I love baking croissants but I still watch videos to see if I can pick up any tips. This video is one of the better ones, detailed, straight forward and no drama! I happen to have a steam oven and I'm wondering if the steam function would aid in the baking part of making croissants. I've been loathe to try it incase it makes them go wrong (after taking the trouble to make the dough well!).
This is so helpful! I’m following the recipe on the blog, but this answers any questions I had. I am making a vegan version, which I know isn’t recommended, so I’m hoping they’ll turn out good!
Hi. Can you plz upload a version of your classic chocolate cake recipe in video... Ps if I'm using motha cocoa powder which is not dutch processed, Can I skip the vinegar or the buttermilk to regular milk to cut off extra acidity?
I had an idea with my croissant - the butter has slowly absorbed into the dough right after right fold . I noticed this the dough felt oily when I took it out. So it had zero honeycomb and the inside was still a bit raw. Pls help
Hi If the butterwas absorbed by the dough, it is very likely that the butter and dough was too warm. It is important for the dough and butter to be cold so that they can remain separated - but not too cold that the butter breaks into pieces.
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I love baking croissants but I still watch videos to see if I can pick up any tips. This video is one of the better ones, detailed, straight forward and no drama! I happen to have a steam oven and I'm wondering if the steam function would aid in the baking part of making croissants. I've been loathe to try it incase it makes them go wrong (after taking the trouble to make the dough well!).
Very wonderful job! Now we know why they are SO special with all those steps. Thank you~
I am so grateful for your very helpful and detailed recipe! I've made several batches of croissants and they all come out beautifully! ❤
Yay, I'm so glad to hear the recipe was helpful! Thank you! ☺
@@Theflavorbender I like to add chocolate chips before I roll them up. I'm also tempted to try rolling some turkey and cheese into them!
Amazing ❤❤ step by step .thanks
Thank you so much!
Thank you
This is so helpful! I’m following the recipe on the blog, but this answers any questions I had. I am making a vegan version, which I know isn’t recommended, so I’m hoping they’ll turn out good!
Nice video, love the bits of info here and there. They turned out beautiful, by the way.
I'm so glad!
i was wondering if you could add measurements of the ingredients for the dough?
Me gustaria saber las cantidades de los ingredientes. Gracias
Hi! All ingredients quantities and detailed recipe link is in the description :)
Hi. Can you plz upload a version of your classic chocolate cake recipe in video...
Ps if I'm using motha cocoa powder which is not dutch processed, Can I skip the vinegar or the buttermilk to regular milk to cut off extra acidity?
Can I please have the correct amount in this recipe
Hi
The recipe link with all the details and full ingredient amounts can be found in the description.😊
What to do half of dough?
I had an idea with my croissant - the butter has slowly absorbed into the dough right after right fold . I noticed this the dough felt oily when I took it out. So it had zero honeycomb and the inside was still a bit raw. Pls help
Sounds to me that your butter was too warm and this caused the dough to absorb it.
Hi If the butterwas absorbed by the dough, it is very likely that the butter and dough was too warm. It is important for the dough and butter to be cold so that they can remain separated - but not too cold that the butter breaks into pieces.
Mesures ?