Could you check out my first video's teaser and support me? really putting in some effort in my videos and wanna share this with as many people as possible. Thank you
Hello there, this is the nicest cleanest video I've ever seen ... and I've seen enough in my life, so beautiful so clean and so neat and symmetrical. Something, a pleasure to have such people in baking, wow. Wow .. I'm really intrigued by your video. Thank you very much. Well done to you many times. Thank you
Could you check out my first video's teaser and support me? really putting in some effort in my videos and wanna share this with as many people as possible. Thank you
my favorite memory of making croissants is hitting the butter into shape. My friends and I at baking camp would see who could hit it the fastest. It was really noisy, but a lot of fun.
Hey, I've just tried them and they turned out to be perfect and golden like they should be; I'm having them right now with a hot coffee-milk. I was curious and in a hurry to try the recipe and see the results; so I didn't let the dough rest in the fridge for 12 hours (just 1 hours) because of my impatience. I've heard that the longer you keep your yeast composed dough in the fridge the better taste and flavor you get; I'd absolutely try the 12 hours version one day xD. And if there's a lazy impatient person out there you can just do it with the option of 1-2 hours in the fridge, don't be afraid of trying. Bakery is always fun.
I always have this burning question why people add in other ingredients in such small portion into the recipe (for example: 8 grams of butter into the dough), do they make any difference if I don’t add them in?
of course it makes a difference, a bit of butter or a bit of oil in a recipe adds richness, flavor, moisture, softness...etc every ingredient has its own role! i bake often and i can distinguish butter cakes from chiffon cakes or any others just by its look! follow the recipes! hidamari's recipes are recommend! 💕💕
there were no leftovers in my case!!!!! if your leftovers are in strings as in shape; you can just roll them like cinnamon rolls let them rise like you did for the croissant and bake them! do any shape you want be creative xD anything you'd do will be edible, so don't worry ^.^
Croissants are labor intensive but sure worth the wait. Thanks for sharing. I love the end of your videos when you eat your creations. It sounds so delicious! 💕
Made these yesterday... baked at 5am this morning, they are delicious, but my croissants 🥐 shape is not as pretty as yours, weather is too hot in Singapore, butter melted during the last rise and croissants became out of shape a bit! Thank you for teaching !
This recipe is amazing. I have tried different recipes for so many times but unfortunately couldn't make it. I am definitely gonna try this out. Thankyou
Hidamary Ojalá pueda traducirlo al español, me fascinan sus recetas, sobre todo la higiene que tiene en todo, y su delicadeza para prepararlos, un gran salud o desde México
@Weinstein Cosby I put one whole egg.. end up my dough become very sticky.. I just keep it in the fridge until next day, let's see and try. It is my first time. But I guess I can find another recipe without requiring the egg
Muy buen video! Muchas gracias por la receta. Una pregunta: ¿Puedo usar este hojaldre para hacer la receta de "cream puffs"? Su respuesta me ayudaria mucho, de nuevo Gracias! Saludos desde Argentina!
いつも楽しく見せていただいてます。
私はパンは習ったことがなくて作れませんでしたが、動画や本を見て練習してます。
またひだまりさんのレシピを見て練習させていただきます。
つくレポです。
このレシピで作ったクロワッサンが美味しすぎました。正直今までのクロワッサンで一番美味しかったです。ありがとうございます😭
パンの中でいちばん好き!!
いちばん好きなパンなんだけど
作るのがいちばん難しいんだよなぁ
切れ目を巻き始めにしたのは感動です。だから綺麗な形に出来るんだ〜休みの日に是非挑戦したくなりました。
クロワッサンってこんなに手間がかかるんですね。これからは感謝して食べます。
クロワッサンをカットした時の音がたまりませんね。
いい音です‼️
今まさにこのレシピで作ってる真っ最中です！サクサクになるように頑張ります
サクサクで美味しかったです！
生地の切れ端は三つ編みにしてくるんで焼きましたお砂糖を上からたっぷりかけて焼いた切れ端も美味しくて満足です！
焼き時間は少し長い気がしたので15分→12くらいにしました！
クロワッサンの形ってそう作るんだ！
最近クロワッサンにハマって、パンの中で一番好きになりました🥐
とても作り方が丁寧でわかりやすいです。いつもありがとうございます😊美味しさが伝わってきます。☕珈琲も豆挽くところから淹れてくれるのが最高で思わず今からいただけるのかと錯角しそう🤣
是非作ってみようと思います。
近々クロワッサンを焼こうと思っていたとこでした！
成形、くるっと丸めるとき、先の生地を軽く伸ばすといいんですね
参考になりました❤
タイムリーなレシピありがとうございました❤
おいしいそうです！ビデオを見ながら、お腹がすいた 笑 このレシピを作りたいです！いつも、このチャンエルのビデオを楽しめます！
最近クロワッサンにはまっていて
見ているだけで美味しいクロワッサンがしごいです😊ほんとに料理お上手ですね！
たまにやるHidamari さんの
ごはんシリーズで、クリスマスぴったりのごはんとデザート
見てみたいです。
丁寧だから見てて楽しい
This home-made croissant looks as good as the ones bought outside 😍
Could you check out my first video's teaser and support me? really putting in some effort in my videos and wanna share this with as many people as possible. Thank you
クロワッサンを切る音最高😃⤴️⤴️
色々と失敗を重ねている身です。練習するにはちょうどいい量ですね。今度、このレシピを使って作ってみたいと思います。失敗してもくじけずに頑張ります。
べしゃりがないし、いらんBGMもない、テロップ見易い、キッチンは綺麗。
主さん、いい動画ですね
初めて作って途中危ういかったけど
上手く作れました！
家族にも好評でした！
また作らせて頂きます
I don’t know why but these types of baking or cooking videos are so aesthetically pleasingly satisfying🤩
I think I have never seen such a beautiful dough in my life.
you should see my girlfriend's butt
@@maybepranav can you show me?
I'd love to see it.
オシャレ料理動画にありがちな謎空間に憧れてる
Very nice 👌
Your recipe are always amazing...
Looks very delicious thank you for sharing
Hello there, this is the nicest cleanest video I've ever seen ... and I've seen enough in my life, so beautiful so clean and so neat and symmetrical. Something, a pleasure to have such people in baking, wow. Wow .. I'm really intrigued by your video. Thank you very much. Well done to you many times. Thank you
Are you a critic just askin
@@lala-kc3br Hello. I flattered the video..Don't understand your question ??? All the best
@@sarahamo9172 eh nvm you don't need to answer the question
@@lala-kc3br ok...👏
Could you check out my first video's teaser and support me? really putting in some effort in my videos and wanna share this with as many people as possible. Thank you
クロワッサン作るの大変ですよね〜
でも自分で作ったクロワッサンは特別美味しい！また作りたくなりました。
毎回ため息を漏らしてしまう位、美味しそう。
元々お菓子やパン作りに興味があったけど、オーブン買おうか真剣に検討しています。
美味しいクロワッサン作れました！ありがとうございます！
Love that the measurements are just enough for a small family. Cant wait to try!
いつか挑戦したいパンだったのでこのレシピで作ってみます
Thank u for ur efforts for providing English subtitles. Love all ur videos. Always looking forward for more new baking videos
From Singapore
:0
my favorite memory of making croissants is hitting the butter into shape. My friends and I at baking camp would see who could hit it the fastest. It was really noisy, but a lot of fun.
クロワッサン作るのこんなに大変だったんだね❗
The effort and patience put into this pays off when it's ready to eat. DELICIOUS!
They are a little overcooked which makes them less soft and buttery than they should be. But the recipe is beautiful to watch.
見るならが👀美味しいしょう！これからやってみよ。ありがとうございました。教えていただきます。
Japanese cooking and basically everything they do it's just perfection!
レシピの簡略化に努めていただきありがとうございます 💖شكرا
先ほど作ってみました！バターをいれて伸ばすところでバターが出てきてべたべたになってしまいとてもクロワッサンといえる見た目じゃなくなってしまいましたが、うまければそれでよし！！
おいしそ～🥐☕️
パリパリのクロワッサン食べてみたい！
喫茶店でもカフェでもいいので始めたら必ず食べに行きます！🤤🤤🤤
クロワッサン好きだからめっちゃ食べたくなる、、、いますぐ無くなる前に家に行って貰わないと!!!
最後のくるくるっ🌀✨て、やりたい🙌
Hey, I've just tried them and they turned out to be perfect and golden like they should be; I'm having them right now with a hot coffee-milk.
I was curious and in a hurry to try the recipe and see the results; so I didn't let the dough rest in the fridge for 12 hours (just 1 hours) because of my impatience.
I've heard that the longer you keep your yeast composed dough in the fridge the better taste and flavor you get; I'd absolutely try the 12 hours version one day xD.
And if there's a lazy impatient person out there you can just do it with the option of 1-2 hours in the fridge, don't be afraid of trying.
Bakery is always fun.
Good info, well noted.thx❤️😊
I always have this burning question why people add in other ingredients in such small portion into the recipe (for example: 8 grams of butter into the dough), do they make any difference if I don’t add them in?
of course it makes a difference, a bit of butter or a bit of oil in a recipe adds richness, flavor, moisture, softness...etc every ingredient has its own role! i bake often and i can distinguish butter cakes from chiffon cakes or any others just by its look! follow the recipes! hidamari's recipes are recommend! 💕💕
What did you do with the leftover dough? I have no idea what to do with it and I feel like throwing it away is wasteful :(
there were no leftovers in my case!!!!! if your leftovers are in strings as in shape; you can just roll them like cinnamon rolls let them rise like you did for the croissant and bake them! do any shape you want be creative xD anything you'd do will be edible, so don't worry ^.^
朝から出来たてのクロワッサンがあったら最高です！
私クロワッサン明日作ります！すごく大変そうですが頑張ります
#$%_£₩&^@@@
I really love your videos not only I learn how to cook, but I can relax as well! Keep up the good work!
What a perfect, a cup of coffe and a crispy croissant. Such a perfect afternoon tea time
I'm French and I can say that croissants are really important here :)
I donno know man seems kinda fake to me
ひだまりさんの動画を見てから、綺麗なお皿で、ちゃんとご飯たべよう！と思って今朝はハムエッグにしました(笑)クロワッサンは手間がかかって大変なわりに、おいしくてサクサク食べ終わってしまいますね。
神々しい光がさしてる…！！
クロワッサン大好き💓♥️❤️
ぜひこんな美味しそう‼️
なクロワッサン食べてみたい😄💖💗💝💞
めっちゃ手間かかりますね
美味しそうです。クロワッサン好きです。
Croissants are labor intensive but sure worth the wait. Thanks for sharing. I love the end of your videos when you eat your creations. It sounds so delicious! 💕
La réussite de votre pâtisserie c'est la précision et la patience et ce n'est pas facile. 👏 👏 👏 👏 Et bon courage
I really like how you carefully measured everything until the end
PERFECTION
クロワッサン作りはいつでも時間かけるし、邪魔くさいですが、できた時の美味しさは本当に価値あるものとして仕上がりますよね！（あとで、もっと作っときゃよかった！的な。笑）ほんもののクロワッサンは手間暇かけるということですよね！
Made these yesterday... baked at 5am this morning, they are delicious, but my croissants 🥐 shape is not as pretty as yours, weather is too hot in Singapore, butter melted during the last rise and croissants became out of shape a bit! Thank you for teaching !
🥐大好き！
Mi piace molto vederti lavorare tutte le delizie che prepari 😉 Sei bravissima 👏👏👏👏👏👏👏👏
I knew the outcome would be awesome. I wish I could share the picture of my croissants. Thank you.
サクサククロワッサン美味しいですよね🥐
まるで売り物みたいです！
おいしそう💓
今度試してみます❕
非常喜歡你們倆的西點教學！我來自台北。
Adoro seu seus bolos porque você e muito caprichosa e tem a tradução em portugues, obrigada .
This recipe is amazing. I have tried different recipes for so many times but unfortunately couldn't make it. I am definitely gonna try this out. Thankyou
I was thinking about making these did you get around to making them and how did they come out?
Thanks a lot for this recipe. It looks doable and the smaller quantity makes it a more affordable option for a beginner.
Very professional. He mutes out the disruptive noises he creates
she’s a women
My favourite breakfast, with butter, lots of coffee, just heaven. Unfortunately, I don't have the patience to make them!
A perfectionist baking. I love it!
草
kannst du Deutsch？
このレシピなら私も挑戦できるかもしれないです！！
凄いですね〜！🐾✨…私は無理です…😂
Самые лучшие видео по выпечке!! Thank you very much!
断面きれい😌
Super leaf cake. I really like coffee at the end of the video :) Fine croissant!
Your croissant looks the best
You have magic in your hands....love your cooking
I always love HidaMari Cooking❤️🥰
DK’s Sweets yes this channel and cooking tree at
Re the best the two channels are very alike except one is Japanese and one is Korean
Filter coffee too? This is perfection! Do you have your own café or bakery? Because you need to have one!
Hidamary Ojalá pueda traducirlo al español, me fascinan sus recetas, sobre todo la higiene que tiene en todo, y su delicadeza para prepararlos, un gran salud o desde México
Every time I watch ur videos I love cooking more thanks for ur perfection
Rather than egg wash, I made a honey glaze for my croissants. Very tasty
I love the way you make everything really enjoyable to watch you cook
Needs patience ❤️😂
sara adel yup! That’s I don’t have it😂
@@lauralee1961 am sure 😂
Weinstein Cosby temperature of the milk? Lukewarm or cold milk?
@Weinstein Cosby I put one whole egg.. end up my dough become very sticky.. I just keep it in the fridge until next day, let's see and try. It is my first time. But I guess I can find another recipe without requiring the egg
@Klauss Milky so add more liquid instead of egg?
Everything looks very clean and neat
Hi, may I know what temperature you were proving the croissant please? Also, what's your room temperature while working? Thank you
作るのにどれぐらいかかりましたか？
すっごい美味しそうなので作ってみたい✨
I lost count at how many hours to make 10 Croissant. what a dedication.
You are really an culinary artist i love you congratulations
おはようございます(˘ω˘)
クロワッサンって層を潰さないように重ねるのが難しいんですよね！
発酵バターの香りで朝を迎えるって最高だろうなぁ♥
だんな様はレギュラー出演するようになったんですね☺️幸せな気持ちになれていいですね💕
Robin d byospngt
すごい！！！サムネめっちゃ美味しそう！！！！
Muy buen video!
Muchas gracias por la receta.
Una pregunta: ¿Puedo usar este hojaldre para hacer la receta de "cream puffs"?
Su respuesta me ayudaria mucho, de nuevo Gracias!
Saludos desde Argentina!
a breakfast eating this is heaven...greetings from Argentina, and we call this croissant "medialuna"
This is a perfect baking video.... No talking at all, just a pure show...Thank for doing this!!! I hate a channel that talks too much.
クロワッサンの製造行程初めて知りました。
生地を広げて冷蔵庫で休ましての作業が続いたから無意識にちょっと戻してしまったかと思いました。
材料は家に揃ってるけど凄く手間が掛かるから気軽にチャレンジ出来ないww
i could've dropped my croissant
I heard this comment sjsksjsdjsksjsksj
Vine is not dead
asjakjaks
H
*_you denatured milk protein_*
Miam miam j’adore tout ce que vous faites Merci chef
I Love all of your recipes
Greetings from Egypt ❤️
クロワッサンめっちゃ好きなんで作ってみようかと思いましたがめちゃくちゃ手間かかるんですね！！笑
You are the best. I love how neat your videos are . Very well explained with accurate measures . 🤗