why the margarine not combining perfectly in the dough?
@TheTravelerBakerАй бұрын
Hey, it is butter, not margarine, and we do it on purpose. We don’t want it to mix with the dough, we want lines of dough and lines of butter.
@pasanggaming9707Ай бұрын
I have 2 years experience I know how to make croissants. I can make better than You ❤
@TheTravelerBakerАй бұрын
🎉 Congratulations. I am happy for you. I wish one day you can do competition and win if this is is your goal.
@mommygelsy54553 ай бұрын
Wait to c step 4 from u hero❤
@TheTravelerBaker3 ай бұрын
Thank you, I was a bit busy but hopefully I will publish it this month
@MohmadAznag-pc2he3 ай бұрын
مقادير كرواصة سبيسيال اولا العادية
@TheTravelerBaker3 ай бұрын
It’s the same signs for proofing, you can use normal croissant ingredients or brioche like dough.
@MohmadAznag-pc2he3 ай бұрын
خويا ديال سبيسيال
@vanessaking2923 ай бұрын
Yumm
@ssmm68113 ай бұрын
The screen is actually black, only sound
@TheTravelerBaker3 ай бұрын
Hey, I think it is a problem with your reader, as everyone else can see it. Try to watch with a different computer or update the app, it may solve it
@ncahicha64124 ай бұрын
My question chef, what that is filling chef??
@TheTravelerBaker3 ай бұрын
Hey, the filling is made with pistachio and white chocolate
@shieraloutablan74764 ай бұрын
Hi! How long should it stay in the fridge or freezer? And in what temperature? If i plan to bake it in the morning after taking it out from freezer, how long does it need to proof? Thanks in advance🙂
@TheTravelerBaker4 ай бұрын
Hi, thanks for your message. So after you shape the croissants, you have 2 options: 1. Put in the fridge between 0 and 4 Celsius degrees, and keep them between 1 hour and 24 hours, no more. Then proof them approximately 2:00 - 2:30 at 27 degrees. Eggwash and bake. 2. Put in the freezer at -18 degrees carefully as you don’t want to ruin your work (or in a blast freezer if you are in a professional environment.). Then you can keep them 3 to 5 days. Longer than that, it starts being more difficult because the yeast will be less active. When you want to bake them, defrost them for 45 minutes, then proof them approximately 2:30 at 27 Celsius degrees. Then eggwash them and bake. A sign that it is perfectly proof is that when you gently shake the baking tray, the croissants should wiggle a bit like « jelly ». Another sign is that you start seeing small gaps between the lines on the sides. This shows it is the right time to bake. My eggwash is made by mixing that: - whole eggs: 100g - egg yolks: 75 g - liquid whipping cream: 25g Hope it will help. Enjoy.
@minnieshao81084 ай бұрын
Hi chef, can I use the roller machine to make spring rolls, and which country can I buy 1
@TheTravelerBaker4 ай бұрын
Hi, You can use it to flatten any dough, or you can use a pasta machine but a laminator is better for sure. You can buy it in France for sure, but also almost everywhere in Europe. I am pretty sure you can even find some 2nd hand on Ebay or like that. Hope it is helpful. I wish you the best.
@agondokusumo-1114 ай бұрын
There's nothing to watch. it's all blank.
@TheTravelerBaker4 ай бұрын
Hi, sorry but I think the problem is from your computer, as I can see the video and all other people too.
@trantrung46824 ай бұрын
Please tell me the size of the cake
@TheTravelerBaker4 ай бұрын
The croissant size you mean? 7.5cmx26cm, thickness is around 3mm-4mm
@Gioabilmentediversa4 ай бұрын
Amazing video. Like👍
@TheTravelerBaker4 ай бұрын
Thank you 👍
@rosan64904 ай бұрын
Please where is the recipe?
@TheTravelerBaker4 ай бұрын
Don’t you see it at the end of the video?
@TheTravelerBaker4 ай бұрын
Sorry I just see there is a missing part. You just have the dough recipe. I will update
@TheTravelerBaker4 ай бұрын
Hey, I couldn’t add the end here so full recipe is in part 4 now.
@alinesanta88126 ай бұрын
How many grams in each regular croissant ?
@TheTravelerBaker5 ай бұрын
65 to 70g for the ones in the video. But the regular size is 90g before baking
@AQUANOMY6 ай бұрын
Hey Chef, any chance of donuts and Cinnabon recipes..
@TheTravelerBaker6 ай бұрын
Hey, I will post some more recipes soon. Cinnabon surely coming soon
@AQUANOMY6 ай бұрын
Would love to know what he do with left over dough.
@TheTravelerBaker6 ай бұрын
You mean after using the part for croissant and the part for pain au chocolat? I use a part of the leftovers in the mixing for new dough, another part for cinnamon buns. It can be used in any viennoiserie dough, but also can be laminated all together to make rolls with cinnamon, cardamom or any flavour.
@AQUANOMY6 ай бұрын
Butter temperature has to be 15degree,..
@TheTravelerBaker6 ай бұрын
Butter temperature is not the most important, it is more butter texture. It has to be “flexible”, close to the texture of the dough. If one is harder than the other, then you end up with marbled dough.