可颂牛角包食谱Handmade Croissant Recipe(热带国家warm country)手工开酥,酥脆,蜂窝组织Hand Rolled Lamination,Flaky,Honeycomb

♦羊角酥食谱 Danish Cream Rolls Recipe:    • 羊角酥/奶油卷筒/忌廉卷筒食谱|千层酥皮，卡士达酱|Cornet Pie/Cream...   ♦酥皮挞皮食谱Pastry/Tart Recipe Playlist:    • Pastry/Tarts酥皮挞皮食谱   ♦Facebook Page:   / iwen777   ♦Instagram ID: iwen777 ♦烤箱Electrolux 72L Built-in Oven 网购链接Shopee Links: https://s.shopee.com.my/9UoRJw0cxZ?sh... ♦厨师机KitchenAid Artisan 4.8L Tilt-Head Stand Mixer网购链接Shopee Links: https://s.shopee.com.my/1BAOLxazfv?sh... ♦法式发酵牛油Elle & Vire French Fermented Butter Unsalted Butter 网购链接Shopee Links: https://s.shopee.com.my/9KW5zoQkt8?sh... ♦红外线温度计Laser Digital Infrared Thermometer网购链接Shopee Links: https://s.shopee.com.my/50N6ujLZHm?sh... 好好享受，与我分享你作品的照片在我的Facebook Page上哦。 :-) Enjoy and share photos of your creation with me on my Facebook Page. 几个礼拜不见，不是不见了而是在挑战可颂/牛角包食谱。在热带国家，手工开酥，确实挑战。我分别尝试录制在2021年(7次)，2022年(7次)，2025年(20次)尝试了总共34次，2150视频片段，可颂终于有点像样了。可颂制作过程果然是个各人旅程哦。虽然不是完全完美，但终于有蜂窝组织了，感动T_T。采用了法式发酵牛油来制作，82%脂肪，牛油奶香味十足，是有层次感的风味。可颂烤后膨发的大，层次明显，满屋牛油香，外皮深褐+黄金色，表面光泽，酥脆掉渣，内部有开放式的蜂窝组织，蓬松回弹。新鲜的可颂口感和风味真的绝了~ 经过反复挑战，终于找到一些诀窍: -可颂温控要准确，室温18-22C开酥最佳，热带国家一定要开冷气放冰袋，动作要快。 -面团和牛油软硬度要一样。温度计测试较容易，面团1-5C, 牛油14-18C，面团包牛油11-17C。太热，面团发酵牛油融化；太冷，面团难擀，牛油会裂。 -杆压方式很重要，选用粗细一致擀面杖，一点一点分区域擀，不要硬拉扯/硬压面团，不然面筋紧实越来越难擀/混酥/破酥。 -面团没过度揉面出筋+擀方式对，开酥过程（4折+3折）可以很快完成，间中并不用特地休息面团太久，冰库冷冻最多10分钟即可，千万不能冻硬，影响酵母效果，牛油会裂。 -发酵一定要27-28C, 太高温牛油预先融化了。发酵一定要到位，不要看时间判断，看体积明显变大，层次分离，晃动测试。 -烤箱温度一开始前2分钟一定要很高，开旋风最好，高温能使牛油直接融了冒泡蒸发，在可颂内部形成蜂窝组织。之后再降低温度来烤熟，不然会焦黑。一定要烤18-22分钟才能熟透。请按自家烤箱温度。没旋风的烤箱可能需要比指定调高20C来烤。 收藏方式：烤好放温立刻吃，口感最佳。一定要冷却再切，不然会挤压内部层次。室温收密封容器3天，收冰库冷冻保存更久，吃前解冻toaster 中火2-3分钟回酥即可。 Haven't upload for few weeks, not that I've been gone, but I'm challenging Hand Rolled Croissant recipe. In warm country, really challenging to laminate by hand. I tried to record in 2021 (7 times), 2022 (7 times), and 2025 (20 times). I tried a total of 34 times, 2150 video clips, the croissant finally looked a bit decent. Croissant-making process is indeed a personal journey. Although not completely perfect, but finally a honeycomb interior, touching T_T. Used French fermented butter, 82% fat, butter is full of milky flavor, with layered in depth flavor. After baking, croissants puffed up, with obvious layers, whole house is filled with butter fragrance. Dark brown + golden crust, shiny surface, crispy flaky and crumbly, with open honeycomb crumbs, which is fluffy and spring back easily. The taste and flavor of fresh croissants are really heavenly amazing~ After repeated challenges, finally found some tips: -Croissants should be accurately controlled in temperature. It is best to laminate at room temperature of 18-22C. In tropical countries, must turn on air conditioner, place ice packs, and act quickly. -Dough and butter should have the same consistency. It is easier to test with infrared thermometer. Dough 1-5C, butter 14-18C, and butter wrapped dough 11-17C. Too hot, dough will ferment and butter will melt; too cold, dough harden difficult to roll and butter will crack. -Rolling method is very important. Choose a rolling pin of uniform thickness and roll it in few sessions little by little. Don't stretch/press the dough hard, otherwise gluten will become more and difficult to roll/butter absorbed/leaked/dough torn. -Proofing must be at 27-28C. If temperature is too high, butter will melt in advance. Proofing must be enough. Don't judge by time. Look for obvious increase in volume, layers separation, wobble test. -Oven temperature must be very high in the first 2 minutes. It is best to turn on Fan Force. High temperature can make butter melt directly, bubble and evaporate instantly, thus form honeycomb structure inside croissant. Then lower temperature to bake through, otherwise will burn. Must be baked for full 18-22 minutes to be cooked through. Please adjust according to your own oven. Ovens without fan force may need to be set 20C higher than the specified temperature to bake. Storage method: Best eaten immediately after baking and warm. Must be cooled only cut, otherwise will squash interior texture. Store in airtight container at room temperature for 3 days, freeze in freezer for longer storage. Defrost, toast medium heat for 2-3minutes before eating to make remain flakiness. ♦Ingredients食材 =5-6pcs Croissants可颂= 170g Bread Flour/High Protein Flour面包粉/高筋面粉 (12% Protein Content蛋白质含量) 80g All Purpose Flour普通中筋面粉 (9.5% Protein Content蛋白质含量) 6g Instant Dry Yeast 速溶酵母 25g Caster Sugar 细砂糖 5g Salt 盐 10g Milk Powder 奶粉 125g Cold Water 冷水 40g Unsalted Butter无盐牛油 (Soften软化) 130g Lamination Unsalted Butter 无盐牛油 (82% Fat 脂肪) Egg Wash 蛋液 (50g Egg鸡蛋 + 5g Dairy Whipping Cream动物性淡奶油) (Top Bottom Heat, On Fan Force, 4th Rack) (Preheated Oven 200C: 2minutes, lower to 175c: 16minutes, total 18minutes) (上下火，开旋风，中下层烤) (预热烤箱200C: 2分钟, 降低175C: 16分钟, 总共18分钟) ♦ MUSIC Artist: Spazz Cardigan Title: Lucid_Dreamer Artist: Wayne Jones Title: First Love