Easiest way of laminating croissant dough no rest needed in every folds.

[@macklim]

3-4-3 laminating process / 1 double and 1 single folds.

[@SultanSyahir335]

As like as triple single

[@macklim]

@SultanSyahir335 yes exactly

[@muhammedabdurahiman2446]

Chef temprature of the dough butter for laminastion

[@noorskitchenconnection]

Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍 Great job well done

[@macklim]

Thank you so much!

[@macklim]

Thank you so much!

[@kalilrahuman9401]

Great job, temperature of baking and proofing

[@seynaboucamara8238]

You're doing a very good job! Une vidéo très utile merci❤

[@macklim]

Thank you so much!

[@junjun9833]

Thank you very informative.

[@macklim]

Welcome

[@samarsamar-yk7db]

ماشاء لله روووعة👌🏻

[@macklim]

@samarsamar-yk7db thanks instagram.com/macariolim?igsh=Z2w4N2MyN283dXM3&

[@sehzadhussain9519]

Hello Great technique Nicely done

[@macklim]

Thanks

[@jiv32]

Awesome! I can't wait to try this at home!

[@macklim]

Yeah you should soon.🙏🏻

[@iamdawn3518]

Thanks for sharing! It helps a lot❤

[@macklim]

I'm so glad!

[@TheEverest450]

Muy bueno el video, te consulto , cuando le das la ultima vuelta cuantas horas de heladera tiene antes de cortarlas, y en la laminadora a cuantos milimetros las bajas? muchas gracias

[@macklim]

Hello better if overnight in freezer then defrost. Thickness during folds 10mm

[@istanbulistanbul-c8m]

Thanks for good information.Do you use Francine Flour for croissant dough?

[@macklim]

Yes t45

[@istanbulistanbul-c8m]

Thank you

[@macklim]

Your welcome

[@Vyral-xzh]

Hello Macklim can you suggest as a small bakery and cafe what type of oven and equipment I should purchase

[@shenchenmachinery]

Maybe you need a fully automated production line to produce croissants more efficiently😃😃😃😃

[@sehzadhussain9519]

Can you please tell me about the company Brand name and model of this GREAT MACHINE ?? Its very nice size sheeter

[@macklim]

Hi tekno stamap table top sheeter.

[@lyliarook3523]

What temperature and cooking time please

[@macklim]

170•c 18-20mins always depends on your oven ,so please keep on eye to your oven while baking.

[@kalilrahuman9401]

This recipe is with egg or without egg

[@ThSF-V]

Magkano sahuran dyn sir bilang croissant maker?

[@kalilrahuman9401]

What is the ratio of butter and dough

[@macklim]

Hi 3.4kg dough and 1kg butter sheet

[@kalilrahuman9401]

@@macklim Thank you so much,is possible to share the sigreate of the receipe and size of croissant

[@DaporotiYat]

Hi sir.. May I know how long is your worktable? Tq

[@macklim]

Hi how are you? 75cmx170cm

[@clonariel]

Recipe?

[@macklim]

Please find my video on how to make french croissant. You will find there the recipe.

[@sehzadhussain9519]

Do you own a cafe

[@macklim]

Not yet hopefully soon.

[@sehzadhussain9519]

@@macklim Thanks for the reply My Prayers and best wishes for your own Cafe !

[@macklim]

@sehzadhussain9519 thanks a lot!

[@NicolasEjzenberg]

Hello, I really don't understand what the trick is... When I perform folds at my house it's quite impossible as the dough is so strong even with 2 hours rests...

[@lysmalls658]

It’s probably the flour you are using and let the dough-rest put in the fridge so the butter in the dough doesn’t get warm. His counter is marble that’s why he probably doesn’t have to rest the dough or refrigerate because the surface he’s using is marble it keeps it cold

[@jimmyhuynh7563]

what is your hydration of your dough? also you might have not kneaded enough to create gluten structure for elasticity.

[@macklim]

@jimmyhuynh7563 hi yes i just mix in low speed for 10mins and I leave overnight into 4c fridge. Early in the morning I start laminating the dough. 1875g of bread flour I’m using around 1450-1500g of water it always depends on the quality of your flour , some flour absorb a lot of water and others is not. So you have keep on eye.

[@macklim]

Thank you ! Your are right.

[@lysmalls658]

@@macklim Francine Flour is a French Flour its T - 45 flour that’s great for making Croissant bread flour is not going to work the way you may expect it to

[@kalilrahuman9401]

Kindly share us the receipe

[@macklim]

Hi please find my other video you will find my recipe there. Thanks

[@mdkayyum3724]

Mice

[@snoozeshutter]

Can we stop showing recipes that assume people making this at home own a sheeter? That’s not realistic

[@macklim]

There’s no imposable even at home can make a similar just need a patient and more practice as well.

[@namesdemeanusboth]

Can we stop assuming everything on KZbin is made specifically for you and using the equipment you use? Why would you assume this was made to demonstrate domestic pastry making when it is being filmed in a commercial kitchen? 😂