손반죽) 🥐🌹 크러핀 (크루아상 + 머핀) : Cruffin : Puff Pastry Muffin, Croissant+muffin｜Brechel

👇👇 Click to see more 👇👇 Subscriptions and likes are a great help to video production. Thank you for submitting "Alarm Request" ^^ 📺👀 𝙎𝙐𝘽𝙎𝘾𝙍𝙄𝘽𝙀 𝙃𝙀𝙍𝙀 https://bit.ly/3tKZI32​​ 💡 𝙋𝙡𝙚𝙖𝙨𝙚 𝙩𝙪𝙧𝙣 𝙤𝙣 𝙩𝙝𝙚 𝙨𝙪𝙗𝙩𝙞𝙩𝙡𝙚𝙨 𝙛𝙤𝙧 𝙙𝙚𝙩𝙖𝙞𝙡𝙚𝙙 𝙞𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣 𝙖𝙣𝙙 𝙩𝙞𝙥𝙨. For today's baking, I made "Cruffin," a compound word for croissants and muffins. You can make it a little more comfortable than a croissant ~~ It is such a bread that you can definitely feel the flavor of butter. It is also fun to eat layer by layer ^^ ━━━━━━━━━━━━━ 𝐂𝐫𝐮𝐟𝐟𝐢𝐧 (𝟖 𝐞𝐚) ━━━━━━━━━━━━━ ✐ INGREDIENTS 170g Bread flour 130g All-purpose flour 25g Sugar 5g Salt 6g Instant dry yeast 150g Warm water 50g Unsalted butter 150g Unsalted butter for filling #Cruffin #Pastrymuffn #noeggbaking #brechel ☞ Let's make 1. Put bread flour and all-purpose flour into bowl. 2. Add sugar, salt and instant dry yeast. 3. Pour warm water. 4. Mix it by spatula. 5. When it is almost mixed, knead it by hand until it becomes a loaf. 6. When the dough is kneaded smoothly without dust powder, add room temperature unsalted butter and knead it. 7. Knead the dough until the butter is absorbed and the dough is not sticky. 8. Knead the dough until thin film is formed when the dough is stretched. 9. Roll round the dough and put it in bowl. 10. Cover the bowl with plastic wrap and poke a hole in the plastic wrap. Let the dough rise until double or double and a half time in size at warm place (1st rise). 11. If the dough is not stick to your finger when you prick the dough with a finger, it means the dough rises well. 12. Divide the dough into 4 loaves by measuring the weight. 13. After rolling round the dough, cover with wet cotton stuff and put a pause for about 15 minutes. 14. Whisk the unsalted butter for filling placed at room temperature for smooth texture. 15. After dredging with dusting flour, roll out the divided dough into oval. 16. Roll out the dough to be the longest and thinnest again. 17. Spread butter on the dough. 18. Roll up the dough from backward to forward. 19. Cut the center of dough. (4 loaves become 8 loaves.) 20. Roll the cut dough slightly and roll it up. Put each one into muffin pan. 21. Let the dough rise until one and a half time or double in size at room temperature (2nd rise). (When rising dough in warm place, butter is melted and layers don't formed so let the dough rise at room temperature.) 22. Bake 195℃ for 20-25 minutes in the preheated oven. ✿ Timeline 00:00 Intro 00:23 Ingredients 00:31 Bread flour + all purpose flour in bowel 00:39 Sugar + salt + instant dry yeast 00:44 Add warm water 00:48 Mix with spatula 01:02 When almost mixed, knead until it becomes a lump. 01:26 If the dough is smooth without powder, add the room temperature unsalted butter and knead it. 02:03 Knead until butter is absorbed and not sticky. 02:27 Extend the dough by hand until a thin film forms. 02:40 Roll the dough round and put it in a bowl. 02:52 Wrap it and make holes and 1st rise the dough at warm place until 2-2.5 times rise. 03:02 If you poke it with hand and the dough doesn't come out, it's fermented well. 03:25 Measure the weight of the dough and divide it into 4 parts. 03:51 Lightly round and cover with a wet cotton cloth and rest it for 15 minutes. 04:04 Gently smooth the room temperature unsalted butter. 04:25 Sprinkle flour and roll out the 4 pieces of dough into an oval shape. 04:51 Roll it again as long and thin as possible. 04:59 Spread butter. 05:19 Roll forward at the end of dough 06:26 Cut the center of dough. There will be a total of 8 loaves of 4 doughs. 06:55 Extended the cut dough a little bit and roll it in a muffin pan. 07:01 Bake at 195°C (383°F) for 20-25 minutes. 07:29 Enjoy Crispy Cruffin ─────────────────────────────── 📸 𝙄𝙉𝙎𝙏𝘼𝙂𝙍𝘼𝙈 :   / ​   ✔️ 𝘽𝙇𝙊𝙂 : https://blog.naver.com/asy1347551​ 📖 𝘽𝙊𝙊𝙆 : https://bit.ly/3aPr6V2​ ✉️ 𝙈𝘼𝙄𝙇 : [email protected]