우유 크루와상~손으로 밀어서 만드는 홈베이킹 크루와상의 모든 것!

Introducing the milk croissant that I promised you last time (the croissant that contains only milk and no water)~^^ Croissant recipes are very diverse! Water only, milk and water mixed, milk only, etc... Of course, the proportions of other ingredients vary. Those that contain only water and those that contain only milk The texture, taste and flavor are very different. A recipe that contains only milk is better than a recipe that contains only water. It's a little less moist, but the milk flavor is really good. This is a recipe I make often. This is a different recipe from the video of two types of croissants I posted before (link below).    • 크루와상 croissant 저온숙성법  홈베이킹 집에서 손으로 밀어서 만들기   (milk and water recipe)    • 크루와상 croissant 의 모든 것을 담은 영상~집에서도 실패하지 않는 ...   (water only recipe) This time, I added special Biennoise dough. Biennoise old dough here is It is to store and use the cut part when forming the croissant dough. I said last time The croissant should be as cold as 23 degrees. (It's a little high this time, but that's a decent temperature) So you have to make the liquid ingredients very, very cold. Add ice water in summer The eggs, of course, must be cold. The croissant dough is mixed on low and medium speed. Because it doesn't catch a lot of gluten Don't mix too long (The final dough is slightly torn when stretched) If you look at the reasons for the most failures in croissants, 1. The room temperature is high (If possible, it is recommended not to exceed 24 degrees) 2. The butter inside melts during the pushing and folding process (If the butter melts, there will be no grain.) 3. The dough is not cold (If the dough temperature rises during work, put it in the refrigerator and work again when it gets cold) Of course, there are other causes as well. Because there are many processes that are completely different from other breads There is a process that requires attention (detailed in the video) If you pay attention to the You can also make delicious croissants at home. Croissant dough doesn't contain a lot of gluten. You can easily knead it by hand. Because you put all the ingredients at once and knead it. Kneading is easier. (Please refer to the video below-Morning bread hand-kneading instructions for kneading by hand)    • [손반죽] 우유 모닝빵~~손반죽빵 마스터하기~!   Please refer to the video for the detailed process. Naver Cafe: https://cafe.naver.com/ivoire Instagram:   / ive101671   material T55 (protein content 11%) 500g 10 g salt 60 g sugar 50 g butter 240 g cold milk 60 g eggs Instant yeast 8g Biennoise old dough 100g 250g butter inside (divide 125g each) ㅡI used T55 in France, but if you are in Korea, you can make it with (400g strong flour + 100g plain flour). ㅡPlease prepare the dough cold as the temperature of the dough is adjusted only when the liquid material is cold. #milk croissant#croissant#croissant#low temperature aging method#refrigerated fermentation#baking studio blanc#baking in Paris#living in Paris#paris