Muy bueno el video, te consulto , cuando le das la ultima vuelta cuantas horas de heladera tiene antes de cortarlas, y en la laminadora a cuantos milimetros las bajas? muchas gracias
Hello, I really don't understand what the trick is... When I perform folds at my house it's quite impossible as the dough is so strong even with 2 hours rests...
It’s probably the flour you are using and let the dough-rest put in the fridge so the butter in the dough doesn’t get warm. His counter is marble that’s why he probably doesn’t have to rest the dough or refrigerate because the surface he’s using is marble it keeps it cold
@jimmyhuynh7563 hi yes i just mix in low speed for 10mins and I leave overnight into 4c fridge. Early in the morning I start laminating the dough. 1875g of bread flour I’m using around 1450-1500g of water it always depends on the quality of your flour , some flour absorb a lot of water and others is not. So you have keep on eye.
@@macklim Francine Flour is a French Flour its T - 45 flour that’s great for making Croissant bread flour is not going to work the way you may expect it to
Can we stop assuming everything on RUclips is made specifically for you and using the equipment you use? Why would you assume this was made to demonstrate domestic pastry making when it is being filmed in a commercial kitchen? 😂
3-4-3 laminating process / 1 double and 1 single folds.
As like as triple single
@SultanSyahir335 yes exactly
Chef temprature of the dough butter for laminastion
Thank you very informative.
Welcome
ماشاء لله روووعة👌🏻
@samarsamar-yk7db thanks
instagram.com/macariolim?igsh=Z2w4N2MyN283dXM3&
You're doing a very good job! Une vidéo très utile merci❤
Thank you so much!
Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍 Great job well done
Thank you so much!
Thank you so much!
Great job, temperature of baking and proofing
Muy bueno el video, te consulto , cuando le das la ultima vuelta cuantas horas de heladera tiene antes de cortarlas, y en la laminadora a cuantos milimetros las bajas? muchas gracias
Hello better if overnight in freezer then defrost.
Thickness during folds 10mm
Hello
Great technique
Nicely done
Thanks
Awesome! I can't wait to try this at home!
Yeah you should soon.🙏🏻
Hello Macklim can you suggest as a small bakery and cafe what type of oven and equipment I should purchase
Thanks for sharing! It helps a lot❤
I'm so glad!
Thanks for good information.Do you use Francine Flour for croissant dough?
Yes t45
Thank you
Your welcome
Maybe you need a fully automated production line to produce croissants more efficiently😃😃😃😃
Can you please tell me about the company
Brand name and model of this GREAT MACHINE ??
Its very nice size sheeter
Hi tekno stamap table top sheeter.
Hi sir.. May I know how long is your worktable? Tq
Hi how are you? 75cmx170cm
What temperature and cooking time please
170•c 18-20mins always depends on your oven ,so please keep on eye to your oven while baking.
This recipe is with egg or without egg
Magkano sahuran dyn sir bilang croissant maker?
What is the ratio of butter and dough
Hi 3.4kg dough and 1kg butter sheet
@@macklim Thank you so much,is possible to share the sigreate of the receipe and size of croissant
Recipe?
Please find my video on how to make french croissant. You will find there the recipe.
Do you own a cafe
Not yet hopefully soon.
@@macklim
Thanks for the reply
My Prayers and best wishes for your own Cafe !
@sehzadhussain9519 thanks a lot!
Hello, I really don't understand what the trick is... When I perform folds at my house it's quite impossible as the dough is so strong even with 2 hours rests...
It’s probably the flour you are using and let the dough-rest put in the fridge so the butter in the dough doesn’t get warm. His counter is marble that’s why he probably doesn’t have to rest the dough or refrigerate because the surface he’s using is marble it keeps it cold
what is your hydration of your dough? also you might have not kneaded enough to create gluten structure for elasticity.
@jimmyhuynh7563 hi yes i just mix in low speed for 10mins and I leave overnight into 4c fridge. Early in the morning I start laminating the dough.
1875g of bread flour
I’m using around 1450-1500g of water
it always depends on the quality of your flour , some flour absorb a lot of water and others is not. So you have keep on eye.
Thank you ! Your are right.
@@macklim Francine Flour is a French Flour its T - 45 flour that’s great for making Croissant bread flour is not going to work the way you may expect it to
Kindly share us the receipe
Hi please find my other video you will find my recipe there. Thanks
Mice
Can we stop showing recipes that assume people making this at home own a sheeter? That’s not realistic
There’s no imposable even at home can make a similar just need a patient and more practice as well.
Can we stop assuming everything on RUclips is made specifically for you and using the equipment you use? Why would you assume this was made to demonstrate domestic pastry making when it is being filmed in a commercial kitchen? 😂