Such a wonderful infornative video! Very in depth! I was SO disappointed at the end when you didnt cut one open to show the layers inside or so we could hear the crispness 😩
I kneaded the dough, and put it in the freezer, on the condition that I take it out after two hours and put it in the fridge, but I forgot it in the fridge for the second day, more than twenty hours, before laminating, of course. Could this be the reason why the croissants are not proofing well, weakening or killing the yeast
So, on the third day, I shaped croissants, but I want to bake them the next day. Should I put them while they are shaped in the refrigerator or freezer for the second day?
* I saw some recipes say that the butter sheet thickness must be the same thickness of the dough . when the butter weights 50% of the flour , the thickness of the butter sheet will be less than the thickness of the dough rectangle . Should I use more butter ? * Another thing my croissants aren't crispy and some layers aren't thin and after baking it does not rise so much (Like the one I buy from the bakery) and is somewhat flat (I didn't use poolish) . * When I am rolling the dough must i roll from the center to the sides or from one side to another side ? * Last thing can i replace the butter in the dough itself with an oil ?
hello，i wanna ask how do you roll out the final roll so easily? mine did not roll and sometimes tears. I did noticed you have a thinner final fold, but could that be the flour?
Hi Archer, key is to “REST” the dough. When you knead or even rolling , gluten will develop with TENSION and ELASTICITY you have to rest before you roll in the next step. For Final roll , I rest the dough in fridge ( Not Freezer ) for 1 night or at least 4 hrs. Let’s try again next time !
helloo dondee, i have question here. is it necessary to make croissant in an air conditioner room. coz im living in a hot weather country. is it possible for me to make a good croissant? coz im failing making the croissant like 5 times coz the butter always melts.
My answer : I don’t really measure it but normally I think its’s around 3-4 mm. My Thinking: OMG !!! We’re homemade we don’t have to measure things 😂😂😂 Facts: It doesn’t matter how thick of the dough when you fold. The final rectangle before shaping is the most important that stage we need 3-4 mm.
I actually like this video but hate the clicking sounds!
unfortunately didnt cut one to see the lamainated end result
Such a wonderful infornative video! Very in depth! I was SO disappointed at the end when you didnt cut one open to show the layers inside or so we could hear the crispness 😩
Hello Thank you for the great video. Could you please advice on how to use sourdough starter / levain to make croissant?
Hi Thank you for the video, could you please advice on how to use levain sourdough started to make croissant?
This is awesome , was looking for a clear recipe with poolish and found it! Really appreciate it
@doodee video
Hello my margarine is breaking but its at the right temperature for laminating, what am i doing wrong ?
ส่วนตัวไม่ชอบ poolish กลิ่นแป้งหมักมันกลบกินเนย
very nice video, the recipe looks promising too, I'll try!
Superb!!! T❤❤❤hank you!
คิดถึงเสียงพี่ ฟังแล้วได้อรรถรสกว่า 55
How much does each croissant weigh?
Hey! May İ ask you question? İf i want to make dough out of 10 kg, should what will be poolish recipe?
why your butter donset break when rolled, it is frezee.
I kneaded the dough, and put it in the freezer, on the condition that I take it out after two hours and put it in the fridge, but I forgot it in the fridge for the second day, more than twenty hours, before laminating, of course.
Could this be the reason why the croissants are not proofing well, weakening or killing the yeast
So, on the third day, I shaped croissants, but I want to bake them the next day. Should I put them while they are shaped in the refrigerator or freezer for the second day?
ทำไมทำออกมาแล้วเปลือกแข็งแล้วข้างในไม่เป็นโพรงอะครับ
* I saw some recipes say that the butter sheet thickness must be the same thickness of the dough . when the butter weights 50% of the flour , the thickness of the butter sheet will be less than the thickness of the dough rectangle . Should I use more butter ?
* Another thing my croissants aren't crispy and some layers aren't thin and after baking it does not rise so much (Like the one I buy from the bakery) and is somewhat flat (I didn't use poolish) .
* When I am rolling the dough must i roll from the center to the sides or from one side to another side ?
* Last thing can i replace the butter in the dough itself with an oil ?
ขอบคุณมากจ้า ได้ความรู้เหลือเกิน
สนุกมากๆ ขอให้คุณ โชคดี ตลอดไปนะคัะ.
Can I not use the milk powder?
woooooooow best croissant recipe ever on the youtube
Great content. Thanks from Brasil!
วิดีโอดีมากเลยค่าาดูจนจบ
Excellent congratulations.
ถ้าไม่ใช้เนย สำหรับ ทำpastry เป็นเนย
ธรรมดา ได้ไหมค่ะ?
เนยธรรมดา หลายคนเจอปัญหาละลายเร็วค่ะ ถ้ารีดมือแนะนำเนยสำหรับทำครัวซองต์ค่า
ทิ้งไว้อุณหภูมิห้อง คื่อห้องติดแอร์ป่าวคะ
25-28ได้เลยค่ะ
เราสามารถใช้มาการีนาำครัวซองได้มั้ยคะ หรือใช้เนยผสมมาการีน
ดี๋ยังไม่เคยลองทำค่ะ แต่ถ้าทำชั้นอาจจะออกมาไม่ค่อยแยกกันสวยงามค่ะ
สวยน่าทานมากค่ะ
May i know what is the measurements when you rolling?
Quite hard to answer because I’m not a measurement kind of person 😂😂 flour 500 g > 2 set > 1set cut 8 pcs. Sooo total 16 pcs.
พี่ขายโดว์ตรัวซองแช่แข็งมั้ยครับ ^^
สวัสดีค่า โดว์แช่แข็งต้องซื้อกับร้านที่มีเครื่องช็อค Blast Freezer ค่ะ ดี๋ยังไม่มีค่า
What kind of oven do you use?
I use convection oven 👍
hello，i wanna ask how do you roll out the final roll so easily? mine did not roll and sometimes tears. I did noticed you have a thinner final fold, but could that be the flour?
Hi Archer, key is to “REST” the dough. When you knead or even rolling , gluten will develop with TENSION and ELASTICITY you have to rest before you roll in the next step. For Final roll , I rest the dough in fridge ( Not Freezer ) for 1 night or at least 4 hrs. Let’s try again next time !
helloo dondee, i have question here. is it necessary to make croissant in an air conditioner room. coz im living in a hot weather country. is it possible for me to make a good croissant? coz im failing making the croissant like 5 times coz the butter always melts.
Sometimes when I don’t wanna turn on air conditioner, I knead at night and laminate in the morning and proofing in the morning. 😃
@@doodeevideo6521 good tips. thank you so much doodee!! :)
Whats the thickeness of dough for the first and second roll that you aim for? Like how think should we roll it?
My answer : I don’t really measure it but normally I think its’s around 3-4 mm.
My Thinking: OMG !!! We’re homemade we don’t have to measure things 😂😂😂
Facts: It doesn’t matter how thick of the dough when you fold. The final rectangle before shaping is the most important
that stage we need 3-4 mm.