@johnharvey3464 it's in part 1, no point repeating the same thing over and over. Also, it's in a short video as well 😀

@royalanethridge333 Well done 👏

@Joy-qw3wm thanks mate 👍 that reminds me to update my recipe to a more improved version 🙂

@royalanethridge333 funny you say that, my Dad said the same thing 🤣

@@joywalsh7072 ebay or www.bakerybits.com

Youre the best @crazybaker1! Thank you!

@michaelclark4855 I have a recipe for them here 😋 but they are basically the same recipe, but use beef dripping, very much like Scott baps or something other name, as us English have different names for same thing 😂🤣😅 I will have ago at some point laters Steve 😀

​@@crazybaker1we love them too! Look forward to your video on it 😍

@royalanethridge333 your welcome mate 👍 😀

@@LucaTheBaker well that's a shame 🫠 number of different things you can do, but I need to know what recipe you are using as this is going to be the main problem 😉 if I made them today, I would be leaving them in the freezer for up to 4 weeks, but I prefer to make them fresh and bake 😉 laters Steve

@@crazybaker1@crazybaker1 I usually make them fresh, but I have to go on a long trip, and I need some prep done for when I get back. Here's the recipe I'm using: 8kg flour (11.5% protein) 880g Brown sugar 80g Milk powder 4160g Milk 160/170g instant dry yeast 144g kosher salt 800g Soft butter

@LucaTheBaker your recipe is so far away from my type of croissants, mine is based on soft bread dough, just flour, water, salt, bread improver, and for 1lb of dough 4oz of butter or pastry margarine, I have sent your recipe to a friend of mine who may know 😀 what you could do laters Steve

@LucaTheBaker When it comes to making croissants that rise well and maintain their quality after being frozen, there are several key ingredients and techniques to consider: ### Ingredients: 1. **Yeast**: Ensure you are using high-quality active dry yeast or instant yeast. Instant yeast can be particularly beneficial as it doesn’t need to be activated in water and tends to have a higher tolerance to freezing. 2. **Sugar**: Adding a small amount of sugar can help feed the yeast and improve the rise. Typically, around 10-20 grams per 500 grams of flour can be beneficial. 3. **Bread Flour**: Use high-protein bread flour instead of all-purpose flour. Bread flour contains more gluten, which helps with structure and rise. 4. **Milk or Milk Powder**: Incorporating milk or milk powder can improve the texture and help with browning. If using milk powder, add about 20 grams per 500 grams of flour. 5. **Vital Wheat Gluten**: Adding a small amount (around 10 grams per 500 grams of flour) can strengthen the dough’s structure and improve its ability to rise. ### Techniques: 1. **Proper Lamination**: Ensure your butter is cold and your dough is properly laminated. The layers of butter and dough need to be distinct and consistent. This helps create the flaky layers and contributes to the rise. 2. **Cold Fermentation**: After mixing the dough, allow it to ferment in the refrigerator overnight. This slow fermentation helps develop flavor and structure. 3. **Freezing Technique**: Freeze the croissants after shaping but before the final proof. Place them on a baking sheet lined with parchment paper, ensuring they are not touching. Once frozen solid, transfer them to a freezer bag or airtight container to prevent freezer burn. 4. **Thawing and Proofing**: Thaw the frozen croissants in the refrigerator overnight before the day you plan to bake them. This gradual thawing process helps maintain their structure. On the day of baking, let them proof at room temperature until they are about doubled in size. This can take several hours depending on your room temperature. 5. **Baking**: Bake the croissants in a preheated oven with steam. A hot oven (around 375°F or 190°C) with steam (you can add a tray of water to the oven) helps the croissants rise quickly and develop a good crust. ### Additional Tips: - **Avoid Overworking the Dough**: Overworking can cause the gluten network to become too tight, which can hinder the rise. - **Butter Quality**: Use high-fat European-style butter for better flavor and lamination. - **Proper Storage**: Ensure that the croissants are well-wrapped and protected from air and moisture in the freezer to maintain their quality. By focusing on these ingredients and techniques, you can improve the rise and overall quality of your croissants, even after being frozen for an extended period.

@lfish894 to be honest , is very much dependent on whether the fondant is hard or soft, I don't weigh. I add in a small amount at a time, but knowing that sometimes I can put in too much, then I have to add in icing sugar 🙂

@@royalanethridge333 I will show you shortly 🙂

@@royalanethridge333 kzbin.info/www/bejne/hpzTgYJoYrqjrM0

@@kernowprincess your welcome

@@johno5 the recipe is in the Description 😀

@@crazybaker1 I’ve seen the recipe I was trying to fine out the butter/ baker margarine and where you get it from?

@johno5 I see it's for the pastry. The best thing is white shorting and butter mixed together, or just use butter

@@crazybaker1 freeze the butter and grate it and add to flour. Job done!

@jaybee6268 Hi, I am still here 🙃 currently I have been catching up on real work 😅 but I'm going to be getting back to video recipes, etc very soon 😊 laters Steve

@garyhanley3477 Hi, you could use butter and margarine 50/50 or just butter or margarine 🙂

@@crazybaker1 Thanks mate. I actually thought you were making fruit mince pies. 🤣 Not meat pies 😁

@garyhanley3477 your welcome mate 👍 😀 laters Steve

@@MariLynMalan-oh1cz best way with dry, I have never used fresh fruit 😋

@jasonfoxon8029 I have managed to mix 1kg easily, I have done less as well, just so see, I needed to stand over the mixer when the weight was 500g until I worked out the water amount, then it was evident that I was scraping down alot more, really depending what you are mixing, non dough products are very easy at 500g to 1kg, above this type of flour weight bang on 🙂

@ritajarrett7443 Some people prefer lard for sweet pies 🥧 but myself I prefer lard for savoury pies and pasties, and for sweet pies butter, margarine or shortening

At some point, l will be doing a copy to put on to my fb page 😊

I will keep my eyes peeled look forward to read it ​@@crazybaker1

😅🤣😂

@kivenhiraramire4255 I don't sell them now, or even the prep oiled, it was evident that no one wants older bread tins, Best they don't know how to look after them

No lard, use margarine or butter, out of interest shortening is based on vegetable, not pigs 😜

@@crazybaker1 Oooookay, thank you very much.

@kivenhiraramire4255 when making sandwich flat bread, it has not very much flavour has open top bread 😋

@@crazybaker1 Sorry, I wanted to say *"....How can I just bake without* razor cutting on top but instead use tin with lid on the and get the same flavour or I would rather have a smaller dough that when it rises it can fit well into the pan? Hopefully I have said it differently and clearly this time.

@@KnordStream49554 for a round top loaf: prove to the top of the tin or just over, make sure your oven is pre heated at about 450f, if you want to add a small amount of water, put this in and the same time, half way turn down the heat, bake for 30 - 35 minutes 😀 for a sandwich tin prove until half way up the tin, then turn up side down on to a baking tray, bake the same as above but no water 😉 laters Steve

@@crazybaker1 thank you very much sir

I think that's the one, I do have other versions of the same thing with the full recipe in the description, 500 grams of organic white flour 300 grams of water 7 grams of sea salt 15 grams of sugar 100 grams of activated starter

@@crazybaker1 thanks, because 0.0580g is half a gram, i think it should be 0.058KG, so 58g?

​@aperture24 I tried to check this at work, but I can't find that recipe, if I was doing it today, I would be using 200g of sourdough starter to a 1000 of flour, really depends on the speed and flavour, in the bakery, I stopped making them when I closed my coffee shop not long after making the video 😊 laters Steve

You are so welcome. This has been a nightmare since I bought it 🙂 just as well I kept my real vacuum cleaner to clean the Shark 😂🤣😅

Very interesting route to take 🤔 for me it's to oiley and it seems to bake oddly 😊

@@crazybaker1 has it been tried

@innovationunboxingchannel7170 I am not going to be testing it out, but I would have expected someone to have a go. I am sure of that

Button at the bottom of the pipe, just push it, then pull the pipe

OHH Wow thanks so much Crazy Baker,, It worked! Btrilliant! Thanks so much 🤩🤩​

@@VeeBee19 your welcome laters Steve

Hi, use this 1 on a number of different products www.ebay.co.uk/itm/393038755075?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=eszKLfBTSXi&sssrc=4429486&ssuid=i_mu1rpuqwq&var=&widget_ver=artemis&media=COPY

@@crazybaker1 thank you but I don't use eBay

@@youdontsay3379 then www.bakerybits.com

Why not use my latest video recipe 😋 and out of interest pound and ounces are currently a standard for the US, and England 🙂

@@crazybaker1 ok, I just checked it out - it's metric! Thankyou! I'll subscribe now sir!

@NickHobbs the newer version is smaller, and for malt flour, I would recommend using bread improver because it's easier to control as a home baker laters Steve 🙂

Hi, fat has nothing to do with making the fondant. The fat is for making it suitable for inside cakes mainly, Best leave out the fat until you have the experience with fondant. Some parts of the video for more professional Baker. When you have master the recipe and use fondant, then you can move forward with adding in fat. Don't use butter instead of shortening, hopefully this will be helpful laters Steve 🙂

@@crazybaker1 Thank you for your reply Steve! I was asking because the fondant I made turned out a bit sandy in texture. I would like to achieve a nice smooth creamy texture. I mainly want to use it for donut icing with different flavors, so I thought adding fat would achieve more of a creamy smooth texture. Maybe I messed up somewhere.

@iShiNoMe so just start with master the first part that's the most important thing, it can take some time to develop your experience of it, but once you've got it, it's always easier 😉 if it's sanded you need to leave it longer on the heat, you need it to be clear, before you start cooling down 🙂

@@crazybaker1 Thank you so much for your help! I will try again :D

Yes, of course you can, personally with the cherry inside for me it's very sweet 😋

With the hairs, I just pulled them out or used a hair brush. I'm not really sure what the meaning of the multi cyclone as my one doesn't have one, but I would use a 2nd Vacuum cleaner to vacuum it out much better way 😉 laters Steve

The recipe is in the Description, yeast both are OK, best thing is not to use malt flour unless you really know how to use it, use bread improver much easier 😀 enjoy laters Steve

Thanks Steve. Great channel!

To be honest, do what works best for you. It's really easy both ways, but not to over knead it 😀

@@crazybaker1 can see you are a master baker but was just curious

@article21gdpr over the last 50 years of baking, I always still learn from others, always interesting new things to learn 😀

@@crazybaker1 your an amazing baker

Your welcome 🙂

Very expensive product for what you get

Hi, you are welcome 😊 I have tested out water so be very careful not hot water 😉 laters Steve

You can't do it easy, be mindful of taking it to bits and not getting back the same way as it was 😀 if you do intend to have ago. Please let me know if you found any issues with it laters Steve 🙂

This is the link to the recipe kzbin.info/www/bejne/ipKvmWmjfNB5gbs laters 🙂

Sounds good 👍 I added in cheese 🧀 😋 top shelf 😋 👌

Thanks mate 👍

Your welcome 😀