크루와상 croissant 의 모든 것을 담은 영상~집에서도 실패하지 않는 모든 팁을 드려요~!

This is a video that contains everything about the croissant~~^^ I really liked it and put all the tips in it. So the video is a bit long... ㅠ.ㅠ But as much as I give you all the tips not to fail at home Please be patient and watch till the end~~^^ The croissant is honestly the most difficult bread out of all the breads. The dough is important, and it's important to put the butter inside and push and fold it... There are some really important things in the middle of the video. Thank you for taking a closer look This is a different recipe from the croissant video I posted before (link below).    • 크루와상 croissant 저온숙성법  홈베이킹 집에서 손으로 밀어서 만들기   This time I used T55, which is a bit weaker (a little gluten-free) for flour. This recipe does not contain milk, only water. It has a mildly crunchy, soft and moist texture. The old croissant recipe linked above is Because I used gluten-rich wheat. I liked the volume You can just change the flour in this recipe. Please note that a thick croissant is made. (Of course, the taste will be different) I said last time The croissant should be as cold as 23 degrees. So, make the liquid ingredients very, very cold. In summer, you need to add ice water. 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 Of course, there are other causes as well. Because other breads have a completely different process, 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   ingredient T55 (10% protein) 500g 10 g salt 60 g sugar 50 g butter 210g cold water (ice water in summer) 1/2 egg (about 25g) 9g dry yeast + 27g warm water 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. #croissant#lowtemperatureagingmethod#refrigeratedfermentation#bakingstudioblanc#bakinginParis#livinginParis#paris