Flakey Handmade Croissants Recipe｜手工开酥可颂牛角包教程

[@ApronlessGiraffe]

The ingredients in this video can also make 5 Pain au Chocolat. You can find the recipe in the link below. kzbin.info/www/bejne/iGPcmX56od94hpIsi=4UIoHFcbD5DI3fk3

[@DanielaBg-fs4rx]

Qué idioma es el originario⁉️

[@ApronlessGiraffe]

@@DanielaBg-fs4rx English

[@KhaledAlwatar]

Thank youu for thiss😭😭😭😭 I made it yesterday and it came out just like you did. I realized that if you live in a more humid place like the Philippines, you need to have a smallest batch as possible like if you're using 500 grams of flour per recipe you must devid3 it into 2 parts and laminate it separately to make it easier. And i use half the amount of yeast instead of 5 grams in the video so yeast will rise slowly

[@ApronlessGiraffe]

@@KhaledAlwatar I'm so happy you succeeded! 😊 I also divide the 500g of flour into two batches to make sure it turns out perfectly every time!👌

[@ApronlessGiraffe]

🥐Here are some tips for making croissants in my community. Feel free to check them out. 我的社区贴里有关于可颂的小贴士分享，欢迎去看看。😊

[@nousheeranoufal4691]

Thank you so much for the recipe. I had a question regarding the flour measurements, the flours I use, have a protein percentage of 11% and 10% respectively. So according to this percentage, how should I take the flour’s measurements ?

[@ApronlessGiraffe]

You could try using only the 11% protein flour.

[@nousheeranoufal4691]

Thank you so much. Plus, the temperature here is always less than 20 with humidity hanging between 30-60%, so at what temperature, how and how long should I proof it ?

[@ApronlessGiraffe]

You can proof the dough in the oven. Turn on the light but don’t use the heating function. Put a bowl of warm water (about 50°C) in the oven and close the door. Change the water now and then to keep it warm and humid. If the butter starts leaking, it means it’s too hot, so just crack the oven door open a bit to cool it down.The length of fermentation time isn’t fixed; it mainly depends on the dough’s condition.

[@nousheeranoufal4691]

Thank you so much 😊

[@nousheeranoufal4691]

I proofed the dough in the oven for about 2 1/2 hours when it was about 16 C here…it didn’t turn jiggly, I even tried the warm water method, what do you suggest I do ?

[@KC-nu7rx]

請問我的烤箱沒有風扇也沒有分上下火的功能，用什麼溫度來焗．需要預熱焗爐嗎？謝謝你🙏！

[@ApronlessGiraffe]

首先要确定是用bake, 不能用grill。没有风炉模式，就用普通模式，比我用风炉的温度多加15-20度来烤。必须提前预热好烤箱再放进去烤。

[@marcogaiotto2028]

Delicious...Thanks a lot for sharing your recipe!

[@ApronlessGiraffe]

No problem. So happy you liked it! 😊

[@marcogaiotto2028]

@@ApronlessGiraffe

[@annesandiego7921]

where did you buy your dough mat? thanks

[@ApronlessGiraffe]

from China. You can try online shopping.

[@fullmetalskalpell8550]

Hi mme . Great results . My I ask you a question ? With regular “standmixer- kitchenaid”. How much time does it take to get to the windowpane test ? 🙏🙏🙏🇧🇪Dirk Belgium

[@ApronlessGiraffe]

about 15 minutes：）

[@saadpatil7101]

Can i use all purpose flour

[@ApronlessGiraffe]

Flour suitable for making croissants needs a gluten content of around 11%. If it's lower, the failure rate increases. You can check the protein content of the flour to see if it's appropriate.

[@saadpatil7101]

@ApronlessGiraffe can I use gluten power in dough to adjust gluten content

[@ApronlessGiraffe]

@ Maybe, but I haven’t tried it myself. You can give it a shot.

[@alizOwOz]

Hi, thanks for sharing this recipe, it looks great! May I ask you some question? Can I use bread flour instead of high n low gluten one? And, do you think I can bake this with the air fryer? Thank you so much, have a nice day! XD

[@ApronlessGiraffe]

@@alizOwOz Hi there, using bread flour for croissants is pretty much like using only high-gluten flour. Compared to a mix of high and low-gluten flours, the croissants will be fluffier but not as crisp. Some people actually prefer it this way, so you can go ahead and use bread flour. I haven’t used an air fryer before, but I think it might not work well because the small space could prevent even air circulation and affect the results. Of course, you can give it a try. Have a nice day too.🫰

[@Harmony_Kitchen]

Looks just Beautiful 🥰

[@ApronlessGiraffe]

@@Harmony_Kitchen Thanks❤️

[@CreHapp]

Hello. What is the protein content of the high gluten flour and what is the protein content of the low gluten flour that you used? Thank you alot.

[@ApronlessGiraffe]

The high-gluten flour i used has protein ranging from 12.5% ~13.7%, and low-gluten flour ranging from 8.8%~9.9%.

[@mataneldahan5339]

Hello What can I do if the gluten window doesn't form after 25 minutes of mixing? Please help

[@ApronlessGiraffe]

Cover the dough, chill for 30 minutes, then knead again.

[@mataneldahan5339]

​@@ApronlessGiraffeThank you. I have another question my butter leakd from the corssiant even tho i proofed the at 24 celsius what can i do to avoid that? I think it happend becaus the layers were very thin Or maybe its because the thickness of my corssiant were very thin because i re-watch the video and your dogh is a lot thicker but its weird because i rolled the dogh to a size exactly like your instructions

[@ApronlessGiraffe]

@@mataneldahan5339 1. Is the fermentation space too humid? Too much moisture can make the butter melt. 2. Keep the dough about 5mm thick, and you should see clear layers on the cut edges. If you don’t, it means the butter has been absorbed into the dough, and the moisture is making it melt.

[@mataneldahan5339]

@ When you say 1. fermentation you talking about the proofing area because if you mean the proofing area what happen is this i have put the croissant in the oven with just the oven light on covered because it was cold outside and i dont have a proofer and I proofed them for 3 hours. When i wanted to bake them i saw that they didn't grow much at all just a little bit and then what i did is I saw a trick to boil water in a pan and put it in the oven i put it for 10 minutes and the butter leakd. 2. when i shaped them I indeed saw layers but really thin ones maybe i rolled the dough too thin. I will be happy if you tell me how to proof them so it will turn out good Thank u for everything😁

[@ApronlessGiraffe]

@@mataneldahan5339 You can proof the dough in the oven. Turn on the light but don’t use the heating function. Put a bowl of warm water (about 50°C) in the oven and close the door. Change the water now and then to keep it warm and humid. If the butter starts leaking, it means it’s too hot, so just crack the oven door open a bit to cool it down.

[@ganaty163ez]

Thank you so much, may I ask why did you use ice water?

[@ApronlessGiraffe]

Hi ~ Ice water can prevent the dough from heating up during kneading, keeping the yeast inactive. It's recommended to keep the kneaded dough below 24C.

[@winnieheng4600]

請問active dry yeast and instant rise yeast应该用那一种呢？谢谢你

[@ApronlessGiraffe]

我用的是instant的干酵母，可以直接和面粉里搅和。active的酵母应该是要事先放在温水里激活后再和面粉搅和。您可以看看产品说明。但如果您用的是鲜酵母，那需要的用量大概是干酵母的三倍。

[@ApronlessGiraffe]

我建议用insant的酵母，不要用active的。因为可颂对酵母的活性周长要求比较严格，需要酵母的活性处于一段长时间的休眠，等到后期再发挥作用。所以如果用active的酵母，通过温水激活后，等到后期需要用它的时候，活性已经失去一部分了，没有那么大的力量膨胀了。所以，建议用instant的。

[@winnieheng4600]

@@ApronlessGiraffe 非常感谢您的回复告知。多謝了。

[@najmajama8469]

hi there so I have few questions as I have tried making croissants my issues were butter melting as I am in a humid place I kept on freezing my dough as I was scared the moment its out of the fridge or freezer the mutter melts, when I rolled kept on getting worse I still do plan on trying it again but I don't Know how to fix that problem is it the surface or the flour as I used all purpose flour? I dnt know any guidance would be appreciated I did mine for the 3 days method

[@ApronlessGiraffe]

@@najmajama8469 Hi～Humidity can indeed cause the dough and butter to absorb more moisture, making it harder to work with. You can try controlling the water content of the dough to 47%. Additionally, here are some methods to prevent the butter from melting: 1. Keep the room temperature below 22C. 2. Work quickly when rolling out the dough, minimizing contact with the dough and butter. You can also chill the tools you'll be using in the fridge before use. 3. Use unsalted butter, as salted butter has a higher water content. 4. If the flour doesn't have enough gluten strength and you haven't achieved windowpane during the kneading phase, it will take more time during the multiple folding stages, causing the butter to melt due to unnecessary pressure. Therefore, you can use a blend of 70% high-gluten flour/bread flour and 30% low-gluten flour/cake flour. 5. When freezing the dough, be mindful of the timing. If it becomes too hard, you need to move it to the refrigerator or room temperature first to restore its elasticity. The same applies to the butter. You can start by trying these methods. Feel free to ask if you have any questions.😊

[@najmajama8469]

@@ApronlessGiraffe Thank you soo much really appreciate that I will try but I cant control the temperature because I stay in a humid town its summer all through except during rainy seasons so that's a challenge but will try the rest of the methods once I do I will definitely give you a feed back.

[@najmajama8469]

And for the flour is it essential to mix them 2 what if I only have cake flour ?is there a substitute for the high gluten flour am not sure if it can be found in my country but will try to research on it first

[@ApronlessGiraffe]

@@najmajama8469 Cake flour should not be used as the main flour for making croissants. It is only used as an additive to balance the strength of high-gluten flour and increase the crispiness, so it should not exceed 40% of the total flour amount. The best choice for making croissants is French flour, otherwise, you can use a combination of high-gluten and low-gluten flours. If there is an Asian supermarket in your city, you should be able to find high-gluten and low-gluten flours there.

[@ApronlessGiraffe]

@@najmajama8469 No worries：）To be honest, summer is not the best time to make croissants. I understand your enthusiasm, but the high temperatures do add a lot of difficulty and can be discouraging. I've been through it myself. Nonetheless, I really appreciate your patience. 👍

[@alvinborthwick6688]

if there asign of honeycomb, but very little; what would be the reason?

[@ApronlessGiraffe]

The most likely issue is that the layers have mixed. There are many reasons for this, such as: the dough temperature being too high, causing the butter to melt; the dough being too wet, which leads to the butter being absorbed; or the fermentation temperature being too high, causing the butter to melt.

[@afrogunso47]

I would suggest your proofing time was off. I had the same issue by overproofing (initially 3-4 hours at 80 F) because I thought they needed to be larger than they were getting at only 2.5 hours. However when I only proofed for 2.5 hours I had excellent looking croissants.

[@TheGeetasagar]

Can we use all purpose flour instead high n low gluter flour .please reply

[@ApronlessGiraffe]

Flour suitable for making croissants needs a gluten content of around 11%. If it's lower, the failure rate increases. You can check the protein content of the flour to see if it's appropriate.😊

[@elover184]

​@@ApronlessGiraffethank u

[@raincityfoodiee5900]

@@ApronlessGiraffe Did you mix the high gluten and low gluten flour instead of simply using all purpose flour to achieve the optimal protein content? What is the protein content of your high gluten and low gluten flours?

[@ApronlessGiraffe]

@@raincityfoodiee5900 Hi～I do not recommend using all-purpose flour alone because it doesn't rise well. Adding a small portion of low-gluten flour to a large proportion of high-gluten flour helps prevent the dough from being too tough and elastic, making it easier to roll out and reducing shrinkage. Plus, low-gluten flour increases crispiness, which I feel better than using pure high-gluten flour. I use many types of flour, with the protein content of high-gluten flour ranging from 12.5% ~13.7%, and low-gluten flour ranging from 8.8%~9.9%. Of course, French flours T45 and T55 are the best choices for croissants. If you can't find them, I recommend mixing high and low-gluten flours.😊

[@raincityfoodiee5900]

@@ApronlessGiraffe Thanks for your tips! Do you mean I can use T45 or T55 alone? Or would I have to mix them?

[@Yenyenong]

你好，请问老师在开酥时环境室温是多少？谢谢

[@ApronlessGiraffe]

不超过20度哦😊

[@Yenyenong]

谢谢老师回复

[@komilahakimova2461]

Здравствуйте.спасибо вам за такую полезную видео.подскажите пожалуйста сильная и слабая мука это-- высший и второй сорт муки надо перемешать.просто у нас в муки не показано белки ,и глютеина.

[@ApronlessGiraffe]

Разница между мукой с высоким и низким содержанием глютена заключается в содержании белка. Если это не указано на упаковке, можно ориентироваться на назначение муки. Обычно для мягкого хлеба используется мука с высоким содержанием глютена, а для тортов и печенья - с низким.

[@komilahakimova2461]

@ApronlessGiraffe благодарю вам за вниманию.🤗

[@kathleenkaye2885]

without egg?

[@ApronlessGiraffe]

without egg.👌

[@nimetduru8400]

❤❤❤siz bir sanatcisiniz Istanbuldan sevgiler

[@ApronlessGiraffe]

@@nimetduru8400 Thank you for your lovely message❤️

[@marig3001]

Wooow