干货！酥皮的N种形态，都源于1张皮

My name is Cadence Gao (中文：高寒). Some of you might already know me from Bilibili, actually one of my very enthusiastic followers has also been very generously taking and uploading my content from my Bilibili channel to KZbin every week, so I've decided to take step forward and create my own KZbin channel!
Going forward, this will be my official and only KZbin channel, where I'll be uploading videos here every week, and will be sharing with you guys the ins and outs of my life as a cook in China. So please subscribe and stay tuned~
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him.airforce/

[@huipeng3746]

帥啊！就喜歡這個調調

[@Ray-leighwalter]

這是做創作該有的底氣，帥氣十足

[@paimimi1569]

工欲善其事，必先利其器(就是快速省力~~~)

[@dcpotomac20850]

把高师傅的YT放慢到50%，效果很特别😂

[@kuroro90632]

I like and thanks Chef tell us the food story and how to happened

[@corinna684]

他真的好性感啊……

[@cadencegao]

客气了 😁

[@Tony-bo3sv]

True… 直男都覺得他超帥

[@xxxeric428]

藝術家。。。粗曠跟細膩的極致綜合 男的都覺得很有魅力

[@alexkoh6866]

不許瑟瑟

[@shusmithson121]

@@alexkoh6866l Lol😂

[@tsykelvin6203]

我也認同龍哥的更對稱一點 lol

[@user-yd8uo3mg2l]

龍哥好好看

[@beckychia]

越看越餓😋

[@chihirofuruya]

不許瑟瑟

[@JOEMDMD]

不許色色🤣🤣

[@xiangkwok4037]

DDT formula，cool ！profitional

[@user-ld6jl1js5o]

也就是说蜀汉老面是可能存在的？

[@yang-monica5765]

牛。。。

[@blacksheepmoment]

麵包係藝術

[@alanchenjuinhowe1200]

Got on KZbin to escape math and here I am getting a math class on desired dough temperature

[@cadencegao]

I felt the exact same way when I learned about this 玄学

[@mariabrony]

You are a great chef, greetings from Hong Kong. ❤

[@yingmo6910]

是的，不要太在意细节，毕竟巴黎绝大多数的面包店里的croissant都是速冻的。

[@user-ix6cc4rz7r]

始於酥皮

[@juejuejue]

What if we are using Farenheit hahaha

[@cadencegao]

Formula is still the same!

[@clayz6717]

看得晕。我擀面不仅会裂而且会擀成一个不规则的椭圆。可颂是我入门烘焙的时候想学的东西，试过几道甜点之后我觉得需要现场一个老师傅带我一下。

[@clayz6717]

@幻月 多谢指点，回头试试😁

[@lvaotian5683]

敲碗高大神，開餐廳的細節和成本等等咨詢 QAQ

[@user-nt2nj5bb4o]

b站有上一部相關的可以看看

[@lvaotian5683]

@@user-nt2nj5bb4o 求链接有吗慷慨 大大

[@jackli1238]

因该问老陈小飞棍来咯

[@cecilia2737]

Chef, may i know how much butter do u use?

[@cadencegao]

for the dough, around 5-10 percent is fine, for lamination, anywhere between 1/4 to 1/3 of dough weight. Depends on how generous you’re feeling

[@cecilia2737]

@@cadencegao Tks but i didn't notice u putting any butter in your yeasted dough though. So your lamination butter is approx 1333gm? And one last question, do u think it is ok to mix in some flour to the beurrage for easier lamination (to prevent it from melting)? Hope to get this right as I would like to try out this weekend.

[@marcolee3363]

this is the most casual croissant video i ve even seen

[@cadencegao]

I’m so glad you think so. I really don’t understand why people make laminated dough more serious than it needs to be

[@maggiejetson7904]

@@cadencegao Unless you pour liquid into it and if you make mistake it would leak, it doesn't really matter.

[@roylin6666]

不可以色色

[@5mama5ma62]

這是這集最好笑的一句話XD 🤣🤣🤣

[@YKLA]

3:36

[@lucaswang2878]

草 哈哈 东北老铁

[@teresasettlemyer]

💥💥💥💥💥

[@wtf-nc7zt]

龍哥⚰💀

[@crystalchen5680]

难的是烤吗 不是啊 是开酥啊。。。 唉。。。 算了 还是买酥皮吧

[@Khootravels]

開酥不難，冷氣開起來就可以

[@angle80]

难的是吃

[@alcardring9270]

冷凍酥皮超方便

[@shuchenlin4022]

他的店開在哪兒？？

[@secretwang7475]

深圳，我在华侨城路上见过他本人

[@shuchenlin4022]

@@secretwang7475 喔！謝謝ㄅ

[@mincheng4355]

我也想去,店在哪裡

[@itsyva7023]

他讲理想温度的时候我已经走神了XD so sorry

[@user-gx6ue6hr8w]

抓起來ddt😂😂😂

[@hyperwill]

不用想太多 經驗公式 還要用實際狀況去修