太棒了❗️在家製作羊角麵包🥐，家人都誇好吃！
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- Опубликовано: 31 янв 2023
- @aliskitchen #可頌#羊角麵包#Croissant
食譜：
烤盤 28×28釐米
麵包7個～10個
高筋麵粉300克
牛奶50克
水80克
白糖40克
蛋液30克
鹽6克
酵母6克
無鹽黃油30克
夾層黃油150克
烤箱提前預熱15分鐘，180℃
烘烤180°C
25～28分鐘
過程：
*混合材料（黃油後加），只需要揉麵3～5分鐘即可，麵團表面呈現粗糙狀態。
*第一次室溫或冷藏鬆弛15分鐘。
*揉麵團1分鐘，麵團將變得比較光滑。
*密封麵團後，第二次室溫或冷藏靜置15分鐘鬆弛。
*蓋上麵團，案板上麵團鬆弛15分鐘。然後擀開成20*40釐米的麵片。
*麵團密封後-15～-18°C冷凍35分钟
*软化黄油擀成20×20厘米方形薄片冷藏备用
*冷冻好的面团包黄油，擀開到0.7釐米厚，寬20，長50～60釐米長的麵片。
*4折，然後再次擀開，折成3折。
*蓋好麵片，冷凍35分鐘。
*擀開麵團成20×40釐米的麵片。
切分成底面10釐米左右的等腰三角形。
捲起，尖頭壓在麵包底下。
28度左右放烤盤發酵1.5小時（發酵溫度不要超過30度）。
烤箱提前預熱15分鐘，180℃
烘烤180°C，烘烤25～28分鐘。
recipe:
baking tray 28 x 28 cm
7 to 10 pieces of bread
300g bread flour
50 grams of milk
80 grams of water
40 grams of white sugar
30 grams of egg liquid
6 grams of salt
Yeast 6 grams
30g unsalted butter
Interlayer butter 150g
Preheat the oven for 15 minutes in advance, 180°C
Bake at 180°C
25-28 minutes
process:
*Mix the ingredients (add after the butter), only need to knead the dough for 3-5 minutes, the surface of the dough is rough.
*Relax for 15 minutes at room temperature or in the refrigerator for the first time.
* Knead the dough for 1 minute, the dough will become smoother.
*After sealing the dough, let it rest for 15 minutes at room temperature or refrigerated for the second time to relax.
*Cover the dough and let the dough rest on the chopping board for 15 minutes. Then roll it out into a 20*40 cm dough piece.
*After the dough is sealed, freeze it at -15～-18°C for 35 minutes
*Roll the softened butter into 20×20cm square slices and refrigerate
*The frozen dough is covered with butter, and rolled out to a thickness of 0.7 cm, a width of 20, and a length of 50-60 cm.
*Fold in 4, then roll out again and fold into 3 folds.
*Cover the dough and freeze for 35 minutes.
*Roll out the dough into a 20×40cm piece.
Divide into isosceles triangles with a base of about 10 cm.
Roll up and press the tip under the loaf.
Ferment on a baking tray at around 28 degrees for 1.5 hours (the fermentation temperature should not exceed 30 degrees).
Preheat the oven for 15 minutes in advance, 180°C
Bake at 180°C for 25-28 minutes. 
Хобби
![【三⭐️難度】牛角包 🥐 原來有簡易版！整咗三年終於成功！失敗經驗分享！Croissants [Eng Sub]](http://i.ytimg.com/vi/Sz2NHcGHfnM/mqdefault.jpg)
食譜：
烤盤 28×28釐米
麵包7個～10個
高筋麵粉300克
牛奶50克
水80克
白糖40克
蛋液30克
鹽6克
酵母6克
無鹽黃油30克
夾層黃油150克
烘烤180°C
25～28分鐘
過程：
*混合材料（黃油後加），只需要揉麵3～5分鐘即可，麵團表面呈現粗糙狀態。
*第一次室溫或冷藏鬆弛15分鐘。
*揉麵團1分鐘，麵團將變得比較光滑。
*密封麵團後，第二次室溫或冷藏靜置15分鐘鬆弛。
*蓋上麵團，案板上麵團鬆弛15分鐘。然後擀開成20*40釐米的麵片。
*麵團密封後-15～-18°C冷凍35分钟
*软化黄油擀成20×20厘米方形薄片冷藏备用
*冷冻好的面团包黄油，擀開到0.7釐米厚，寬20，長50～60釐米長的麵片。
*4折，然後再次擀開，折成3折。
*蓋好麵片，冷凍35分鐘。
*擀開麵團成20×40釐米的麵片。
切分成底面10釐米左右的等腰三角形。
捲起，尖頭壓在麵包底下。
28度左右放烤盤發酵1.5小時（發酵溫度不要超過30度）。
烤箱提前預熱15分鐘，180℃
烘烤180°C，烘烤25～28分鐘。
recipe:
baking tray 28 x 28 cm
7 to 10 pieces of bread
300g bread flour
50 grams of milk
80 grams of water
40 grams of white sugar
30 grams of egg liquid
6 grams of salt
Yeast 6 grams
30g unsalted butter
Interlayer butter 150g
Bake at 180°C
25-28 minutes
process:
*Mix the ingredients (add after the butter), only need to knead the dough for 3-5 minutes, the surface of the dough is rough.
*Relax for 15 minutes at room temperature or in the refrigerator for the first time.
* Knead the dough for 1 minute, the dough will become smoother.
*After sealing the dough, let it rest for 15 minutes at room temperature or refrigerated for the second time to relax.
*Cover the dough and let the dough rest on the chopping board for 15 minutes. Then roll it out into a 20*40 cm dough piece.
*After the dough is sealed, freeze it at -15～-18°C for 35 minutes
*Roll the softened butter into 20×20cm square slices and refrigerate
*The frozen dough is covered with butter, and rolled out to a thickness of 0.7 cm, a width of 20, and a length of 50-60 cm.
*Fold in 4, then roll out again and fold into 3 folds.
*Cover the dough and freeze for 35 minutes.
*Roll out the dough into a 20×40cm piece.
Divide into isosceles triangles with a base of about 10 cm.
Roll up and press the tip under the loaf.
Ferment on a baking tray at around 28 degrees for 1.5 hours (the fermentation temperature should not exceed 30 degrees).
Preheat the oven for 15 minutes in advance, 180°C
Bake at 180°C for 25-28 minutes.
Спасибо.
❤️❤️
Where I can share a photo?
Thank you for providing the written instructions for this recipe, really appreciate it. I am old school and cannot just watch the video and be able to follow it without something written to refer to. Thank you again. Just found your recipes a few days ago and subscribed. Looking forward to trying your recipes. Thanks again.
Thank you for liking my channel and my recipe, and I’m happy that you find my video helpful🥰🥰❤️❤️💐💐
非常漂亮 層層分明酥脆的牛角包🥐 多謝粟老師分享🌹
感謝您的喜愛！
阿栗很高興能看到您的鼓勵與留言。🥰💖🙏🌹🍀
I'm from Italy. I love this channel and the recipes you are teaching us. Just took out the oven my crossants, can't wait to taste it! Hugs Ali
Thank you friend from Italy, for supporting my recipe and my channel ❤️❤️🌹🌹 I believe your croissant will be very delicious, you are amazing 👍👍👍
謝謝您的教學，家人好喜歡喔！一天要做兩次才夠吃😊
感謝您的厚愛與支持🥰🥰❤️❤️很高興聽到您的家人也喜歡👍👍💐💐
👍👍實在大棒了！要做這個😋
感謝您的厚愛！
🥰💖🌹🍀🙏
最喜歡阿栗老師把邊料捲起來烤！一點都不浪費食材❤
有些老師為了追求整形美觀，把切下的邊料就捨棄了，覺得很可惜😢
很喜歡很喜歡阿栗老師的麵包！謝謝您的分享❤❤❤
Hi Ali ❤ I don’t have the perfect words to describe how I love your channel, it’s not my first time trying one of your recipes and it always come out so good so delicious 😋 thank you for your hard work and sharing this beautiful recipes I will definitely try making this one too and I’m sure it will be as good as the all recipes I have already tried ❤
Thank you for your liking and comment,dear friend!🥰🙏💖🌹🍀
只有勤勞的人能做食譜影片，所以來支持❤❤❤❤
感恩您的支持與厚愛，阿栗感謝您的鼓勵，會繼續努力！
💪🤗🙏🌹❤️😘😘
Hi Ali ! Nice and neat way of doing crossients . Thanks .
谢谢老师分享层次感分明的“羊角面包”
👍
感谢Jeeleng对阿栗的厚爱！
🥰🙏🌹💖🍀🍎🥐🍊
Croissant, me encantó tu receta, gracias desde la Rep Dominicana 🇩🇴
Gracias amiga de republica dominicana, gracias por gustarme mi video🥰🥰❤️❤️
Hi mam,i love your channel.The recipes are failproof and i made your focaccia,it came out so dilicious and perfect.Thank you for all your hard work making all these wonderful recipes🥰👍
🥰🙏🌹💖🍀
Thank you so much for your love and comments! I am so excited and honored to share it with you.
Nice work as usual well done👏👏👏👏👏👏💯💯💯👌👌👌👌👌❤️
Thank you for your liking and comment,dear friend!🙏🥰🌹💖🍀
My best friend, It's always great. We liked and enjoyed to the end.
漂亮！少見漂亮的牛角麵包。
Hi Ali, 我非常愛吃牛角酥，昨天动手跟著試做，但焗后焗盆內沈澱了很多牛油，雖然仍然很松鬆好吃，但就內裏沒有honeycomb而且顏色偏白，請問可以為我解答，因為我真的很愛吃croissants，也想挑戰自己做出美味的牛角酥。
1. 為何焗後盆內那麼多牛油？
2. 為何焗後颜色不是golden brown? 我用230°先焗8m，然後減温至190°焗10m。
3. 可以把shaped croissants冷藏發酵至第二天早上才焗，因為我想吃到新鮮出爐的牛角酥哦？🙏
I did it!! Came out incredible
I’m happy to hear that your bread came out well👍👍❤️❤️ you are a great baker, thank you for supporting my recipe 🥰🥰💐💐🌹🌹
ขอบคุณมากค่ะ น่าทำน่าทานมากค่ะ
ขอบคุณมากค่ะ🙏🥰🌹💖🌸🌸🍀🍀💞💞
非常美的 croissant層次分明😮👏，不知道我能否做到那麽美😅。謝謝你的分享❤
感謝Grace的評論。可頌麵包開酥比平時做麵包多了冷凍的時間，只要操作環境溫度控制好不要超過23度，不容易黃油融化，就會有利於擀開麵團和調整造型。
如果您擀開的過程當中麵團太軟可以放冰箱冷凍幾分鐘降回一下溫度，這樣就好操作了。
🥰💞🌹🍀
@@aliskitchen 好多謝你指點和分享。有時間一定會嘗試去做！thank you so much🥰💕
شكرا على هذي الوصفه الرائعه. استمري عزيزتي فانتي انسانه مبدعه ولكي مشاهدين كثر يستغيدوا من ابداعك فاستمري
شكرًا جزيلاً لك على تعليقاتك الدافئة والمحبة ، شكرًا لك على تشجيعك وتحفيزك لمواصلة العمل الجاد. أتمنى لك أفضل حياة ممكنة.🙏🥰💖🌹🍀
Спасибо большое, буду делать! 😁That's it, thank you very much, I'll do it!😁非常感谢，我会的！👍👍
Thank you for your liking and comment,dear friend!
非常感恩您一直以来的喜爱与支持！
🙏🙏🥰🥰🌹🌹💖💖🥐🥐🍀🍀💞💞
Love it ❤
谢谢你的食谱，请问做好了可以放冷冻收藏吗？如果要吃时才烘。
好赞👏
Beautiful!!!
Thank you for your liking and comment!🙏🌹🍀🥰💖
Indonesia lagi menyimak tangan trampil......sy tertarik meskipun bikinnya agak ribet....sempurna tampilan kuenya.....sukses selalu...
Klo sudah bisa bikin bisa bikin nagih lho walaupun butuh banyak wkt tp klo dah bisa gak se ribet yang di bayangkan
Thanks for the recipe mam
Thanks for your liking ,my friend!
🤗🥰🌹💖💞🌸🍀
阿栗的厨房廚房很讚👍，可惜沒聲音講解。
好強哦❤
感谢Linda的喜愛！
🙏😘🌸💖🍀🌹🍎🍊
我喜歡老師的作品
非常感恩您對阿栗厚愛與鼓勵。
阿栗繼續努力，期待做出更多精彩食譜與您分享！
🥰🥰🙏🙏💖💖🌹🌹🍀🍀
你好, 現在流行做超巨大的牛𧢻包, 足足40-50CM長, 你可以挑戰一下
Wonderful!
Thank you for your liking and comment!
🥰🙏💖🌹🌸
Thank You 🙏🌹
pleasure！🥰🥰❤️❤️❤️
Мастер своего дела ! Вкусно! 👍Master of his craft! Yummy!
Большое спасибо за ваши лайки и комментарии! Не могу не поделиться с вами этим рецептом. Я хочу послать вам мои наилучшие пожелания.
🙏😘💖🌸🌹💞🍀
I love 🥐 croisant...
Thank you for your comment and liking!
😘💖🙏🌹🍀🌸
Minha querida você e10 com essas receitas u meu Maomé e Lucia esposa de seu Agostinho e uma pena eu não aberto fazer não ok.. beijo amiga.😚
Greetings from Ukraine ! Thanks for sharing your crown dish recipes.
I love when food is deliciously prepared..
Thank you so much friend from Ukraine, thank you for liking and supporting my channel 🥰🥰❤️❤️
@@aliskitchen Please.
好想食
Chị làm quá đẹp tuyệt vời
Cảm ơn bạn đã bình luận, Ali gửi đến bạn những lời chúc chân thành nhất, chúc bạn một cuộc sống hạnh phúc🌸🌸🌸
Hi Ali, Can I proof the shaped croissants in the fridge & bake in the morning as I wanted to eat freshly baked croissants as breakfast? If yes, how long to keep in fridge for proofing or I should let it proof for a while at room temp then refrigerate until next morning. Your advice is much appreciated 🙏
My understanding is that putting the dough in a 2-4 degree C fridge will only SLOW down the fermenting process considerably but not completely stop it. Putting them in the FREEZER on the other hand will simply freeze them and stop the fermentation completely (as evidenced by ready made baos in the freezer aisle not bursting out of their packages lol). Ergo, your idea of fermenting overnight in the fridge will probably work. Good luck!
Should I try? Anyone tried this recipe?
ياليت. تعملي لنا طريقه التخمير البطي. وكيف التفريز. لعمل المشاريع.
Gostei de ver suas massas seu trabalho pena que você não passa para português 😅
Bravo mi piace 😊❤
Very very beautiful and different recipes thanks for sharing this recipe 🌹🌹🌹🌹🌹🌹
Thank you for your liking and comment!🙏🥰🌹💖
Parfait 😊
Son 180grados de 25 a 28 minutos o que es eso, por favor, es a
謝謝分享👍我今天試做了，好鬆脆！只是等最後發酵時牛油溶了，請問如何防止溶化？
您好，感謝您的喜愛！
發酵溫度控制在28度左右，不要超過30°C，這樣就不會融了🥰
謝謝😊
不客氣，阿栗很高興與您分享！
🙏🥰💖
Looks so good!!
Thank you for your liking and comment!🙏🥰🌹💖
非常棒就是太麻烦。
感謝您的喜愛。
😘🌹🍀🙏
😍😍😍😍
👍👍👍💯
🙏🌹🥰💖🍀
感謝您厚愛！
为什么我的牛油都被我杆出来了😢😢
老師請問冷凍是指冰格那邊而不是普通格放疏菜那邊，謝謝你！
您好，冷凍是凍硬的那一層，大約零下18度左右的溫度。不是0度左右的冷藏。
冷凍會讓麵團快速凍硬一些方便操作。🥰💖
@@aliskitchen 🙏
😘💖🌹🍀
想請問烤多久呢？
您好，烤箱180°C提前預熱十五分鐘，然後烤25-28分鐘🥰🥰👍👍
👍👍😍
Thanks for your liking and comment!
🥰🙏🌹💖
請問如果減少牛油至100gms 可以做到同樣效果嗎？因為我覺得有點油膩了，謝謝🙏
您好，謝謝您的喜愛！
很抱歉，不建議用來開酥的牛油再減少，太少會影響開酥效果。如何減少，最多可以減到120左右，已經算很少了。🥰💖
謝謝你的回覆
不用黃油也行。。。我做過。。。
👌🏻❤
🙏🥰🌹💖🍀
❤❤❤❤❤❤
我做第二次發酵用了兩小時，但是都發得不夠大，為什麽呢？
您好，開酥可頌因為製作過程中的放入冰箱冷凍降溫和鬆弛益於後面的擀開造型，低溫會讓麵團發酵速度講慢。第二次發酵速度確實會比普通甜麵包慢一些的。🥰💖
謝謝
Awesome ❤️ but it’s too much work for me
🥰🌹💖🙏🍀
Thank you for your liking and comment.
👏👏👍👍🙏🏼🙏🏼🙏🏼
😘😘💖💖🌹🌹🍀🍀🙏🙏
❤👋👋👋👋👋
🙏🥰🌹💖🌸🌸
👋👋👋👋👋👋❤
🙏🥰🌹💖💞
ขอบคุณมากค่ะ น่าทำน่าทานมากค่ะ
ขอบคุณมากๆ🙏🙏😘😘💞💞💖💖🌹🌹
Hi Ali I ❤ your channel. So very happy to discover your channel. I have been baking most of your breads,always good never failed! Thx very much for sharing.
Thank you! Happy to hear that you made so many successful breads and I’m glad that my videos help! ❤️❤️🥰🥰