홈베이킹 끝판왕, 수제 크로와상 만들기 도전! ｜생지없이 직접 만든 크로와상 Croissant

#Croissant #Croissant #CrispyOutside #HomeBaking #HomemadeCroissant #BrunchMenu #HomeCafeDessert #BakingVideo #GoodBakingDay #BakeryQuality #WhatShouldIBakeToday #HomemadeDessert #BakingIntroduction ElleEnver Gourmet Butter 500g: https://link.coupang.com/a/cnz9lO Gompyo Strong Flour 2.5kg: https://link.coupang.com/a/cqiw88 "As part of the Coupang Partners program, we receive a certain amount of commission." 10,000 Points Event Link for Requip Boulangé Mixer Purchase: https://smartstore.naver.com/leeura/p... ------------------------------------------------------------------------------------------------------------------------------------------------- Crispy on the outside, soft on the inside... Homemade croissants are definitely different~!. 🥐✨ In this video, I'll introduce a "real" croissant recipe, made from scratch, without any dough. It takes time, but the process of layering each layer is truly rewarding and special. If you watch the video until the end, you can easily make a croissant that's close to bakery quality, even at home! 😊 🍽 For breakfast brunch, ☕ For a leisurely weekend dessert with coffee... I hope you experience the joy of freshly baked bread! ✔ If you found this video helpful, please like, subscribe, and leave a comment. :) Croissant Ingredients 🔸 Dough (Détrempe) •All-purpose flour: 250g •All-purpose flour: 250g •Sugar: 50g •Salt: 10g •Instant dry yeast: 10g •Milk: 130g •Water: 130g •Unsalted butter: 50g (room temperature) 🔸 Butter sheets (Tourrage) •Unsalted butter: 250g (high-fat European butter is recommended over processed butter – Isigny, Elle & Vir, etc.) •Bread flour: 25g (This helps the butter sheets stay flexible and prevents them from breaking) ⚙️ Preparation Instructions + Tips 1. Make the dough •Place the ingredients in a mixing bowl in the order listed and knead just enough to form the gluten. (Don't knead too long; smooth is fine.) •Check the temperature → If it's below 24°C (75°F), immediately cover and refrigerate. (First rest period: 4-12 hours. It's best to knead the dough the day before and use it the next day.) 2. Make the Butter Sheet •Place the butter between the paper sheets and roll it into a 20x20cm square. •Refrigerate for 1 hour or adjust to 6-8°C (45-48°F) before use. 💡 Tip: The butter should be slightly firmer than the dough for easier rolling control. 3. Fold the Butter and Dough •Plate the dough to twice the size of the butter sheet and wrap it around the butter sheet. •Push up and down with a rolling pin → Fold 3 times. 4. Fold (Tourage) •Fold 3 times total (3 folds → Rotate 90 degrees → Fold 3 times, etc.) •Refrigerate for 30-60 minutes after each fold. 💡 Tip: Always check the grain direction carefully to maintain the texture of the dough and butter. If the butter bursts, stop working and refrigerate! 5. Shaping • Roll out the dough to about 20x50cm, mark every 9cm, and cut into triangles. (Approximately 9x20cm triangles) • When rolling, pull the ends tightly to ensure a nice rise. 6. Second Proofing • Maintain a temperature of 24-26°C and a humidity of 75-80% (approximately 2 hours). • The outside should rise slightly, trembling, and when touched with your fingertips, it should feel like a jelly. 💡 Tip: Be careful not to over-prove! If you leave it for too long, the butter will melt and flow. 7. Baking • Brush the surface of the dough with syrup (1:1 dilution of sugar and warm water) just before baking. • Preheat oven: 190°C • Baking: 190°C for 10 minutes → 180°C for 10 minutes (about 20 minutes total) 💡 Tip: Freezing for 10-15 minutes just before baking helps preserve the texture! • Brush the syrup again while it's still warm after baking.