The ingredients in this video can also make 5 Pain au Chocolat. You can find the recipe in the link below. ruclips.net/video/R2yhKDlzEP0/видео.htmlsi=4UIoHFcbD5DI3fk3
Thank youu for thiss😭😭😭😭 I made it yesterday and it came out just like you did. I realized that if you live in a more humid place like the Philippines, you need to have a smallest batch as possible like if you're using 500 grams of flour per recipe you must devid3 it into 2 parts and laminate it separately to make it easier. And i use half the amount of yeast instead of 5 grams in the video so yeast will rise slowly
Hi mme . Great results . My I ask you a question ? With regular “standmixer- kitchenaid”. How much time does it take to get to the windowpane test ? 🙏🙏🙏🇧🇪Dirk Belgium
Hi, thanks for sharing this recipe, it looks great! May I ask you some question? Can I use bread flour instead of high n low gluten one? And, do you think I can bake this with the air fryer? Thank you so much, have a nice day! XD
@@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.🫰
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.
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.
hi there so I have few questions as I have tried making croissants my issues were butter melting as I am in a humid place I kept on freezing my dough as I was scared the moment its out of the fridge or freezer the mutter melts, when I rolled kept on getting worse I still do plan on trying it again but I don't Know how to fix that problem is it the surface or the flour as I used all purpose flour? I dnt know any guidance would be appreciated I did mine for the 3 days method
@@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. 👍
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 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.😊
The ingredients in this video can also make 5 Pain au Chocolat. You can find the recipe in the link below.
ruclips.net/video/R2yhKDlzEP0/видео.htmlsi=4UIoHFcbD5DI3fk3
Qué idioma es el originario⁉️
@@DanielaBg-fs4rx English
Thank youu for thiss😭😭😭😭 I made it yesterday and it came out just like you did. I realized that if you live in a more humid place like the Philippines, you need to have a smallest batch as possible like if you're using 500 grams of flour per recipe you must devid3 it into 2 parts and laminate it separately to make it easier. And i use half the amount of yeast instead of 5 grams in the video so yeast will rise slowly
@@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!👌
Delicious...Thanks a lot for sharing your recipe!
No problem. So happy you liked it! 😊
@@ApronlessGiraffe
Looks just Beautiful 🥰
@@Harmony_Kitchen Thanks❤️
Hi mme . Great results . My I ask you a question ? With regular “standmixer- kitchenaid”. How much time does it take to get to the windowpane test ? 🙏🙏🙏🇧🇪Dirk Belgium
about 15 minutes：）
Hi, thanks for sharing this recipe, it looks great! May I ask you some question? Can I use bread flour instead of high n low gluten one? And, do you think I can bake this with the air fryer? Thank you so much, have a nice day! XD
@@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.🫰
🥐Here are some tips for making croissants in my community. Feel free to check them out.
我的社区贴里有关于可颂的小贴士分享，欢迎去看看。😊
請問我的烤箱沒有風扇也沒有分上下火的功能，用什麼溫度來焗．需要預熱焗爐嗎？謝謝你🙏！
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。
Thank you so much, may I ask why did you use ice water?
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.
where did you buy your dough mat? thanks
from China. You can try online shopping.
請問active dry yeast and instant rise yeast应该用那一种呢？谢谢你
我用的是instant的干酵母，可以直接和面粉里搅和。active的酵母应该是要事先放在温水里激活后再和面粉搅和。您可以看看产品说明。但如果您用的是鲜酵母，那需要的用量大概是干酵母的三倍。
我建议用insant的酵母，不要用active的。因为可颂对酵母的活性周长要求比较严格，需要酵母的活性处于一段长时间的休眠，等到后期再发挥作用。所以如果用active的酵母，通过温水激活后，等到后期需要用它的时候，活性已经失去一部分了，没有那么大的力量膨胀了。所以，建议用instant的。
@@ApronlessGiraffe 非常感谢您的回复告知。多謝了。
❤❤❤siz bir sanatcisiniz Istanbuldan sevgiler
@@nimetduru8400 Thank you for your lovely message❤️
if there asign of honeycomb, but very little; what would be the reason?
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.
hi there so I have few questions as I have tried making croissants my issues were butter melting as I am in a humid place I kept on freezing my dough as I was scared the moment its out of the fridge or freezer the mutter melts, when I rolled kept on getting worse I still do plan on trying it again but I don't Know how to fix that problem is it the surface or the flour as I used all purpose flour? I dnt know any guidance would be appreciated I did mine for the 3 days method
@@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. 👍
你好，请问老师在开酥时环境室温是多少？谢谢
不超过20度哦😊
谢谢老师回复
Can we use all purpose flour instead high n low gluter flour .please reply
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?
Wooow
without egg?
without egg.👌