Croissants / by Michael Lim
ฝัง
- เผยแพร่เมื่อ 1 ต.ค. 2024
- Official Belmerlion Website: www.belmerlion.com
Facebook Page: / belmerlion
Associated with: / @bondinginthekitchen3476
Croissants
Ingredients:
600 gr. Bread Flour (13% protein content)
11 gr. Instant Yeast
70 gr. Fine Sugar
8 gr. Salt
80 gr. Butter (room temperature)
40 gr. Cold Milk (Full Milk/ Whole Milk)
260 gr. Cold Water
320gr. Butter (for laminating)
Egg Wash:
1 egg white
1/2 Egg Yolk
1 tbsp. Water
Zip Base Size: 27x28cm
Oven Mode: Top and bottom heating elements without fan.
Baking temperature at 200°C for 8 minutes.
After 8 minutes, lower the temperature to 180°C without opening the oven door and continue to bake for another 12 minutes.
Baking time may vary depending on the type and accuracy of your oven.
► Music
You by myuu / myuu
Creative Commons - Attribution 3.0 Unported- CC BY 3.0
creativecommons....
Music provided by Music for Creators • You - myuu
Inspiring Piano and Strings by AShamaluevMusic
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This is one of the most challenging and longest video recipe I ever made. That means I had invested a lot of time and energy into it. Be slow to criticise and fast to appreciate. It is not a easy recipe for any beginner to execute. It needs a lot of skills and patient. The brain is one of the most valuable things given to you in life. So use it while you still can. This tutorial video is a guide to help you achieve and improve your knowledge and your baking skill, and is NOT a guarantee to your success. I won’t be answering questions asking me why you failed. Only you should know what and how you did it that failed you. Without me actually staying beside you and guiding you through the whole process in real live, there is no way I can seriously help you and answering your question. This is a pretty informative video. Watch carefully and use your common sense. There will be a update video for this recipe next, so stay tuned. I wish you all the best for making this recipe. Last but not least, remember each failure you made is a knowledge you gain. Good luck and success. Happy New Year to you all! Much love, Michael.
This is one of the most challenging and longest video recipe I ever made. That means I had invested a lot of time and energy into it. Be slow to criticise and fast to appreciate. It is not a easy recipe for any beginner to execute. It needs a lot of skills and patient. The brain is one of the most valuable things given to you in life. So use it while you still can. This tutorial video is a guide to help you achieve and improve your knowledge and your baking skill, and is NOT a guarantee to your success. I won’t be answering questions asking me why you failed. Only you should know what and how you did it that failed you. Without me actually staying beside you and guiding you through the whole process in real live, there is no way I can seriously help you and answering your question. This is a pretty informative video. Watch carefully and use your common sense. There will be a update video for this recipe next, so stay tuned. I wish you all the best for making this recipe. Last but not least, remember each failure you made is a knowledge you gain. Good luck and success. Happy New Year to you all! Much love, Michael.
Michael Lim superbly said...I love the way you presented. Big fan of all your video. I have tried a sponge cake for my nephew's birthday. I was happy like anything. Got appreciations from all.
Wow!
I can only say this.. YOURE THE BEST👍👍👍👍👍👍👍👍
thank you so much, God bless you🎄🎄
Thank you. But I needed to watch it twice. The first time I got mesmerized watching and the second time I read the pop ups and now I know what I was doing wrong.
I was not following your recipe. Thank you again.
Michael Lim Hapy new year to you ...good jop
Michael Lim Thank you very much!
I didn't plan to leave a message but after watching your entire video thoroughly, I really must thank you for your efforts, patience and passion doing this. No doubt this is far the best tutorial for croissants. No other chef would reveal such minor details of making it. This video is precious. I am also amazed with your community work of giving the homeless such a wonderful treat. May God bless you abundantly
He didn’t use any warm water to proof the yeast. This is the last time I’ll watch any of his cooking videos. Goodbye
@@johnjohnson3709 I followed his videos and I was successful. You can choose to stop watching his videos but we can't judge him without thinking carefully.
@@macaronmadness I didn’t know that about instant yeast. Maybe I should keep my mouth shut and learn more.
@@johnjohnson3709 the final product is all that matters
Shit looks fire
كرواسون
مكونات:
600 غرام طحين الخبز (نسبة البروتين 13٪)
11 غرام خميرة فورية
70 غرام سكر ناعم
8 غرام ملح
80 غرام الزبدة (درجة حرارة الغرفة)
40 غرام حليب بارد (حليب كامل / حليب كامل)
260 غرام ماء بارد
320gr. الزبدة (للتغليف)
غسل البيض:
1 بياض البيض
1/2 صفار البيض
1 ملعقة كبيرة. ماء
حجم قاعدة الرمز البريدي: 27x28cm
وضع الفرن: عناصر التسخين العلوية والسفلية بدون مروحة.
درجة حرارة الخبز عند 200 درجة مئوية لمدة 8 دقائق.
بعد 8 دقائق ، خفض درجة الحرارة إلى 180 درجة مئوية دون فتح باب الفرن ومواصلة خبز لمدة 12 دقيقة أخرى.
قد يختلف وقت الخبز باختلاف نوع ودقة الفرن.
The zip bags is pure genius!
I thought so too! Must remember to do that when I need to roll dough
I thought so myself! I’ve decided I wanted to go into culinary myself and this video actually made my day, just his confidence in his dough and how perfected it was truly motivates me
Thank you Michael, this recipe of croissants,is the most easy to do.you are fantastic,God bless you.
That's some very even lamination and beautiful honeycomb crumb in the final product. Really good.
المكونات باللغة العربية من بعد اذن الشيف طبعا
600 غرام طحين معجنات
11 غرام خميرة فورية
70 غرام سكر
8 غرام ملح
80 غم زبدة بدرجة حرارة الغرفة
البيض
1 بياض بيضة
نصف صفار بيضة
1 ملعقة شاي قياسية ماء
وتتبعون طريقة الشيف في الفديو مع ملاحظة ان الفرن يشغل الاعلى والاسفل بدون تشغيل المروحة على حرارة 200 درجة سيليزية لمدة 8 دقايق بعدها يتوطا لل180 بدون فتح باب الفرن وتستمر لمدة 12 دقيقة اخرى....مع ملاحظة الشيف الدائمة ان درجة حرارة الفرن تعتمد على نوعه وكل واحد يعرف فرنه...وشكرا
jeeri khan وعليكم السلام ورحمة الله وبركاته
Shining Awad الف شكر
KOKO Baby العفووو🌷
نسيتي الماء والحليب في العجينة
Shining Awad تشكرين عزيزتي
Nice! It almost looked like food-architecture. Absolutely stunning. :)
While watching the video, I was thinking of the time and effort it took you to made it, I was so impressed by your patience and commitment to yourself and your job so thanks a lot for all and especially being kind and sharing the croissants with homeless peoples, this is what we call love. Good luck and all the best.
yeah !! how amazing he is
Hello Chef Lim, I am newly subscribed to your channel. I must say, your attention to every detail in video production is impeccable to say the least. One can truly see your passion for your craft. I have found the best pastry chef in my opinion. Good health hopefully follows you and all you endeavor!
After watching your clip, I realy know to appreciate every bite on croissante. Tomorrow morning I am going to get a large crosassant with a cup of☕.. 👍
Thank you so much Michael for all your wonderful videos!! Really appreciate all the effort you put into this!
Thank you. Been waiting a long time for your croissant recipe. Will give it a try. 👍🏼
This one need to practise a lot den u can get the result.... Geng... I give u 100 likes.... I wish I will be pro like u someday... 💪💪💪
Thank you! I wanted a croissant recipe for so long! You are the best! 😄😄👍👍👍👍
Hi
When talent and passion get together, inevitably you get this kind of result.
Thank you Michael for all the effort and detailed explanation in this recipe.
Thank you for your kind words. Much appreciated. 😊
I always love watching your vid tutorials - well organized with detailed instructions. I need to share this to my sister. Thank you, Michael you are an amazing chef!
Thank you, all the best to you. 😊
Thank you. More power to your channel!
CALCULUS II is a prerequisite for this recipe 🤪
Thank you so much for spending your time to record this challenging recipe and sharing it with us . I appreciate that you’re sharing your knowledge with us. Last week I made croissant for the first time and I failed, the biggest mistake was the shortage of proofing time, it was written in the book " let it proof until the folds in the pastry separating " I didn’t know exactly how much should it took to proof, and it turns unsuccessful. I will try your way as soon as possible and I hope it turns out as good as yours. 🙏🏼 thanks again
Like I said each failure you make is a knowledge you gain. Only the question of time. I am sure you will improve from your next attempt. Don't give up. Wish you luck and success
What a meticulous person! Congratulations Michael!
Por favor da pra traduzir em portugues
Amo suas receitas. Porém, fica muito complicado acompanhar por não saber outro idioma
No dislikes please !!! He doesn't deserve dislikes....
eNiGmA. Absolutely correct. If they don't have the courage to like it is their problem.
I dunno what’s their problem. The execution of the process is very well done. I saw the precision and patience and even perfection.
Being able to do such thing is pure talent because It takes time and experience to perfect such breads.
I enjoyed the video!
eNiGmA agreed!
Weinstein Cosby This is a hard recipe. Obviously you might get it wrong.
He even stated that it was the most challenging recipes he has attempted
Michael my dear!!! ❤
You are a person who thinks more than others, is intelligent, independent, persevering or better, you don't give up easily when face a difficulty, struggle for what you believe by becoming an inspiration to others.
With your charisma, talent, intelligence and determination, you conquer any human heart.
You are stronger than you seem, braver than you believe, and smarter than you think.
Don't allow the behavior of others to destroy your inner peace.
Kisses!!! 😚😚😚
Thank you for your kind words. Much appreciated. A big hug and kiss.
Superb
You’re so meticulous, patient and great at what you do. Amazing!! My mouth just kept watering 🤣🤣. Great job 🤗😘
nellie w won dledyo
nellie w a
You truly got the skills and when you feed the homeless you're a star....hug yourself, because I'm too far from you....wish you all the best....Thomas, Denmark
Oh my God! You are the best, I love croissants, and this looks good.
This is the most perfect croissant recipe tutorial i have ever seen here in youtube! I have tried other recipes using all purpose flour and with eggs in the dough. Although they came out good but with lightier texture. What i am looking for is the texture same as yours so i must have to try this pretty soon and might share a picture. Thank you for your patience and for sharing this recipe. Kudos...
Why would you have no likes a all this was Spectacular
your video is awesome, i Have watched about 25 croissant videos, and found yours the best, I live in the Colorado Rockies, I find rising dough at high altitudes a little difficult. . I wanted to thank-you for making such a wonderful video.
God all those layers...they look so delicious. Good on you baking for homeless people 😍❤
Thank you for taking the time to post this video, It will definitely be on a repeat for awhile! I expect major results on my second bake (super excited) tomorrow. By far my all time favorite video ever seen. I was already a new fan before the ending caption of your next bake for the homeless 🥺😭. Beautiful. I would bake for a homeless man near my children’s school but he always seemed to hid from me 😫 lol #truestroy
Amazing Michael so neat and looks delicious as always 👍
You are a true professional Michael, I am impressed with all your videos i saw. I tried...well i am learning, so not everything came out as good looking as yours, but as you said, every failer is a knowledge you gain...i don't mind to fail, i do it again. Most i like that you don't talk and let do the fingers and hands do the talking...because some people..oh my...they tell you so much bull..i cant watch it even their recipes might be good. Thank you for that.
This is the best and original French croissant!
Ya
ciri khas video baking Michael Lim adalah sangat tekun, clean dan rapih sekali.. Love
My jaw dropped when you first put it in the oven and then again the second time. Wow!!! Look at the size. It's really worth the effort you've done.
WOW.!LOVE YOUR IDEA USING ZIP BAG . THANK'S FOR SHARING.👌
Vous êtes la perfection en personne Bravo et merci 🙏♥️
I love to watch your vedoes ưith all thẻ máter techniques & skills . Thể ảo so interesting to ưatch. Do you ác ép mỹ gifts. Lết mẹ know. Thanks again...
We Appreciate !!! GOD Bless.
Gosh.. he doesn't deserve dislikes for such a hard work. Beautiful video sir 👍
You really attention to detail. Thats why I LOVE how you teach us.
Keep sharing
Thank you soooo much
My Guru
Resep croissant terjemahkan dalam bahasa Indonesia
I made the croissants DELICIOUS . A SUCCESS Thanks
Salute you for making this video. Making croissants is easy but perfect open crumb croissants like what you did is amazingly difficult! Thank you for this wonderful video! ❤️❤️❤️❤️❤️❤️❤️😘😘😘😘
Thank you for your kind words. 😊
Michael Lim you deserve it 😊😊
Michael 你好，兩年前尚未發現你的視訊，而試過將近10次croissant ，均告失敗，我最大的問題是，烤完後整個烤盤下面一層溶化的奶油，每次皆如此，可以解答我的問題嗎？感恩🙏
希望你回英國後一切平安😘
Your croissant's look so delicious Michel lim
تبارك الله عليك بتوفيق 🤲🏻🙏🏼👍💝🤗🥀🥀🥀
Oh my! Just perfect! Thank you for this wonderful tutorial!
Thank you big boss...perfect video as always....will try it out very soon thank you once again
Thank you and you are welcome.
I love your recipe and the method. It's pure genius especially for a beginner. I bought a lot of zipper bags. Hahaha. I made my first croissant using your recipe and procedure. My husband and my kids love it! I will definitely make another batch this week. My husband requests for me to make more...Thank you very much.
I still use this recipe today and it is by FAR the best croissant recipe bar none, my family and friends love when I make these croissants. Thanks Michael
Hey, that's a brilliant idea! Haha, I love it. Put it in a freezer bag and you get the right shape every time. I'm going to do that. It'll make it a lot easier, less fuss. Thanks for the original idea!
I tried this recipe and got beautiful croissants. My kids loved them. Nice and crispy. Thank you for sharing this video.
HARD WORK never fails
Thankyou again, Michael Lim! I was searching for a croissant recipe and found many were overly complicated or relied on expensive machinery and tools. Then I remembered how much success I had with many of your recipes, and was so glad to find you also had a croissant recipe! Thankyou for including so much detail and so few distractions (music, flashy editing). Please never retire!! 😂
I am very happy with the taste and outcome of these Croissants Chef Michael posted on his site - they are so tasty I could not believe I made them at home. Thank you Mr Lim for sharing this recipe and the techniques in preparing the dough and subsequent lamination.
Omg very take time for this kind of bread 😂
Just watch your video .👍
Thank very much for sharing .
May God bless you.
With love from Malaysia.
The most beautiful croissant I've seen on TH-cam. Greeting from Thailand. I'm such a big fan of you.
Genius idea for zip lock bags... thanks for your hardwork filled videos
Hi... I did follow ur recipe & baking instruction. But outcomes were undercooked inside, burnt outside :( . Should i bake with lower temp for longer time ?
Mr. ... so delicious your food..... thanks to your hand made.... . want to try again......😎😃😃😃☺☺😍
How long does this whole process take including baking time, are we looking at about 9-10 hours?
Everytime i put butter to dough, it will become Bread. I take out the butter and subtitute with Bread Improver as a softner, it dry ingrendients i think it works, Together with Baking Powder and Baking Soda, it double acting while bake it puffing so crazy..and dry moist layer inside. In my opinion, Butter in dough turn my Croissant to a Croisass Bread.
Thanks so much for the hard work. Pls my croissant taste a bit sour and rises when I refrigerate it and also doesn't come out flaky, what could the problem be?
Congratulations FOR YOUR WORK MICHAEL
I came across this video and all I can say is Thank you sooo much for your recipe, the time invested in making this video! I tried it and it came out pretty good, not as crispy but Pretty good. Thank youu
Just finished making your recipe today! The taste is definitely there, just gotta work on the roll technique. My very first go at croissants too, Thank you!
You are doing job with art and Perfection 👌👌🎨🎨💯💯
Michael not only does your croissants look delicious, but they are artistically beautiful. 🤗😋😋😋🤗
Labor of love.amazing😊
An amateur question..
Can you use high quality margarine instead of butter?
P.s the finished product 😋😋
I'm def trying this. My last croissant effort was a big fail, but because I love to bake, I'm more than willing to try again with a slightly different recipe. The cold water is different. I've only ever used or seen in videos warm water. Very anxious to try this. Also, doesn't he have great hands?
This is a very very special croisant full of love in the making 😍 💕💕💕
This looks amazing & delicious 😋.
Michael can I use gluten free flour and coconut oil instead of butter?
Hello..I'm wondering what is the length everytime you roll the dough after the foldings? Thank you kindly
Too OCD..this is not and shouldn’t be a joyless, sterile procedure. Check out Weekendbakers site for the classic croissant recipe, other videos online, and have some fun.
Superb...thank u chef...thank u so much for sharing ur recipe,techniques and tip.i m a beginner .ill make it now from ur recipe ....wish me luck
I have tried 3 of your recipes and it all worked well if I follow step by step. 😂. Tq Chef. Gunna try this soon.
Hi Michael I enjoy watching your baking video. I have bake a few using your recipe like chiffon cake turn out perfect. Thanks for your recipe.
Accidentally found this video. The very first thing I have noticed, you do it very patiently, very neat, with attention to detail and TLC. The first time I felt like this and keep it up.
hi.. i want to ask about the folds in the process of making croissants, more folds is better or less creases. For example, initial double fold, second single fold, third single fold, or initial single fold, and second double fold, and for butter types. We recommend using a special croissant butter, to avoid the roll process that can make the croissant dough tear or the butter melts quickly
Hello ,I stay in a humid climate ...so the bread that I made was not as flat as yours.i have followed the exact instructions given by you.moreover fridge me cooling ones or deep freezer ...where did I go wrong
BEST.BESY.BEST.👍👍👍 👍👍👍👍👍👍👍👍👍👌👌👌👌👌👌👌👌👌👌👌
This looks so yummy. I guess it's true the longer in time to put a recipe the best food. I am so going to try this. I love your recipes. My husband wants to try your dumpling recipe. Time consuming but well worth it. Thank you.
Always enjoy and love watching your videos I live in a tropical area which of 80 -90 degrees I followed every step everything seems to be nice and smooth but one problem that I have the butter doesn’t stay inside when I press and rolled up and down this problem because of the weather too hot it’s that right so should I leave dough in the fridge longer or can’t make croissants in summer time
i love this video how to make croissant.. but i can't read the explaination text.. its blur.. with the white font and green background colour..the font size to small too..
it will apreciate if you could change with ather colour that can see clearly..
terima kasih.saya mula belajar membuat bun dari resipi encik..terima kasih lagi.
It's a precious, perfect recipe and instruction. Thank you so much for your great effort to make this video and for all you've have done. God bless you, Michael!
I tried the recipe and the taste was amazing and i appreciate the hard work and details which helped me to overcome the complication of preparing the croissant😁
This is the best croissant ever, Mr. Lim! You are a great teacher, and I learned a lot from your tutorial videos.
Wow great recipe! Did you bake these croissants with gas oven? What kind of butter do you use ?because in my country we don't have butter that we use for puff pasty ! Can I use any kind of butter?
🇲🇦🙋🏻👍👍👍👍👍Hello chef fantastic👍👍😍
Me encantan tus recetas!!! Me gustaría si puedes poner las cantidades en español, muchas gracias saludos desde Canarias.
Good excelent....this is a best tutorial of croissant. Thank you good job
Everythings show verry detail, 🙏 Master Chef Michael Lim
Everything you do, Michael, is perfect! You have to spend a lot of time to make the croissants, but I’ll try. Thank you again!
Thank you very much for sharing the recipes! God bless you..
Hello Michaell! What butter did you use? The unsalted butter or something ppelse?
I've followed this recipe religiously for years. It always yields perfect croissants. I admire your precision and passion. Thank you!
Is it fine if i use All purpose Flour?
@@ambreenzahid8188 yes. The first times i made them, i did so with all purpose flour and they came out very good as well. But if you can get bread flour, you will definitely notice a difference in the texture.
i've made this thing like almost 17 times and always fail
on 1-9 attempt the butter melted and mixed with the dough
10- 17 attempt okay but i do not have the layers
18th attempt it was great! but do not proof idk why
19th attempt i remember your channel ( THAT CHIFFON RECIPE I USE IT ALL THE TIME) and follow the step not the recipe.. went well but it wont proof.
20th attempt following your recipe but use normal flour instead of bread flour it is the closest i could get! but it took 5 hours to proof it is weird because i live in tropical country zzzz. BUT YET i don't have the airy interior. sad lol
now doing for 21st trial. i won't give up
Prince Cooper how did it go?
+uchiha itachi it went well the problem was real dumb 😂 the last step shapping the croissant I roll it too thin that is why my ceoissant won't proof 😂