How to make beautiful croissants at home (Part 3 - Doing lamination, shaping and baking)
Hey yo, what's up, everyone?
So today, I will post part 2 and part 3 of my croissant tutorial.
This is the 3rd part of the tutorial that shows how I do lamination, shaping the croissants and baking them. So I hope you will enjoy it! If you find my tutorial is useful, please give me a like and subscribe. Thanks
Link part 1: • How to make beautiful ...
Link part 2: • How to make beautiful ...
--Croissant recipe-- (make around 16 croissants)
- 400g bread flour
- 100g manitoba flour type 00
- 260g water
- 50g regular white sugar
- 30g whole milk powder
- 12g sea salt
- 28g fresh yeast + 10g water
- 120g unsalted butter 82-84% fat - softened (for kneading)
- Butter sheet: 260g unsalted butter 82-84% fat (for lamination)
- Egg wash: an egg yolk + 5g whipping cream + a pinch of salt
Note:
1/ I recommend making half of the recipe (8 croissants) as it is easier
2/ Feel free to adjust the recipe that works well for you and your condition
3/ If you cannot find manitoba flour, you can replace it with all-purpose flour or regular flour type 00
4/ You can remove the milk powder if you do not like it
5/ Use sea salt is better than iot salt
6/ If you cannot find fresh yeast, replace it with instant dried yeast but in half amount of the above recipe (12g for 500g flour)
7/ Pay attention to the temperature factor and try to be precise as possible as you can
8/ The thickness of croissant dough after finishing doing lamination is around 4mm
SO these are some of the notes that I would like to share! if you have any questions regarding my video and my recipe, leave me a comment below. btw, give my recipe a try and share it by tagging me on Instagram.
Instagram: bakethesadness
Website: bakethesadness.com
Enjoy your baking and have a good day!
Ps/ I will update my Vietnamese subtitle later.
--Bake the sadness away--
#croissant #baking #homebaking #howtomakecroissant
Пікірлер: 29
I love this method. I live in southwestern Georgia USA, so weather is always a problem. This method reduces the back and forth to the fridge.
The croissants are PERFECT!!
@bakethesadness7307
2 жыл бұрын
Thank you so much! I hope my video is useful for you!
Awesome!! can'yt express my feeling to watching this parts again and again!! thank you soo much :)
@bakethesadness7307
2 жыл бұрын
I am happy to hear this. I hope my recipe is useful and glad to see your croissants lately!
@DaporotiYat
11 ай бұрын
Yes. I too watch it evertime i make croissants. Sometimes i just turn thrme youtube on while laminating 😅 without even watching it. Gives me confidence.
Your method was very tricky n quiet interesting🎉
@bakethesadness7307
4 ай бұрын
Thank you! Hope it is helpful ☺️
Super amazing
Can we Bake in otg oven ? Then what was the temperature and time? Please suggest ❤
Looks so amazing Has there been any bread improver added to the recipe or no?
@bakethesadness7307
Жыл бұрын
I don't use any additives in my recipe ❤
Hi love your videos! Where do you recommend to proof the croissants? Where do you place yours? Also what is the model number of your oven? Thank you!
@bakethesadness7307
Жыл бұрын
Thank you! I recommend you proof the croissant at a warm place, 22-26C, I usually proof them in my oven (turn it off). The regular temperature of my room is around 22C. The oven model is “Revolution” from Hendi, it is the cheapest one.
@alimoro777
Жыл бұрын
@@bakethesadness7307 thank you so much! 😊
Maybe That's why i always fail making it. Because of the temp! It's 26-28C in here 😭😭 Go back and forth to the fridge is realy tiring..
@bakethesadness7307
2 жыл бұрын
I understand. So maybe you can try to do it in a room which has an air conditioner. Otherwise, it will be a real challenge to make croissants at high temperatures.
While laminating after folds... Do you think we can cut the sides of the dough (like sandwich method) so that we get easier folds after?
@bakethesadness7307
10 ай бұрын
Hi, it is possible if you can maintain good condition for lamination and the butter melting point is high. Otherwise, the butter will melt and leak out during doing lamination.
4:53 could I please have the measurements of the 3th round?
Hi ,, does you mean you put it in oven then you press on proof ? and how many time proof in oven ? How thick is the croissant you made? Thank you
@bakethesadness7307
Жыл бұрын
Hi, I just place the croissants in the oven (no turning oven on) to proof. So they are proof in a closed atmosphere at room temperature. Around 22,23C (in my room). The croissant thickness is around 4mm.
@ssaabbhh
Жыл бұрын
@@bakethesadness7307 thank you so much
can you please share with me the size of cutting
@bakethesadness7307
9 ай бұрын
35cm length x 8cm width is good
@user-iv4oc6ts2e
9 ай бұрын
@@bakethesadness7307 as i understood the thickness of dough should be at 5cm right?
@bakethesadness7307
9 ай бұрын
@@user-iv4oc6ts2e 4mm is better, 5mm is for pain Au chocolate
What name oven you use?
@bakethesadness7307
Жыл бұрын
It's “Revolution” convection oven from Hendi.