你🙏！

首先要确定是用bake, 不能用grill。没有风炉模式，就用普通模式，比我用风炉的温度多加15-20度来烤。必须提前预热好烤箱再放进去烤。

The most likely issue is that the layers have mixed. There are many reasons for this, such as: the dough temperature being too high, causing the butter to melt; the dough being too wet, which leads to the butter being absorbed; or the fermentation temperature being too high, causing the butter to melt.

黄油，但成品口感就不一样了。

@@ApronlessGiraffe 好的，謝謝您的回覆😊

without egg.👌

@@wailinglee1335 Thanks. This is probably what a conversation between humans and food looks like.

Thanks for loving these traditional Chinese pastries. Hope the wonderful flavors keep being enjoyed and passed along.😊

谢谢😊

@@Qin.C 看见中文留言好亲切，谢谢你，中秋快乐🌕

@@wailspa 是的，谢谢😊

@@KhaledAlwatar I'm so happy you succeeded! 😊 I also divide the 500g of flour into two batches to make sure it turns out perfectly every time!👌

@@Harmony_Kitchen Thanks❤️

@@nimetduru8400 Thank you for your lovely message❤️

@@alizOwOz Hi there, using bread flour for croissants is pretty much like using only high-gluten flour. Compared to a mix of high and low-gluten flours, the croissants will be fluffier but not as crisp. Some people actually prefer it this way, so you can go ahead and use bread flour. I haven’t used an air fryer before, but I think it might not work well because the small space could prevent even air circulation and affect the results. Of course, you can give it a try. Have a nice day too.🫰

about 15 minutes：）

@@carmenlee9853 Thanks a lot❤️You can replace the persimmons with figs, and it will be just as delicious.

@@najmajama8469 Hi～Humidity can indeed cause the dough and butter to absorb more moisture, making it harder to work with. You can try controlling the water content of the dough to 47%. Additionally, here are some methods to prevent the butter from melting: 1. Keep the room temperature below 22C. 2. Work quickly when rolling out the dough, minimizing contact with the dough and butter. You can also chill the tools you'll be using in the fridge before use. 3. Use unsalted butter, as salted butter has a higher water content. 4. If the flour doesn't have enough gluten strength and you haven't achieved windowpane during the kneading phase, it will take more time during the multiple folding stages, causing the butter to melt due to unnecessary pressure. Therefore, you can use a blend of 70% high-gluten flour/bread flour and 30% low-gluten flour/cake flour. 5. When freezing the dough, be mindful of the timing. If it becomes too hard, you need to move it to the refrigerator or room temperature first to restore its elasticity. The same applies to the butter. You can start by trying these methods. Feel free to ask if you have any questions.😊

@@ApronlessGiraffe Thank you soo much really appreciate that I will try but I cant control the temperature because I stay in a humid town its summer all through except during rainy seasons so that's a challenge but will try the rest of the methods once I do I will definitely give you a feed back.

And for the flour is it essential to mix them 2 what if I only have cake flour ?is there a substitute for the high gluten flour am not sure if it can be found in my country but will try to research on it first

@@najmajama8469 Cake flour should not be used as the main flour for making croissants. It is only used as an additive to balance the strength of high-gluten flour and increase the crispiness, so it should not exceed 40% of the total flour amount. The best choice for making croissants is French flour, otherwise, you can use a combination of high-gluten and low-gluten flours. If there is an Asian supermarket in your city, you should be able to find high-gluten and low-gluten flours there.

@@najmajama8469 No worries：）To be honest, summer is not the best time to make croissants. I understand your enthusiasm, but the high temperatures do add a lot of difficulty and can be discouraging. I've been through it myself. Nonetheless, I really appreciate your patience. 👍

Thank s lot😊

Thank you. Good luck to you too😊

Thanks😉

Hi ~ Ice water can prevent the dough from heating up during kneading, keeping the yeast inactive. It's recommended to keep the kneaded dough below 24C.

Flour suitable for making croissants needs a gluten content of around 11%. If it's lower, the failure rate increases. You can check the protein content of the flour to see if it's appropriate.😊

​@@ApronlessGiraffethank u

@@ApronlessGiraffe Did you mix the high gluten and low gluten flour instead of simply using all purpose flour to achieve the optimal protein content? What is the protein content of your high gluten and low gluten flours?

@@raincityfoodiee5900 Hi～I do not recommend using all-purpose flour alone because it doesn't rise well. Adding a small portion of low-gluten flour to a large proportion of high-gluten flour helps prevent the dough from being too tough and elastic, making it easier to roll out and reducing shrinkage. Plus, low-gluten flour increases crispiness, which I feel better than using pure high-gluten flour. I use many types of flour, with the protein content of high-gluten flour ranging from 12.5% ~13.7%, and low-gluten flour ranging from 8.8%~9.9%. Of course, French flours T45 and T55 are the best choices for croissants. If you can't find them, I recommend mixing high and low-gluten flours.😊

@@ApronlessGiraffe Thanks for your tips! Do you mean I can use T45 or T55 alone? Or would I have to mix them?