Croissant Recipe

Croissant with clear layers! (๑•᎑•๑)
It features crispy crusts and moist crumbs.
Butter's savory flavor is fantastic.
It is possible to make croissants easily at home by applying No Knead method.
kneader is not necessary.
You do not need to use a lot of force for dough.
Mukgling's baking method uses the No Knead method.
Using the minimum tools, seek bread making at home easily.
Anyone can make bread easily.
(B's (%) = Baker's Percentage = Bakers Percent)
(Tr (g) = actual input amount = Truth Input)
■ Dough Formulation
B's (%): 100%, Tr (g): 200g strong flour(Bread Flour)
B's (%): 10%, Tr (g): 20g sugar
B's (%): 2%, Tr (g): 4g salt
B's (%): 3%, Tr (g): 6g skimmed milk powder
B's (%): 9%, Tr (g): 18g butter
B's (%): 2.5%, Tr (g): 5g instant yeast
B's (%): 5%, Tr (g): 10g whole egg
B's (%): 50%, Tr (g): 100g water (21℃)
■ Pastry butter
B's (%): 54.5%, Tr (g): 109g roll in butter(pastry butter)
(30% of the amount of Dough)
■ Process
■ Click the Subtitle button → Subtitles will be displayed in the video.
1. Put water in bowl and put instant yeast.
After 1 minute, mix evenly the instant yeast.
2. Evenly mix the sugar, salt, and skimmed milk powder,
then dissolve in the bowl.
3. Add whole egg and mix.
4. Gently dissolve the butter into the bowl and mix.
5. After adding flour
Mix evenly until the flour is invisible (dough temperature 22℃)
6. Fold the dough several times with your hand and make it round.
7. Cover the vinyl and leave the refrigerator for 15 minutes.
8. After 15 minutes of rest, the first fold (folding)
It folds until it becomes a elastic ball shape.
9. Cover the vinyl and leave the refrigerator for 15 minutes.
10.After 15 minutes of rest, the second fold (folding)
It folds until it becomes a elastic ball shape.
11.Round in a ball shape.
12.Cover the vinyl and leave it at room temperature for 20 minutes(dough temperature 24 ℃)
13.After rest at room temperature, wrap the dough in plastic vinyl
Push in a square shape with a push rod.(Size: 18cm*18cm)
14.Rest in refrigerator for 12 hours
After completion of the 12 hours refrigerated rest,
After wrapping the pastry butter with vinyl that was stored in the refrigerator
Push in a square shape with a push rod.(Size: 11cm*11cm)
16.Place the butter on the dough at a 45-degree angle.
17.After pushing the square part of the dough slightly by pushing it,
Fold the dough slightly while pulling it.
Press the overlap part of the dough.
I wrap the butter completely to prevent leakage.
18. Push the dough with a push rod.
19. Cut both sides of the dough
20. 4 Folding 1 time
21. Push the dough flat with a push rod.
22. After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
23. Push the dough again.
24. Cut both sides of the dough
25. 3 Folding 1 time
26. Push the dough flat with a push rod.
27. After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
28. Push the dough again.
(Push it until the dough thickness becomes 5mm.)
29. After wrapping the dough in plastic vinyl, rest for 1 hour in the refrigerator.
30. Cut to an isosceles triangle.
Base 9cm, height 18.5cm
31. rolling the isosceles triangle.
(Croissant shape final molding)
32. final fermentation at room temperature after panning (4 hours)
33. During the final fermentation
Oven preheat(set to oven temperature 250℃)
34. Put the fermented dough into the preheated oven
35. Set the oven temperature to 200 ℃ after putting it in the oven.
Baking 15 to 18 minutes
■ Note: Always be careful when using the oven
(It is very hot, so use it after wearing very thick oven gloves)
#Croissant
#FrenchBread
#Viennoiserie
#Pastry
#HomeBaking

[@Mukgling]

** 영상자막은 한국어, 영어, 이탈리아어, 일본어 4가지 설정 가능합니다.** ** 화면내 자막설정 할 수 있습니다.** ** Video subtitles can be set in 2 languages: Korean and English, Italian, Japanese ** ** You can set subtitles on screen **

[@jesusalcelay]

Mukgling where I can find the recipes ?

[@phoebeho6710]

Mukgling hello how big do you roll the pastry to before folding?

[@Mukgling]

You can see detailed recipes and descriptions in the text. Thank you for watching!

[@Mukgling]

Thank you for watching!

[@Mukgling]

I roll it until 5mm Thickness. Thank you for watching!

[@monydasaro4593]

This is truly a Mr. Croissant! Despite working by hand, you made a perfect rolling of the dough, and a flaking that would envy any good pastry chef. Times are long, yes, but it's worth it when you see a croissant like this. Congratulations.

[@Mukgling]

I appreciate your compliment! Pastry requires a high level of skill, time and attention. Thanks for watching! Have a good day!

[@pisidionail345]

This is definitely one of the best videos on croissants, thanks a ton for sharing! The most valuable lesson I've learned: you do not need fancy utensils to get a decent pastry made!

[@Mukgling]

Thank you for a good look! The best baking method is to understand the characteristics of bread!

[@joej7275]

All this work and wasted dough for 3 croissants??

[@niania6442]

@@joej7275 just triple the recipe. Mine ude 250gr of flour and could make 5-6 croissant. Usually the recipe using 500gr of flour. So you could make 10. Maybe he lives alone and 3pcs of croissant is enough? And its actually home recipe tho 250gr is already quite hard to make without dough sheeter

[@alexandersaintcroix8653]

Mukgling, your technique is superb. No need to change anything about your technique. The color is due to non-enzymatic browning called the Maillard Reaction, which takes place at roughly 140 to 165 °C. Your initial high temperature is going to push the outer dough past that very quickly. I would reduce your initial temperature from 250ºC to 227ºC to get more of a golden brown that you seek, but otherwise, this is magnificent. Make some kind of knot with the remaining dough, to feed the chef!

[@Mukgling]

Thank you for a good look. Thank you for watching!

[@oa7787]

와.... 진짜 정석으로 만드시네요... 팬닝하고나서 버터와 반죽 층 보고 예술인줄 알았습니다.... 반죽 힘들게 만들었는데 잘라내는 부분이 너무 많아서 아깝다고 생각했는데 다 저런 완벽한 빵을 만들기 위함이었군요 ㅜㅜㅜ 아무런 장비없이 밀대 하나만 가지고 저렇게 가지런하고 고르게 반죽을 편다는게 정말 숙련된 분이라는 생각이듭니다. 구독하고 자주 챙겨볼게요!!!

[@Mukgling]

시청해주셔서 감사합니다^^ 누구나 만들 수 있습니다~! 즐거운 베이킹 하세요~!

[@hanniee2236]

홈베이킹 영상중 역대급ㅜㅜ 진짜 잘 만드시네요

[@Mukgling]

io Se 시청해주셔서 감사합니다~^^

[@hanniee2236]

Mukgling 올라오는 영상들 레시피랑 과정은 연구하신 건가요 아님 출처가 있는 건가요?? 혹시 출처가 있는거라면 알려주실 수 있나요??

[@Mukgling]

io Se 여러 책들을 보면서 공부하고 있습니다^^ 집에서 무반죽으로 여러번 만들어보면서 레시피와 과정등을 홈베이킹에 적합하게 만들어 테스트후 컨텐츠작업을 합니다^^ 시청해주셔서 감사합니다!

[@휴휴-q2z]

결이 예술이네요 ! 혹시 분유가 없으면 어떻게하면될까요??

[@Mukgling]

분유 빼도 됩니다^^ 아니면 분유양의 10배정도 우유를 넣고, 그만큼 물을 줄여주셔도 됩니다!

[@helenburghardt3560]

Wow! This is great! I've always baked croissants the traditional way and have never added eggs to the recipe as well. I must give your method a try! You are a pro!

[@Mukgling]

Thank you for watching! I think recipe has no right answer. If the result you intended appears on the bread, that's right. Recipes are just the trends of that era. Enjoy~ home baking~!^^

[@RynkuViceroy]

i love this.. but why so much trimming?

[@Mukgling]

I did it for a cleaner cut. Thank you for watching!

[@salvatoremaniscalco]

Best croissant recipe ive ever seen, and believe me... I saw a very massive amount of video about that

[@Mukgling]

Thank you very much! Have a good day!

[@siZning]

정말 완벽한 크로와상이네요!!! 저는 크로와상을 만들면 윗면이 찢어지게 구워지는데 그 원인이 뭘까요?? 윗면이 찢어진듯이 갈라져서 구워져요 ㅠㅠ

[@Mukgling]

밀어펴고 접는과정에서 반죽이 미세하게 찢어져서 그렇습니다 ㅠㅠ 작업과정에서 반죽이 찢어지면 안됩니다~!

[@nomadstranger4077]

Thank you very much for the recipe! 👍👏👏👏👌great technique for home baking 👨‍🍳

[@Mukgling]

Thanks for watching!

[@SairaSaadTheNikonGirl]

Excellent Would you recommend humidity white the croissants would proof And second what is your strong flour gluten percentage 13percent protein or more And how many folds you did for lamination

[@Mukgling]

Humidity is about 70 ~ 75%. Gluten content is about 13%. The number of folds is one of four folds, and one of three folds. Detailed recipes and descriptions can be found in the text. There is subtitles in the video so it would be nice to see it together! Thank you for watching! :D

[@vivau29]

손다치셨나봐요.. ㅠㅠ 완전 취향저격 이에요. 대박입니다!! 집에서도 저런 결이 살아있는 크로아상을 만들 수 있다니 완전 금손이세요.

[@Mukgling]

네ㅠㅠ 다쳤었는데 지금은 괜찮습니다 ^^ 집에서도 할 수 있어요 ~^^ 겨울에 만들기 좋은 빵입니다^^

[@marcogaiotto2028]

Very much appreciated recipe! Small quantities for great satisfaction! Marvellous result! I allow my self to ask you how much fresh brewer's yeast I'd better use in case I didn't have the dried one you show in the video. Thanks a lot in advance!

[@Mukgling]

i recommend adding twice as much as instant dry yeast. Thanks for watching! Happy baking bread!

[@marcogaiotto2028]

@@Mukgling Many thanks once again!

[@Mukgling]

@@marcogaiotto2028 have a good day!

[@ЕкатеринаПодлеснюк]

Восхитительно!!! Спасибо за подробнейший мастер-класс!!!

[@Mukgling]

Thanks for watching!

[@MrQuoc87]

Hi! What's the best way to size up the recipe for more croissants? What will be the finished size and thickness of the dough rectangle before cutting into triangles? Thank you and love your video!

[@Mukgling]

If you want to make more croissants, you can increase the amount of dough. Before cutting into triangles, the size of the rectangle does not matter. Thickness is important. You can make a rectangle by adjusting the thickness to 5mm. Thank you for watching!

[@HardJob1000]

The best looking croissant i have ever seen. The only thing i would add is malt. Was an essential ingredient in croissant in the old days but forgotten by lots of bakers today.

[@Mukgling]

I could not think of putting malt! I'm curious about the effect on croissants ^^ Thank you for always giving me lots of tips and information.

[@HardJob1000]

Mukgling may the glory be to Jesus. It is mainly for taste, improves the flavor a lot!

[@Mukgling]

Oh yes! Thank you! ^^

[@henribg1]

sorry at what faze of the preparion you add malt, how much and in what form

[@HardJob1000]

@@henribg1 Disperse it in the water after adding the yeast. I use barley malt flour, usually 0.3-1% of the flour weight depending on the length of fermentation time. You can also use barley malt syrup.

[@TheNutbrittle]

Amazing texture!

[@Mukgling]

Thanks for watching! Happy baking bread!

[@son_gogeto9128]

You have the best looking croissants I've ever seen!

[@Mukgling]

Thank you very much~!

[@aviationchannel6204]

Can whole milk powder be used instead of skim milk powder? What brand of pastry butter did you use? Can the trimmed dough be kneaded into another dough (eg. brioche) to avoid wastage?

[@Mukgling]

I haven't used whole milk powder instead of skim milk powder, but I think it's possible. Candia is used for pastry butter. The remaining dough can be added to blending such as brioche, but it seems to be fine if it is added less than 10%.

[@aviationchannel6204]

@@Mukgling I guess any unsalted butter at or above 82% fat would work. Thanks for the reply.

[@Mukgling]

@@aviationchannel6204 It was 82% milk fat and unsalted butter as you said! you're expert!

[@paolograndinetti7609]

Mukgling è un rigoroso quindi un professionista. Di approssimativi in questo mondo ce ne sono anche troppi è non servono a nulla. Bravo Mukgling continua così è non farti intimidire dai dilettanti superficiali che, purtroppo sono maggioranza.

[@Mukgling]

Thank you very much!

[@Adol666]

Amazing! You must be a pastry chef or just naturally passionate about cooking A lot of work but homemade done like this is THE BEST. Good things usually take time

[@Mukgling]

Thank you for your praise ^^ A good product is the way to go: D Thank you for watching!

[@delmuch8691]

The best recipe i´ve ever watched,, thanks a lot

[@Mukgling]

Thank you very much! happy baking!

[@3indignada]

¡Qué rico! ¡No hay nada como los croissants caseros! Eres un artista.

[@Mukgling]

it is delicious! crispy! Thank you for watching

[@user-jy9ul1hc8l]

크루아상 만들기 영상중 최고에요ㅜ 진짜 완벽하게 만드시네요♡ 그런데 영상도중 분유를 넣으시던데... 꼭 넣어야 하나요? 그리고 왜넣는것 인가요?

[@Mukgling]

분유를 반드시 넣을 필요는 없습니다 ^^ 시청해주셔서 감사합니다^^

[@sisilablonde2499]

Wow great recipe but I would like to know if we can get the same results with gas oven?

[@Mukgling]

I have never used a gas oven, If temperature control is good, we think that we do not have any problem. Thanks for watching! Happy baking!

[@macharaniraschintasofi2676]

I'm a patissiere student, 3x I make croissants, I've never managed to make a nest in it, and your croissant layer so pretty. Please give tips to make a beautiful hole in it like yours and how your croissant layer can be seen,if I bake it, it expands and crispy ,then I proof for fermented the layer is closed. In my class the teacher never gave tips but the students were left to find the wrong place 😅

[@Mukgling]

1. Temperature of pastry butter: 10 ° C 2. Temperature of dough: 10 ℃ 3. Room temperature: 18 ℃ or less Please try the above conditions. If you want to see a distinct layer The butter should spread evenly, like a thin film. To do so, the butter should not melt or break. It means that the temperature should not be too high or too low. Recall this standard and make it! Also If you expand the video text body, You can see detailed recipes, descriptions, materials, and quantity. Thanks for watching!

[@macharaniraschintasofi2676]

Thanks for your tips🌻

[@Mukgling]

@@macharaniraschintasofi2676 always ask me if you wonder it~!

[@c_d9939]

Mukgling hi congratulations for your croissant they are stunning! I had a question: the 10*C temperature should be for all 2 times folds? 🙏🏻

[@체리베리-c3d]

반죽을 너무 오래둬서 실패했다고 생각하며 어찌어찌 만들긴 했는데 결과물 맛과 식감이 세상에나... 감동이예요~~^^ 좀 더 노력 하면 모양도 예뻐질것 같아요. 좋은 동영상 레시피 만들어 공유해 주셔서 진심 감사해요~~

[@Mukgling]

계속 만드시다보면 훨씬 좋은 결과물이 나올거에요~! 항상 시청해주셔서 감사합니다^^

[@riosaeba3141]

Per chi si lamenta dei tempi lunghi per la lavorazione ho una soluzione sempre valida per riuscire ad ottenere dei cornetti freschi senza fatica. Il bar sotto casa. Provare per credere.

[@Mukgling]

Thank you for watching~

[@Mukgling]

@@vivianonyeka1859 Thank you!

[@sulfasalazina]

Rio Saeba fa

[@Mukgling]

@@sulfasalazina Thank you for watching

[@mirellapennisi383]

ahahahah

[@김뾰롱-b5j]

대단하십니다. 정말 작품이 멋지네요. 따라해보고싶은데 엄두가 안나요^^

[@Mukgling]

영상보고 따라하시면 성공하실 수 있습니다^^ 시청해주셔서 감사합니다^^

[@rjfmaf]

제가 취미로 빵을 만들게되었습니다. 그러다 크로와상에 꽂혔어요. ㅠ 이상하게도 힘들고 오래 작업해야되는 모든 과정들이 너무 귀찮은데...그래도 그 얇은 결들이 뭉쳐져서 바삭한 크로와상이 될때면...희한하게도 또 만들고싶어지고 나증에는 더 잘 만들어봐야지 하고 생각하게 됩니다. 제가 유투브의 크로와상 만드는 동영상들을 국내해외할거없이 최소 30개는 넘게 본거같아요. 어케하면 쉬우면서도 예쁜 크로와상을 만들수있을까싶어서 찾아봤었는데... 쉬운 방법들로 만드는 동영상들은 많았지만 Mukgling님이 만든 크로와상의 퀄러티 이상을 표현하는 동영상은 보질 못했습니다. 정말 보면 볼수록 대단하다 경이롭다...란 생각뿐입니다. ㅎㅎ 이제야 조금씩 님의 크로와상 퀄러티를 따라잡고있었는데...그러면서 개인적으로 깨달은게 하나있습니다. 1-3차 반죽과정마다 끄트머리를 자르는게 단순히 모양을 예쁘게 또는 반죽을 예쁘게 하려고 한게 아니구나...라는걸요. ㅎ 완벽한 크로와상을 하려면 뭉쳐버린 반죽과 제대로 스며들지얺고 뭉쳐버리거나 삐져나온 버터들을 제거해줘야지 전체적으로 하나하나의 결들이 살아난다는걸 깨달았네요. ㅎ 처음에는 자르는부분이 아까워서 집에서 해먹는거니까 그냥 자르지말아야지...했는데..앞으로는 꼭 자르면서 해야될거같습니다. ㅎ 여튼 이 동영상만 한 50번 본거같은데 볼때마다 재밌고 감탄하며 봅니다. 좋은 영상 올려주셔서 감사하단 말씀을 이리도 길게 써내려갔네요. ㅎㅎ 감사합니다. 😊

[@Mukgling]

제 컨텐츠를 보시고 많은 도움을 얻으셨다고 하니 정말 기쁘네요^^ 제가 만든 컨텐츠들이 완벽하진 않지만, 계속해서 테스트하며, 집에서, 홈베이커들이 좋은 빵을 만드는 방법을 찾아가고 있습니다^^ 이곳에서 댓글을 통해 제빵 관련한 팁을 주시는 분들도 있어서 많은 도움을 받으며 컨텐츠를 만들고 있습니다^^ 궁금하신 부분은 언제나 물어보세요~^^ 시청해주셔서 감사합니다^^

[@davidpiggott8297]

Hi Mukgling. At a couple of places in the recipe you give a temperature that the dough should be. Is this crucial to the point that I should warm the dough to get to the referenced temperature?

[@Mukgling]

Temperature is very important. To set the temperature, adjust the water temperature! Thanks for watching!

[@fixyourcake7374]

chef is it that you used just 200gm bread flour because it is so little how can you roll so long for folding

[@Mukgling]

I rolled it to the final thickness of 5mm.

[@fixyourcake7374]

thank you for the lovly recipe my general manger loved it

[@Mukgling]

@@fixyourcake7374 happy baking~!

[@sharonn9991]

Hi! Such beautiful layers! May I know what is pastry butter? If I can't get that where I live, can I just use a high fat content European butter?

[@Mukgling]

Butter for pastry. If you get it in Europe, Use the "gourmet butter Elle & vire" pastry version! Butter with low moisture content!

[@fireworks5924]

Hello, meanwhile, I say Beautiful croissants congratulations !! but this recipe where you found it! ??

[@Mukgling]

Mukgling made recipe to the Mukgling Style. Several Tests, Tests, and Tests! Thanks for watching! happy baking!

[@fireworks5924]

@@Mukgling Thanks, you were very kind !!!! 👍👍😉

[@loidinh2260]

Hello, can I ask what is the cause of the cake's crust (thick inner layers and large air holes)? I see many different types of intestines: -many layers of small air holes -Less layer of large stomata -And my case is the thick layer of the column is stuck. According to your favorite profile, how beautiful is your gut?

[@Mukgling]

I think the fermentation wasn't good enough. In other words, I think it was caused by not inflating enough.

[@BobbyCialtron]

Questa sarebbe la "ricetta facile"? Otto ore di lavorazione pe magnasse du cornetti? E quella difficile com'è? Prevede la costruzione del mattarello?

[@Mukgling]

In an individual's home, in small quantities, in an environment created using small tools, this is an easy way. Of course it takes a long time! Thank you for watching!

[@phydia72]

ahaahhaa mitico....

[@Mukgling]

Thank you for watching!

[@Mukgling]

Thank you for watching!

[@raffaelepigneri1413]

In effetti... :-)

[@philip9107]

Thank you for the ingredients. What are the dimensions for when you roll out the dough? For the double and simple ?

[@Mukgling]

Overall width doesn't matter. Make the final thickness 5mm! Thanks for watching!

[@yadrog.4405]

Amazing looking croissant. I'm hungry.

[@Mukgling]

Thank you~! Try it ~! It's fun.

[@wolmannn]

Bonjour ! Magnifiques ! Comme toujours 🥰J’ai une question un peu bête mais que faites vous des morceaux que vous retirez a chaque fois ?? Merci d’avance pour votre réponse!

[@Mukgling]

Mettez-le dans des ustensiles de cuisson et faites cuire à nouveau! Thanks for watching!

[@zanshibumi]

I started thinking this can't possibly be a real croissant recipe. It's simply too much work. But there it is, the real stuff. Like taken directly from Bertinet. Good job!

[@Mukgling]

zanshibumi Thank you ~!^^

[@ngchew3336]

I have not heard of pastry butter. Looks like pastry margarine?

[@ahmed.1061]

Hello amazing croissants, Can I refrigerate the croissants overnight after shaping them?! If not can I refrigerate them overnight just before the shaping??

[@Mukgling]

Available! Instead, please keep the dormant state of the yeast as long as possible before molding. So, after refrigeration, you can maintain the yeast fermentation power of croissants. Thank you for watching!

[@Valhallaeiru]

Vedo gente chiedere per gli ingredienti e le quantità: basta leggere nell'info box, ed è molto meglio così, perché almeno puoi tranquillamente vedere il video, per poi leggere tranquillamente nell'nfo box. Ricetta lunga, ma per ottenere qualcosa di buono, questi sono i tempi. Ottimo video, ti ringrazio molto.

[@Mukgling]

Thank you for watching!

[@frankpascale975]

excuse me, but where is the info box? and why doesn't he make it clear where to see it?

[@paolamel5203]

Concordo pienamente, video così precisi e fatti bene c’è ne sono pochi

[@adb92]

Hi @mukgling. I love your recipe. Do you have any idea why my croissants may not be as tall as yours after baking? They certainly aren’t flat, and they have a nice honeycomb, but they aren’t as round or tall as yours. My crumb also isn’t quite as open as yours, do you have any idea how I may fix that? You said you use a 13% protein bread flour, correct? How thin do you roll your dough out when you’re doing your folds? How much pressure are you putting on the dough when you roll it out? How developed should your gluten be after the initial mixing of the dough? Are you using instant yeast or active dry? 2.5% seems to be quite high for instant yeast. Is the oven you are baking with convection (fan) oven, or standard? Thank you!

[@Mukgling]

If the volume is not good, the folded state of the dough and butter seems to be bad. For example, if butter is too cold to break or crack, or if the butter temperature is high, the butter gets liquid and seeps in or leaks out. Alternatively, it may be a matter of protein content in wheat, or if the ash content is high. My flour is bread flour and contains 13% protein. I rolled until the thickness of the dough is 5 mm. The pressure applied is that the dough will not tear. Initial gluten development is about 70%. The yeast type is instant dry yeast. 2.5% is higher. My oven is a mini home type. It has a convection function. Thank you for watching!

[@adb92]

Mukgling are you using the convection function in the oven? How do you prevent the butter from cracking in the dough after it has been in the refrigerator for hour? Do you let it warm up at all?

[@Mukgling]

First, the type of butter is important. If it is butter only for the pastry, cracking decreases. Also, when rolling, force adjustment is important. Too much force, and butter is easy to crack.

[@Kimhaein1234]

반죽을 여러번 휴지시키면서 폴딩하신이유는 왜인가요?!글루텐 형성되는거 막으시려고 그러는건지,,?

[@Mukgling]

김해인 글루텐을 발전시키기 위해서 입니다^^ 믹싱기없이 반죽을 쉽게 하기 위해 폴딩을 하는 방법을 사용 하였습니다.^^

[@talensao]

In Europe the istant yeast is a common baking powder. You used the active dry yeast right? Thank you

[@Mukgling]

Cartridge i don’t understand well.Do you use Baking powder instead of instant yeast? I use the active dry yeast! It is instant dry yeast. Thank you for watching!

[@talensao]

Mukgling Understood. In Europe the instant yeast is not a active dry yeast is a simple baking powder. It’s all clear now. You use a classic active dry yeast! Thank you so much for your time :)

[@Mukgling]

What I did not know. I fully understand! Thanks for the good info!

[@Vladigraph]

Cartridge, sorry, you are mistaken. Even in Europe baking powder and instant yeast are totally different things. Instant yeast is dry yeast that was manufactured so that it doesn't require proofing, in distinction from "active dry yeast" that needs to be proofed before mixing with the dough. They are both the same organism, Saccharomyces cerevisiae. Baking powder is a mineral substance, not related to yeast.

[@Mukgling]

Well, yes. Thank you for good information!

[@mcaddict4629]

The layers are amazing 😉

[@Mukgling]

Thank you! :)

[@fawazalarbash4841]

Looking so beautiful and delicious 😋 the final folding how many cm need to spread the dough ? Any recommend for kind of flout ( minimum gram of protein ? Thanks for every things

[@Mukgling]

Adjust the final dough to a thickness. It is 5mm thick. We recommend strong type flour. Protein is 12~13%.

[@fawazalarbash4841]

Mukgling thanks 👍🏽

[@lisandrobrandao1]

Thanks for sharing your technique. The croissants texture looks perfect!

[@Mukgling]

Thank you for watching! :D

[@luca2704kr]

Spettacolari sicuramente. Ma tutte queste procedure e tutto questo lavoro per 4 cornetti?

[@Mukgling]

sorry, i don't understand..

[@TheCelticSeer]

Ok, Several points here! 1) You are losing a lot of dough by trimming so much off, which loses you potential Croissants. 2) The lamination looks great, but by trimming the dough you are leaving open ends that let the butter melt out, which fries the Croissant in the oven, hence the overdone base. 3) Giving quantities would have been useful for the recipe 4) Your temperature should be around 375-400 F no more. 5) By cutting a little notch in the bottom (Thick) end of the triangle it helps the Croissant to spread as you roll it so you can give it the classic Croissant Shape 6) as you go to roll it, stretch it out a little, by pulling the pointed end from the thick end to give tension in the dough, it will roll up tighter for you and you will be able to curve it also, plus it gives you a few more rolls in the Croissant I like the video, very good ideas. Just a few things to help you make them even better.

[@Mukgling]

Thanks for the good advice ~! Thank you for watching!

[@Mukgling]

good idea. Thank you for your advice~!

[@SairaSaadTheNikonGirl]

Mukgling you did great No need to amend your way or recipe The main thing is to get this honey comb texture amd your croissants were perfect in terms of everything Many of the bakers cant get his texture Its your recipe and way and I appreciate that As sometimes your method matters alot as here your method did a great job The best croissants are those who which have honey comb texture Excellent way and recipe Yes just one thing use thise trimmed dough parts in puffs But yes the way we should trim matters alot to make an excellent croissants like you

[@Mukgling]

Thank you very much for saying good! You know a lot about croissants! We will try to make more delicious bread: D Thank you!

[@user-ms7rt5ri9j]

Buddy he or she is doing everything properly! Your advicec are good but his/her approache is also very good! Look at that honeycomb structure,... He just should cut croissants at 8x28 or 10x25cm and strech a little bit. The best way is to cut the croissants at 8x32 or 10x32 cm then is no need to strech croissants. Streching destroys the layyer. Some chef dont prefer that. He also roll the croissants aroun 5mm which is thicker than most french chefs ( he roll to 3-4mm then stech and final thickness is around 2.5mm). Also she cut the croissants 9x18.5 that's why ""steps"" are 5 not 7 or 9 like classic croissants. Look at these layers they are very clean, without trimming that dough you say we cant get these layers..... You dont want to trap the dough when folding. Look at Ciril Hitz video when laminate he also trim the ends before folds. Butter leaks can be cause by underproofing. I think she/he used to make proper croissants. Process is very clean and compatible for home. The best video I watches in you tube where all the process is explained so well. If you ask 1000 chefs the all have different approach and techniques. Here in this video is shown one of them. Look at Thierry Dealbre video for making classic french croissants, he also dont strech the dough and final sheet to 5mm thickner, layers are clean. Good butter and strong flour is key for that. Also he roll to 8x25cm and his croissants has much more volume than these(9x18.5). Only practice make us better, practice, practice and again practice! I experiment a lot and try different formulas, recipes, techniques and my croissant are not perfect yet... They are good for some people but not for me))

[@mirkoserie1051]

Tnk Mukgling for this amazing croissant!! Just a question: after you cut the sides of the dough before the first and second fold, how much is large and long the dough? Bye, Mirko.

[@Mukgling]

I did not measure the size and length of the dough separately. However, after rolling out, the thickness of the dough was maintained at 5mm. This thickness is important. Thanks for watching!

[@cloudpizza]

우와!! 비닐로 사각 모양 만드는 방법이 있었네요!! 처음 봤네요 ㅠㅠ 유익한 영상 많은 것 같아요. 영어 제목과 함께라면 채널 금방 흥하시라고 믿습니다!

[@Mukgling]

min 감사합니다~! 영어로도 작업을 하고 있긴한데 많이 어렵네요 ㅠㅠ 많은 시청 부탁드려요^^

[@lovejeki]

요즘 무반죽에 탕종빵 공부중인데 정말 노트이 기입하면서 제대로 배워갑니다. 아이들과 있다보니 오히려 오래 시간을 두고 하는 게 익숙하네요^^ 모카빵도 저온발효와 실온발효 두가지 다 해보니 확실히 저온발효가 더 식감이 좋았고 갈수록 기다림이 즐거워지네요~^^ 비닐로 모양을 잡아주는 것도 팁이라 즐겁게 배워갑니다 매일매일 수업 듣는다 생각하고 들릴께요~^^

[@Mukgling]

항상 시청해주셔서 감사합니다~! 시간 나는대로 틈틈이 컨텐츠 올리겠습니다^^

[@김김-q7y]

우와.... 보면서 계속 감탄했네요 대단하십니다...

[@Mukgling]

김 김 감사합니다^^

[@lovejeki]

어제 오늘 열씨미 보고 또 보고 해서 따라 실습해봤어요 12시간을 초과해서(늦잠;;) 냉장1시간휴지를 40분씩 줄이고 마지막 실온발효 4시간을 성미가 급해서 못 기다리고 2시간만에 구웠네요ㅠㅠ 맛이나 빛깔까진 좋았으나 아깝다고 잘라내지않은 게 흠이된건지 결이 균일하지않고 기공이 많이 없네요.. 담번엔 더 열씨미 다듬어서 시간도 엄수하고 제대로 만들어볼께요 이참에 제 오븐시간도 알게되서 매일 허멀건한 빵이 때깔 좋게 나왔어요~^^ 감사합니다

[@Mukgling]

감사합니다^^ 계속 만들다 보면, 개선점이 보이실거에요! 많이 만들어보세요~! 맛있게 드세요^^

[@fabriziobianchi1970]

Caravaggio del croissant!!! Bravissimo!!!!

[@Mukgling]

I did not understand Italian because I could not speak Italian. But Italy is the country I love. Thank you for watching!

[@giuseppecortinovis2788]

@@Mukgling Caravaggio was a famous and great Italian painter. The comment said that you are like Caravaggio making croissaint. That's quite nice.

[@Mukgling]

@@giuseppecortinovis2788 oh, thank you very much! Happy baking!

[@SKS-dc2ic]

Good video, do you use upper or bottom heat at the oven? Or use both heat? Thanks

[@Mukgling]

i use both heat(upper or bottom heat). Thank you for watching!

[@ComtesseMircalla91]

Da italiana ti faccio i miei complimenti, sono perfetti! Incredibili 😍😍😍

[@Mukgling]

Thanks for watching!

[@fixyourcake7374]

you have the best recipe man its a hit in my new job

[@Mukgling]

Thank you very much! Happy baking bread!

[@914th]

안녕하세요 너무 잘 봤습니다.제 직업이 제빵사임에도 만드시는걸 보니 훌륭하네요.손으로 작업해서 이런 퀄리티가 나오다니 대단하세요~

[@Mukgling]

감사합니다! 망칠까봐 걱정했는데 생각보다 잘나와서 다행이에요 ㅠㅠ

[@robertosarnataro]

Hi! Final proof at room temperature it's not truly clear. What room temperature? 20°C, 24°C? Thank you!

[@Mukgling]

24°C! Thanks for watching! Happy baking!

[@robertosarnataro]

Mukgling Thank you so much! ❤️

[@Mukgling]

@@robertosarnataro have a good day!

[@robertosarnataro]

Mukgling have a good day you too!

[@linaline4193]

C est impressionnant comme toujours monsieur je n ai rien à dire si ce n est "EXCELLENT "☺

[@Mukgling]

Thanks for watching!

[@kunpj1194]

Amazing job!, may I ask a few questions? 1. Can I proof the dough about 2 hours as I'm living in hot country and with high humidity. 2. Can I keep the dough (before adding the butter) in the fridge for an overnight? 3. What's the function do you use when you bake the croissant? with/without the fan? 4. Can I use only egg white for the egg wash? 🥐big thanks and please continue doing a great job. You're nailed it!!🤍

[@Mukgling]

1.Can I proof the dough about 2 hours as I'm living in hot country and with high humidity. > If the temperature is high, the fermentation time must be reduced. And it should be 30 degrees or less. For humidity, about 75% is suitable. What is the temperature in your living area? 2.Can I keep the dough (before adding the butter) in the fridge for an overnight? > Yes. Instead, put the dough in the refrigerator before fermentation. It should be a low refrigeration temperature of about 1 degree or less. 3. What's the function do you use when you bake the croissant? with / without the fan? > Start the fan. It's a convection function. 4.Can I use only egg white for the egg wash? > Use the whole egg! Thanks for watching! Happy baking!

[@kunpj1194]

@@Mukgling I'm living in Thailand (33-36°c). Thank you so much, it's very kind of you ❤

[@Mukgling]

@@kunpj1194 you're welcome :D

[@leelee-kv9xh]

와 크루아상 결이...썸넬보고 헉해서 들어온건 이 영상이 처음이에요..

[@Mukgling]

꺄할 감사합니다^^

[@breadchelin3211]

항상 잘 보고 있습니다. 일취월장 하시네요 역시. 선생님 궁금한게 있습니다. 혹시 밀때 버터가 막 거북이 등껍질마냥 조각나는건 왜그런건가요? 버터가 전체 한덩어리로 밀려야 잘 미는거 맞죠? 버터는 패스츄리용 마가린 쓰고있어요 도와줘요

[@Mukgling]

안녕하세요! 밀때 버터가 거북이 등껍질처럼 조각난다면, 버터의 온도가 매우 낮아 단단하기 때문이라 생각합니다. 버터의 종류마다 다르지만, 일반적으로 버터의 온도 10℃ 전후로 유지해야 잘 밀어펴질거에요~!

[@breadchelin3211]

@@Mukgling 선생님 답변 감사합니다. 시청 잘 하고있어요. 번창하세요

[@Mukgling]

@@breadchelin3211 감사합니다! 즐거운 추석 보내세요~!

[@naturalbornbaker422]

Very good video and good technique, but don't cut so much off. You can easily overlap the ends or roll it out to a rectangle. I always cut a little peace off as well (on purpose) and use it as a starter/sponge in my new dough. If you stretch the rectangles a little bit before rolling off the croissants become a little longer and not as high, which I prefer. But this can everybody do to their wishes

[@Mukgling]

Good advice, thank you!

[@bacaardi2832]

It's a shame to spend so much time making a croissant and loosing 50% of the initial dough due to trimming. Sure, in production you can do this and re-use it, but if rolled out correctly you don't necessarily have to trim during folding to get good layers.

[@Mukgling]

@@bacaardi2832 Thank you for info!

[@naturalbornbaker422]

@@bacaardi2832 Yes, you are absolutely right, it is a shame and not necessary. If you roll out correctly than you don't need to cut off anything.

[@summerlyu8673]

Natural Born Baker try it and see if u can have the layers of feuilletage this person created, im baker in france, and to see that perfection, u gotta go to at least Murice hotel, so common guys stop with pointing out what he should do differently, and just to be clear, when we use laminoir to do push down the dough at work, we get less rounded part, and removing edge of 5kg paton, we hardely lose anything, yet maintain perfect continuous layer, this guy was trying to work with such small quntity of dough, it require to lose big porpotion of his small dough, and that is just how it is when u work with such quantity and try to reach a perfection.

[@MrPapayano]

결이 너무 예쁘네요...저는 속이 계속 떡지는데 ㅜㅡㅜ 참잘만드시네요^^중간에 냉장 숙성을 하시는데 이유를 알수있을까요? 베이킹 어린이...?베린이 임돠^^

[@Mukgling]

안에 들어가는 버터가 녹기 때문에 중간에 냉장 보관을 합니다^^ 패스츄리 반죽은 반죽 사이에 버터를 넣고 밀어펴고 접는 과정에서 얇은 필름과 같은 반죽과 버터가 층층이 쌓이게 됩니다. 이 과정 중에 반죽이 찢어지거나 터져서 버터가 새어나오면 안되고, 버터가 녹아 흘러내리거나, 너무 차가워 버터가 깨지면 안됩니다. 계속 떡지는 경우가 이 과정에 문제가 있거나, 발효가 충분하지 않거나, 오븐의 성능 문제일 수 있어요!

[@brusbrus2782]

Ragazzi che persona paziente che sei😂però ha un alveolatura fantastica

[@Mukgling]

Thank you for watching!

[@SairaSaadTheNikonGirl]

excellent mam can u plx tell me how much protein percentage is in your bread flour plx tell me thanks

[@Mukgling]

About 13% ^^ Thank you for watching!

[@sniper10666]

To much work for 4 crossaints

[@Mukgling]

Thank you for watching!

[@아미이-i9h]

손으로 밀어도 이정도 나올수 있군요~~솜씨가 대단하십니다~

[@Mukgling]

시청해주셔서 감사합니다~^^

[@lilli1630]

Hello! I did not understand why powdered milk is better than fresh milk. I use powdered milk in ice creams and I so why. But this cannot is the same reason because us add water. So I thought that powdered milk is used in professional doughs instead of fresh milk for the greater simplicity in the management of stocks and the perishability of the raw. But I red another explanation according what you said. It's most interesting! " However, the use of powdered milk instead of fresh milk in leavened dough also has a slight qualitative advantage. Most (80%) of the proteins contained in milk are four types of casein. Caseins are very hydrophobic proteins, therefore in fresh milk they tend to group together in small particles which are called micelles which also trap the mineral salts contained in milk. During the production process of powdered milk, as a result of dehydration, the micelles disintegrate in the single molecules of casein. It follows that by using powdered milk, the molecules of casein are more easily and quickly able to bind to the molecules of gliadin and glutenin during gluten formation, thus being able to better perform their action of softening the dough."

[@Mukgling]

In terms of quality, There is no big difference in milk powder and milk. Instead, there are important factors. Whether milk has a high temperature pasteurization or a pasteurization at a low temperature is a big difference. High temperature pasteurization is not a big problem. However, there is a serum protein in pasteurization at a low temperature, which is said to interfere with gluten network formation. Actually, it was very small volume, though it did not seem to be such an effect. I will listen to your information. Thanks for the good info!

[@lilli1630]

@@Mukgling thanks for your attention. When I can read something about this? I'm curious! ;)

[@Mukgling]

You can see the book "Baking Problem Solved" ~!

[@lilli1630]

@@MukglingThank you for your suggestion. I looked for it on the internet, but it's too technical and too expensive for me ( I'm an old woman🤣) . But now I understand why you are so BRAVO! I'm lucky to have found your channel and have had many explanations from you! I redid the croissants and this time they managed better. But not enough, so I'll have to try again and again! Thank you!

[@Mukgling]

lilli Failure is the mother of success. If you keep challenging! Eventually you will make a great croissant.

[@talensao]

Hi! The best recipe ever!!!! May I ask the temps about dough and rolling butter before the lock-in and first lamination? Thank you! :)

[@Mukgling]

the temps (dough and rolling butter) are about 8 to 10 degrees C. Thank you for watching!

[@lilo7760]

접기 과정에서 밀어펴기 할 때 세로 몇 cm정도 밀어야하나요??? 모든 제빵 영상 잘 보고있습니다. 정말 감사합니다!

[@Mukgling]

접기 과정에서는 면적보다는 최종 두께 5mm로 맞추는 것에 기준을 두시면 됩니다! 항상 시청해주셔서 감사합니다!

[@lilo7760]

@@Mukgling 그렇군요! 감사합니다.

[@Mukgling]

@@lilo7760 즐거운 베이킹 하세요~!

[@VicTaurie]

I always love the last part when you eat what you make hahaha the crunchy sounds 😍😂Love it!! The pleasure of making it yourself gives you more appreciation to the food you eat!! Tk u! ♥️

[@Mukgling]

That's right. The tasting video at the end makes the appetite better. The value of food! Thanks for watching! happy baking!

[@seoknii1]

Could I have the specific width and height of each roll out please 🙏

[@Mukgling]

If you look at the text below the video, you can see the detailed process of making it. Thank you~!

[@mesopomesopo4085]

too much work for a 5 second eating food

[@Mukgling]

It is not easy to make a pastry. Thank you for watching.^^

[@karlamarroq]

Mesopo Mesopo it’s art

[@Mukgling]

@@karlamarroq Thank you for watching

[@salsafeverny]

5 second...lol

[@Mukgling]

@@salsafeverny Thank you for watching!

[@hxp3899]

Very skilled hand.. what is your kitchen temperature?

[@Mukgling]

about 20~23, at that time, was winter! Thanks for watching!

[@hbh1456]

우와...결이완벽하네요ㄷㄷ

[@Mukgling]

홈베이킹홀릭 H B H 감사합니다~!^^

[@moracacaca]

이스트를 바로녹이지않고 물에 좀 놔둔뒤 녹이는건 왜 그런건가요? 별건아닌데 궁금합니다 담백하고 깔끔한 영상잘보고있어요~

[@Mukgling]

물에 조금 불리게 되면 살살 건들기만 해도 쉽게 녹아요~^^ 넣자마자 바로 녹여도 상관없습니다. ^^ 시청 감사합니다~!!

[@Kimhaein1234]

와 ㅐ대박이네요 진짜 결 경이롭습니다,,,

[@Mukgling]

김해인 감사합니다~^^

[@JasonMLee-lh9jt]

안에다가 넣는 버터를 굳이 사각으로 형태를 만들어서 넣는 특별한 이유가 있을까요? 제 생각에는, 여러번 접어서 밀대로 밀어서 펴면 처음에 덩어리로 넣어도 결국에는 균등하게 펴지지 않나 라는 생각이 들어서 한 번 여쭤 봅니다.

[@Mukgling]

어떻게 하셔도 상관없습니다^^ 제빵의 방법은 수천 수만가지가 있다고 생각합니다. 그렇기에, 말씀하신대로 하셔서 잘 나오고 편하시면 그게 더 좋은방법이 될 수 있습니다^^ 제가 굳이 사각으로 형태를 만들어서 넣는 이유는, 정해진 규격대로 설정하여 작업을 하면, 저에게는 좀 더 수월하게 느껴집니다^^ 시청해주셔서 감사합니다^^

[@Mukgling]

즐거운 홈베이킹 하세요~^^

[@mattiasraiani6984]

Cmq una cosa la devo dì: Prima fa il preciso a livelli esasperati, rifilando con righello l'impasto e stando attento che nemmeno un granellino di farina sporchi la tavola e poi , come da un eccesso ad un altro, mangia come un porco alla fine, con i pezzi di sfoglia che cadono dappertutto!

[@Mukgling]

Thanks for watching~!

[@manoelluizteixeira8073]

The hands of a talented baker, ... maneco - Porto Alegre-RS -Brasil.

[@Mukgling]

Thank you for watching!

[@peace-yv4qd]

I think I'll just go buy them at a the bakery.

[@Mukgling]

Thank you for watching!

[@thinkpanzer6690]

me too

[@Mukgling]

@@thinkpanzer6690 Thank you~!

[@salsafeverny]

Hahhaha yes you are right. This is No easy!

[@Mukgling]

@@salsafeverny but it is very fun!

[@TuLe-xo4qq]

hi mukgling, what temp do you proof at and do you have a tray of hot water?

[@Mukgling]

It was winter when I filmed this video. So, room temp was below 18 ~ 20 degrees. No tray of hot water was used. Thanks for watching.

[@TuLe-xo4qq]

if i wanted to double the recipe, what size do i roll out détrampe and butter?

[@Mukgling]

@@TuLe-xo4qq It is difficult to tell the exact size because I have not tried it.

[@bessyxyz]

The trimming of the dough seems wasteful.

[@Mukgling]

I worked because I wanted to make a splitting of the pastry. Thanks for watching!

[@Mshlltg]

I am half way through your recipe, tomorrow I will be doing the lamination! Can I check how do you prevent the butter from melting while rolling dough with the butter inside? I always have issue of butter bursting out after my second fold.

[@Mukgling]

Most importantly, the room temperature should be very low. When I made that video, the season was winter, and the indoor temperature was about 18-20 degrees below. It is difficult to make it at home when the summer begins. Thanks for watching!

[@Mshlltg]

Mukgling Thank you! Do you have any tips on making croissant during summer? Like isit better to put it in freezer to stop butter from melting?

[@Mukgling]

@@Mshlltg The temperature of butter is 8 ~ 10 degrees. The temperature of the dough is the same. Even if the temperature is too low, the butter will harden and the butter will break when you stretch it. In the summer, even air conditioners must be running!

[@lilli1630]

@@Mukgling I make croissants in winter and brioche or others sweet breads in the other seasons!😏 I come back here after a few years... Now I have a new question for you. What do you think about the idea of ​​using the "from the fridge to the oven" method, which you have applied for bread, even to croissants? I can't or get such an open cell and I thought it could improve. Thanks a lor and have a nice day!

[@Mukgling]

@@lilli1630 If the fermentation is sufficient in the refrigerator, I think you can put it right in the oven. Already doing sourdough bread that way. Also, in the case of pastries, there may be cases where work like that.

[@MsDream1979]

Non capisco che senso abbia una ricetta senza quantità...

[@Mukgling]

You can see detailed ingredients, quantity and recipes in the video body text. Thank you for watching!

[@MsDream1979]

1. Mettere l'acqua nella ciotola e mettere il lievito istantaneo. ‎ ‎ Dopo 1 minuto, mescolare uniformemente il lievito istantaneo. ‎ ‎2. uniformemente mescolare lo zucchero, sale e latte scremato in polvere, poi sciogliere nella ciotola. ‎ ‎3. aggiungere l'uovo intero e mescolare. ‎ ‎4. delicatamente sciogliere il burro nella ciotola e mescolare. ‎ ‎5. dopo l'aggiunta di farina‎ ‎ mescolare in modo uniforme fino a quando la farina è invisibile (temperatura impasto 22 ° c)‎ ‎6. Piegare la pasta più volte con la mano e lo rendono rotondo. ‎ ‎7. coprire il vinile e lasciare il frigorifero per 15 minuti. ‎ ‎8. dopo 15 minuti di riposo, la prima piega (pieghevole)‎ ‎ si piega fino a quando diventa una forma di pallone elastico. ‎ ‎9. coprire il vinile e lasciare il frigorifero per 15 minuti. ‎ ‎10. dopo 15 minuti di riposo, la seconda piega (pieghevole)‎ ‎ si piega fino a quando diventa una forma di pallone elastico. ‎ ‎11. tondo a forma di palla. ‎ ‎12. coprire il vinile e lasciarlo a temperatura ambiente per 20 minuti (pasta temperatura 24 ° c)‎ ‎13. dopo riposo a temperatura ambiente, avvolgere l'impasto in plastica vinile‎ ‎ spingere in una forma quadrata con un asta di Spinta. (Dimensione: 18 * 18cm) ‎ ‎14. riposare in frigorifero per 12 ore‎ ‎ dopo il completamento delle 12 ore in frigorifero resto,‎ ‎ dopo il confezionamento il burro di pasticceria con il vinile che è stato conservato in frigorifero Push in una forma quadrata con un asta di Spinta. (Dimensione: 11cm * 11cm) ‎ ‎16. disponete il burro sulla pasta un'angolazione di 45 gradi. ‎ ‎17. dopo spingendo leggermente la parte quadrata della pasta spingendola,‎ ‎ piegare leggermente la pasta mentre tirandolo. ‎ ‎ Premere la parte di sovrapposizione dell'impasto. ‎ ‎ avvolgo il burro completamente per evitare perdite. ‎ ‎18. Spingere l'impasto con un asta di Spinta. ‎ ‎19. tagliare entrambi i lati della pasta ‎ ‎20. 4 pieghevole 1 tempo‎ ‎21. Spingere la pasta piatto con un asta di Spinta. ‎ ‎22. Dopo avvolgendo l'impasto in plastica vinile, riposare per 1 ora in frigorifero. ‎ ‎23. Spingere nuovamente la pasta. ‎ ‎24. tagliare entrambi i lati della pasta‎ ‎25. 3 tempo di pieghevole 1‎ ‎26. Spingere la pasta piatto con un asta di Spinta. ‎ ‎27. Dopo avvolgendo l'impasto in plastica vinile, riposare per 1 ora in frigorifero. ‎ ‎28. Spingere nuovamente la pasta. (Spingere fino a quando lo spessore della pasta diventa 5mm.) ‎ ‎29. Dopo avvolgendo l'impasto in plastica vinile, riposare per 1 ora in frigorifero. ‎ ‎30. tagliare un triangolo isoscele. Base 9cm, altezza 18,5 cm‎ ‎31. il triangolo isoscele di rotolamento. (Modanatura finale di forma di cornetto) ‎ ‎32. fermentazione finale a temperatura ambiente dopo panning (4 ore)‎ ‎33. Durante la fermentazione finale preriscaldare il forno (impostata su 250 ℃ la temperatura del forno)‎ ‎34. Mettere l'impasto fermentato in forno preriscaldato‎ ‎35. Impostare la temperatura del forno a 200 ° c dopo la messa in forno. 15-18 minuti di cottura‎ ‎36. Rimuovere i croissant dal forno e raffreddare‎ ‎37. Degustazione dopo completamento‎‎ Non vedo le quantità di acqua farina zucchero :-)

[@Mukgling]

(B's (%) = Baker's Percentage = Bakers Percent) (Tr (g) = actual input amount = Truth Input) ------------------------------------------- Total Dough Formula: Total dough weight 363g, Dough Division: about 48g Dough Formula B's (%): 100%, Tr (g): 200g strong flour(Bread Flour) B's (%): 10%, Tr (g): 20g sugar B's (%): 2%, Tr (g): 4g salt B's (%): 3%, Tr (g): 6g skimmed milk powder B's (%): 9%, Tr (g): 18g butter B's (%): 2.5%, Tr (g): 5g instant yeast B's (%): 5%, Tr (g): 10g whole egg B's (%): 50%, Tr (g): 100g water (21℃) ------------------------------------------- roll in butter(pastry butter) B's (%): 54.5%, Tr (g): 109g roll in butter(pastry butter) (30% of the amount of Dough) ------------------------------------------- I did not write the ingredients and quantity in Italian. Sorry! I have revised it again. Thank you!

[@marcotesti3909]

Quello non è lievito istantaneo...

[@Mukgling]

So what do you call it?

[@muififfi]

Oh my Godness, it must be soo delicious. Thanks for sharing.

[@Mukgling]

Thank you for watching

[@antoniettadipaolo7645]

Rivedendo il video spiegato così bene, però non concordo sull'eccessivo scarto di pasta che si crea.Va bene la perfezione ma no io recupero tutto, verranno meno perfetti ma fa niente

[@Mukgling]

Thanks for watching!

[@밤빵이-h8c]

영상 너무 잘 보고갑니다 ㅎㅎ 2차발효시 표면이 굳지는 않나요? 따뜻한 물이라도 한 컵 떠 놓고 오븐이나 렌지 안에 넣어둬야할까요?? 아니면 비닐이나 젖은 면포로 덮는다든지..

[@Mukgling]

표면이 마르기는 합니다 ㅠㅠ. 말씀하신대로 외부로부터 밀폐될수 있는 공간에 따뜻한 물을 넣어서 발효시키면 좋을 것 같아요^^ 젖은 면포를 덮으면 나중에 벗겨내기가 어려울거 같아요 ㅠㅠ 시청해주셔서 감사합니다^^

[@loredanarobbi1929]

Ma una descrizione??? Ingredienti?? È chiedere troppo?? Fate a meno di pubblicare allora...

[@Mukgling]

Detailed descriptions and recipes are in the video body text. In addition, detailed subtitles are available. Thank you for watching!

[@loredanarobbi1929]

@@Mukgling ❤️❤️❤️

[@gioiacatanese2226]

Sono scritti gli ingredienti guarda bene

[@oscarfun100]

I like to cook and bake, but I could never bother with this, lol. It looks so much work. Hats off to you, Respect! :)

[@Mukgling]

Thanks for watching!

[@linacesare5985]

Ma ci vuole una giornata x farli a casa!!!

[@lilli1630]

Lina, scusami se intervengo, questo metodo è un po' lungo, ma puoi velocizzarlo impastando normalmente, anche a mano o con un Mixer. Non hai bisogno neppure di una planetaria, perché l'impasto è tranquillamente gestibile, e devi impastare velocemente (senza lavorare a lungo). Fatto l'impasto, senza far puntare, lo schiacci, in modo che raffreddi bene, e lo metti in frigorifero a 4 gradi per 12 ore. Io ho preparato l'impasto la sera prima di un giorno in cui sapevo di poter stare a casa mezza mattina, ma non è necessario, perché i tempi di riposo in frigo tra un giro e l'altro non credo siano così rigidi. Quindi se hai fretta impacchetti il burro e fai la prima piega doppia + 30', fai la seconda piega semplice + 30' e fai i croissant e li metti in frigo. Tempo un'ora e mezzo e sei fuori. Quando rientri li tiri fuori e mentre ceni li fai lievitare. Ma è solo un esempio, puoi anche dilatare i tempi tra una piega e l'altra per avere il tempo di uscire e rientrare... Io credo che alla fine non cambi molto tra 2 o 3 pieghe e tempi di riposo di 30' o 3 ore! Ho letto le ricette dei più grandi pasticceri, Montanari, De Carlo, Massari... e anche loro li fanno in modi diversi, per cui tanto vale adottare la tecnica che si concilia meglio con le nostre esigenze. Mica noi dobbiamo venderli! Ma nonostante il mio primo tentativo non sia stato molto riuscito, erano così buoni, che non vedo l'ora di provarci di nuovo! Poi quando diventerò brava ne preparerò un bel po' e li surgelo! PS Nella mia città un croissant al burro è introvabile.

[@Mukgling]

Please enjoy the bread making itself ~! Thank you for watching!

[@anseso49]

Giusto, vero. È meglio comprarli nella pasticceria.

[@Mukgling]

Thank you for watching!

[@gioiacatanese2226]

Compratelo dove volete,ma la soddisfazione di farli in casa e sapere cosa mangi non ha prezzo!

[@jiaxinhe475]

Love your your method of making croissant at home. One question, what is the humidity of the last fermentation should be?

[@Mukgling]

Humidity of 70 ~ 75% is suitable. Thanks for watching

[@Strayrunner]

Ma non dice quantità e ingredienti e tempi. Sembra un film muto

[@Mukgling]

If you expand the text in the video, You can see detailed recipes, quantities and ingredients. Thank you for watching!

[@heteronimous1]

Excellent! Could you please indicate the proportions?

[@Mukgling]

What proportion are you talking about? Detailed descriptions and recipes can be found in the text: D There are subtitles in the video ~! Thank you for watching!