الكرواسون الفرنسي 🥐وسر توريقه بمكون سري حصري2022 وصلاحيته لمدة شهرين !!

Thank you for watching! Don't forget to subscribe to the channel and turn on notifications 🔔 so you don't miss any new videos.    / @mahamedeldeeb   If you liked the video, don't forget to like and share it. To watch more videos: https://www.youtube.com/user/bazoka40... Follow me on social media: Facebook:   / mahamed-eldeeb   Your subscription and like mean a lot to me ❤️ Ingredients (You can use half a kilo of flour, in which case you won't divide the dough): 1 kg all-purpose flour (8 cups) 200 ml cold milk (1 cup) 250 ml cold milk (1 1/4 cups) 20 g instant yeast (4 teaspoons) 20 g salt (4 teaspoons) 100 g sugar (1/2 cup) 15 g tourmaline (1 tablespoon) Alternative: glucose syrup 200 grams of butter (approximately one cup, cold) (For beginners, use just one cube, or chill it to save money.) No eggs in the dough at all. 500 grams of butter for shaping. Half a kilo of flour requires 250 grams (one cup extra for half a kilo). For a kilo, divide the 500 grams of cold butter into two cups. Storage: After rolling and shaping, arrange the croissants in airtight containers. Add them before fermentation, leaving space between each layer. Place a bag between each layer to prevent sticking. This will keep for two months. Fermentation: If you're going to ferment and bake immediately, arrange them on trays lined with parchment paper or a baking mat, leaving space between them. Cover them so they double in size and lighten the tray. Glazing: One egg yolk + a little milk with a little vanilla or vinegar. Baking: First rack at 180 degrees Celsius, bottom heat. Takes 15-20 minutes. If needed, turn on the broiler at the end. I don't need it anymore.