@@CadenceGao Tks but i didn't notice u putting any butter in your yeasted dough though. So your lamination butter is approx 1333gm? And one last question, do u think it is ok to mix in some flour to the beurrage for easier lamination (to prevent it from melting)? Hope to get this right as I would like to try out this weekend.
這是做創作該有的底氣，帥氣十足
把高师傅的YT放慢到50%，效果很特别😂
他真的好性感啊……
客气了 😁
True… 直男都覺得他超帥
藝術家。。。粗曠跟細膩的極致綜合
男的都覺得很有魅力
不許瑟瑟
@@alexkoh6866l
Lol😂
Croissant 最希望見到是裹面組織🥺
如果可以拍到佢的切面會更好
帥啊！就喜歡這個調調
I like and thanks Chef tell us the food story and how to happened
工欲善其事，必先利其器(就是快速省力~~~)
Chef, may i know how much butter do u use?
for the dough, around 5-10 percent is fine, for lamination, anywhere between 1/4 to 1/3 of dough weight. Depends on how generous you’re feeling
@@CadenceGao Tks but i didn't notice u putting any butter in your yeasted dough though. So your lamination butter is approx 1333gm? And one last question, do u think it is ok to mix in some flour to the beurrage for easier lamination (to prevent it from melting)? Hope to get this right as I would like to try out this weekend.
他的店開在哪兒？？
深圳，我在华侨城路上见过他本人
@@secretwang7475 喔！謝謝ㄅ
我也想去,店在哪裡
Got on RUclips to escape math and here I am getting a math class on desired dough temperature
I felt the exact same way when I learned about this 玄学
You are a great chef, greetings from Hong Kong. ❤
是的，不要太在意细节，毕竟巴黎绝大多数的面包店里的croissant都是速冻的。
龍哥好好看
不許瑟瑟
我也認同龍哥的更對稱一點 lol
this is the most casual croissant video i ve even seen
I’m so glad you think so. I really don’t understand why people make laminated dough more serious than it needs to be
@@CadenceGao Unless you pour liquid into it and if you make mistake it would leak, it doesn't really matter.
越看越餓😋
不許色色🤣🤣
敲碗高大神，開餐廳的細節和成本等等咨詢 QAQ
b站有上一部相關的可以看看
@@喬-b2s 求链接有吗慷慨 大大
也就是说蜀汉老面是可能存在的？
看得晕。我擀面不仅会裂而且会擀成一个不规则的椭圆。可颂是我入门烘焙的时候想学的东西，试过几道甜点之后我觉得需要现场一个老师傅带我一下。
@幻月 多谢指点，回头试试😁
始於酥皮
不可以色色
這是這集最好笑的一句話XD
🤣🤣🤣
3:36
麵包係藝術
难的是烤吗 不是啊 是开酥啊。。。 唉。。。 算了 还是买酥皮吧
開酥不難，冷氣開起來就可以
难的是吃
冷凍酥皮超方便
牛。。。
DDT formula，cool ！profitional
What if we are using Farenheit hahaha
Formula is still the same!
因该问老陈小飞棍来咯
龍哥⚰💀
他讲理想温度的时候我已经走神了XD so sorry
抓起來ddt😂😂😂
不用想太多 經驗公式
還要用實際狀況去修
草 哈哈 东北老铁
💥💥💥💥💥