Lesson 77 How to Plasticize a Butter Block Prior to Lamination

  Рет қаралды 9,124

Jimmy Griffin

Jimmy Griffin

Күн бұрын

Пікірлер: 15
@spleenvent
@spleenvent 2 жыл бұрын
Thank you for this video,I've just bought your book as I've just taken over making croissants at a very respectable bakery in York and the owner wants me to increase the quality of the product and your book will help
@JimmyGriffinbaking
@JimmyGriffinbaking 4 ай бұрын
Many thanks
@DingusMcGillicutty007
@DingusMcGillicutty007 3 ай бұрын
Great idea 👍
@fabriziorapone2756
@fabriziorapone2756 2 жыл бұрын
Good morning an thanks for the video! Is it important to check the temperature before the plasticising process?
@joncapybara3503
@joncapybara3503 Жыл бұрын
I've never had an issue with the butter breaking during the initial encasement of the dough or during the first double fold, but I find that my butter often breaks after resting the dough in the fridge between folds. Must be getting too hard in the fridge. Don't imagine I could use this technique to plasticize the butter after resting the fridge? Or is it better to just let the dough temper after cold resting between folds? Sorry for the dumb question I'm just a line cook who bakes for fun on the side lol
@anabanana9582
@anabanana9582 Жыл бұрын
maybe rest half the time in the fridge and half room temp?
@JimmyGriffinbaking
@JimmyGriffinbaking 4 ай бұрын
Stand the dough for 5-10 min before sheeting at room temperature
@bonnie5601
@bonnie5601 3 жыл бұрын
Very helpful
@Santiagogaudino1234
@Santiagogaudino1234 9 ай бұрын
I know this may sound so stupid but the plastic you’re using is it a thick plastic? It’s not just regular cling wrap? Can you tell me what kind of plastic you’re using. Thank you
@JimmyGriffinbaking
@JimmyGriffinbaking 4 ай бұрын
Try produce bags from grocery or clear plastic bin bags :)
@Eclipse581
@Eclipse581 3 жыл бұрын
Much appreciated! 🤩
@CaptainC0rrupt
@CaptainC0rrupt 3 жыл бұрын
Thank you
@Nyarmith
@Nyarmith 9 ай бұрын
"one of the most common mistakes" -- watching this video because I made this mistake
@lonniewright7839
@lonniewright7839 Жыл бұрын
It would be nice if you had some vocals or at least some texts I have no idea what you're starting off with it looks like cheese in the wrapper the fake cheese in the wrapper Didn't matter what kind of butter I use unsalted butter I'd salt later on if I needed. So this is like I said the 3rd video I've watched and still have no idea how to do it
@suebrownbridge8479
@suebrownbridge8479 Жыл бұрын
Turn up the sound? There is a voice over, so it's odd that you can't hear it. Maybe the KZbin audio is on mute or maybe it's your device that needs to be louder. Good luck.
Lesson 40 Hand lamination 3-4-3 method - Ice Hockey puck technique
11:59
Lesson 21 Lamination lesson using the 5-4-3 pastry lamination system
15:07
Osman Kalyoncu Sonu Üzücü Saddest Videos Dream Engine 275 #shorts
00:29
World’s strongest WOMAN vs regular GIRLS
00:56
A4
Рет қаралды 19 МЛН
Lesson 96 - Neat Dough Block and Butter Block lock-in Technique
4:43
Jimmy Griffin
Рет қаралды 1,2 М.
Croissant Critical Success factors | Laminated Dough & Pastry Tips
16:40
How to speed up your croissant dough lamination with 2KG of butter?
4:42
Kris Kazlauskaite
Рет қаралды 49 М.
Lesson 17 Croissant Bicolour 3-4-4 pastry process
13:10
Jimmy Griffin
Рет қаралды 20 М.
Amazing idea! How to melt plastic lids and make a homemade plate
3:24
Tips and Hacks
Рет қаралды 1,1 МЛН
Lesson 7 Butter block hand lamination
3:44
Jimmy Griffin
Рет қаралды 6 М.
How To Make Butter Croissants WITHOUT LAMINATION - 10 minute prep
9:28
Rosie's Kitchen Adventures
Рет қаралды 3,2 М.
Lamination of croissant...(2 single fold)
3:13
Mike Amada
Рет қаралды 26 М.
Osman Kalyoncu Sonu Üzücü Saddest Videos Dream Engine 275 #shorts
00:29