The BEST Homemade Laminated Dough | Step by Step Recipe

[@mariaramos445]

BEST WELL EXPLAINED CROISSANT TUTORIAL.

[@imanisserie681]

Thank you so much 😍

[@tenzingayatso6401]

Window pane test for dough... learnt that during culinary school time , thanks for sharing

[@sylw9289]

You gave a really easy way of making laminated dough. It has been a while since I made this dough and your video encourages me to make it again. Thank you for sharing!

[@nickpearson3419]

Been roughly 10 years since I’ve made croissants this video is the perfect explanation for how to laminate dough! Even Touch my girlfriend how to make them as well thank you very much keep up the amazing work ! Also when I here the accent I’m like damn this gonna be good 😂😂 French Canadian ?

[@imanisserie681]

Haha thank you for the sweet comment. So glad you got to make croissants. As for the accent, it's just french 😋

[@DigitalHavenTech]

Satisfying to see the layers after all the hard work

[@stephanie7214]

Trying this today!

[@KrishnaMoorthy-e8q]

Thank you so much

[@HangPham-jd2oz]

Thanks

[@faithreyes8797]

Thank u!!

[@FUNNYPETS_DAILY]

Wow! yummy yummy. thanks for sharing your video

[@audkilian669]

Amazing video, thank you so much.....great Job

[@TASTYFOODSandEATING]

look very delicious. Thanks for sharing

[@paramasivamsamanna1307]

12-2-21. Cutting edges means meant to through the dough. I was making croissants at Seattle central community college, large dough, we used machines to roll, the instructor was very serious make edges strait by adjusting by hand do not through away dough in the bin. another Instructor is from England, refuses to participate in culinary art shows, the end of the day all beautiful looking pastries, and food end up in large bins. corners can be beautifully adjusted and it is not a big deal to the end products. Always something to learn, learning never stops. lots of people go hungry so teachers, KZbinrs should keep in mind. Good luck and wishes Ms.Imanniserie

[@curiousinthekitchen7974]

Great job!👏👏

[@norm2355]

Fantastic recipes for homemaker 😘👍

[@imanisserie681]

Thank you!

[@CRUCIALCOOKIES]

This is so AWESOME! Thank you!

[@EliasOgaz]

What was the aprox temperature in your kitchen? I live in a hot climate so I struggle a bit with the lamination.

[@davidjimenezmedero7834]

Great video! It would be perfect if you share with us the dough and room temperature before each fold and for every step of the process. Maintaining the correct temperature of ingredients is the magic for lamination. Thanks in advance!

[@imanisserie681]

Thank you so much for the comment, yes you are right temperature is very important. What I do is get the dough out of the fridge and let it rest for about 5/10 min until I feel that the butter can be stretched without it breaking. That means its temperature is no more than 10°C and my room temperature is 20°C.

[@rajeshkumarsabharwal8370]

Please suggest any substitute for butter

[@xuedalong]

My challenge is always controlling temperature and timing to ensure the dough and the butter are of similar consistency. If the butter's too hard, it pokes through. If the butter's too soft, it spluffs out. Any advice?

[@Metro331]

Press the dough into roughly the right size and shape on a parchment or plastic lined sheet, cover and keep the dough in the fridge while you make the butter packet, it can take a while. Then cool the butter packet in the freezer not too long but until hard, take out and warm the butter packet between your hands until it is just flexible enough to bend slightly without breaking, set it down, take the dough out of the fridge put it on your floured surface, flour your pin and roll slightly to soften, and the butter and dough should be perfect temp together

[@cocvhecv]

Great answer. Thank you ​@@Metro331

[@TheChakamaldita]

I love this vid. how long can I refrigerate the dough if I wanna use it the same day Im preparing it?

[@electricboogaloo3914]

What consistency should the butter be? Mine keeps tearing the dough. Leaving chunks then pieces melting through. It's so frustrating

[@cozyrestasmr4210]

You gotta get really good butter. I use KerryGold unsalted. I take the butter out about 20 min before and then roll it out. If it gets too soft, you can always pop it back in fridge for about 5-10min. Hope this helps

[@doritda]

Looks great! I still don’t understand how you came up with so many layers after the last fold…

[@DiaDia18]

Very nice recipie! How match dry teast i but? What tipe of flour you use? Have a nice day! 👍👏🍴

[@imanisserie681]

You can use fresh yeats and all purpose flour

[@DiaDia18]

@@imanisserie681 Thak you! How many gramms the dray yeast?

[@imanisserie681]

You can use 5g dry yeast

[@DiaDia18]

@@imanisserie681 Thank you! He ave a good dat! 🙂🙂🙂

[@Buffnerd_i]

yea im just gonna buy it

[@radhikawalke7555]

How did u figure what size does the butter and dough need to be ? Is it standard size or theres any particular thickness that we need to be at

[@imanisserie681]

The dough thickness should be about 3 mm. The butter should be half as large as the dough and the same length. Here the dough measures 20*16 cm and the butter 15*10cm.

[@frankjspencejr]

Merci beaucoup! (j'apprends le français) le plus gros problème que j'ai est que la pâte est trop dure et ne s'étire pas facilement. Je pétris à la main depuis moins de 20 minutes.

[@jj-vf7wm]

Can you use the doe after putting it in the fridge for a couple of hours? If yes, about how many hours?

[@imanisserie681]

Hey there, yes you can use the dough after it's been laminated for up to three days. Make sure you wrap it in cling film so it doesn't dry out

[@parinda1001]

How to make the yeast, I don't like using the store bought.

[@ayahamdi9112]

👏👏👏

[@imanisserie681]

😍😍

[@ChemistryLemur]

I feel the dimensions in the video do not correspond to 10x15cm, which makes for a very confusing experience. Did you double the recipe?

[@Pkndbk]

Butter has to be cold or room temperature

[@marilynnelson9465]

Can you list real measurements and sizes?

[@rockybhadwal7134]

Can u please give me integrient details with quantity please ..

[@imanisserie681]

If you click the link in the description you have the detailed ingredients

[@squeakyval]

Yes please?? I tried clicking the link. It did not work. ☹️

[@mahoganyhill4541]

I tried doing laminate dough but my butter squished out of the dough when I began to roll it out

[@imanisserie681]

I'm so sorry to hear that it's so unfortunate. Did you cool the dough properly as well as the butter ? If your room temperature is hot, make sure you flour your work surface well so the dough doesn't stick and the butter doesn't come out.

[@vestyrosqa2434]

I have same problem for twice time make croissant dough 😂

[@tutsecret499]

I wonder who invented this difficult process. the next person, genious should invent a way to make croissant without this arduous process. Any genious here?

[@nicolestrahm3013]

Look up "rough puff" pastry. 😊 That's about as close as you can get without all of the layering!

[@craigcalame2219]

Your website is a “404” cannot reach your website

[@spacerocks191]

I am so disappointed,while baking all butter melted and cane out.all my hard work wasted

[@lalo-gx6nc]

😢😢😢

[@desi-sandi]

😂

[@MissDubzz]

Butter is bound to come out when baking

[@Kreibek]

Your ingredients are confusing. You list different measurements of ingredients in the video and description ????? Which one should I follow?

[@imanisserie681]

I'm sorry to hear that the ingredient list is confusing for you. However in the video and description it is the same ingredients. Which ones were confusing for you or what step wasn't clear enough?

[@TheNolimitcity]

I think she just listed the amounts by weight and volume. 250g of flour is 2 cups of flour. If you don't have a scale, use the measuring cups, if you have a scale, it's more accurate.

[@mhaygutierrez1327]

You shouldnt wear watch or any accessories in your hand while you are doing that. So unprofessional

[@ChemistryLemur]

Shut your trap Karen, shes a homebaker.