You're one of the only people to do a croissant video and show the final product on the inside, which is the most important part of determining if a croissant is good or not. Most people post recipes and have no clue on what they're doing and they show that by not revealing the final product. You know exactly what you're doing!! Great job, thank you.
This is the best Croissant tutorial from the best channel ever. That bit at the end detailing the first few times you 'failed' making it is a nice touch.
They look very good indeed. My favorites in France are with a little more butter. So the dough inside is very soft. When you bite into it the outside is very crisp and the center is super tender. On the other hand, it should not be eaten every day ^^. I find it hard to find the ones I like in France. They save on butter.
Beautiful! I’m a professional chef and baker. I’ve hurt my back and can no longer make the things I love! Thank you for your video. Thank you for the photos of your previous mistakes. They are why you are triumphant now! Besides mistakes are often yummy too!!
Sad to hear that. I'm a beginner baker. Hope you can get well soon and come back to baking. You can try functional workout like deadlift, squat with light weight.
I love how 小高姐 explains the reasons for all the tedious steps, and her usual artful edits and presentation. Also how she slices the croissant open to let us see and FEEL the texture! This is the most efficient croissant puff pastry step-by-step I've seen on TH-cam. Definitely more sensible than self-absorbed European/ western pros who try to lecture amateurs with their over-the-top commercial bulk ferment + bread machine + industrial oven methods! Thank you again, you deserve millions more followers.
Of all your video recipes, croissants are the only ones that intimidate me. I will be using commercial American butter, with a different moisture content. I have made croissants before, and certainly they were edible and tasty, but they didn't have the perfect, airy layers yours have. It is going to take practice. Your instructions are so precise, and I love that you offer us explanations for every step. Even when you poke your dough, it gives me a good sense of how soft or stiff the dough is. Thank you for taking so much time for all of us.
Thanks for the comment. In this video, I used the Canadian butter, which should be very similar to US butter. The key is to make a not so soft dough, but rest the dough long enough, so it can be roll out quickly. good luck
Your video gives the best instructions in making croissants. I've never attempted to make them because I thought they were to complicated for me. Your detailed instructions inspired me to give it a try. Thank you so much....
I like your videos, you don't only tell us the recipes, but you also provide us with your experience and the reason for every step. Which i find very informative for a beginner like myself.
I truly honestly love the gentleness of your explanations.most TH-camrs wouldn't do that.thank you so much for explaining with these info's.your truly an amazing and caring person.you inspire me alot...thanks for boosting my confidence.looking forward for more videos.thank you Soo much!gonna try to bless these.have a blessed day!
I hope you don’t mind but I had written out your recipe (with slight modifications) to share with the audience so it’s easier to follow. :) Makes 8 Croissants Croissant ingredients dry active yeast 2g 1/2 teaspoon room temperature water 155g 1/2 cup+2 tablespoons unbleached all purpose flour or bread flour 330g 2 cups + 1/4cup sugar 30g 2 tablespoons salt 4 g 1/2 teaspoon room temperature unsalted butter 20g 1 tablespoon unsalted butter 180g 3/4 cup (for butter block) unsalted butter 20g for detrempe/dough Detrempe/Dough 1)As per instructions from dry active yeast. Use lukeroom room temperature water of 155g(or 1/2cup+2tablespoons) of water and mix it with the 2g of active yeast. Mix it and let it bloom for a couple of minutes while preparing other ingredients. 2)In a large mixing bowl. Add the following: flour, sugar, salt, and unsalted butter(20g). Then lastly add yeasted water. Have it mix on stir setting for 2 minutes then afterwards to level 2 for about 4-5 mins. 3)Transfer dough to a bowl, and let it ferment/proof for 2-3 hours, until it doubles. Make sure to cover it. 4)Transfer dough to a pan lined with parchment paper, shape it into a square. Then cover and refrigerate overnight. Beurrage/Butter Block 5)Cut out butter and line it up in parchment paper into a square 8x8. Roll it out with rolling pin and make sure it is even. Paton 6)Roll out dough into a square bigger than the butter block. Remember, make sure dough and butter block are same consistency. Then put butter block diagonally onto the dough. Encase all 4 sides, press out to let out the air. Do not seal immediately because there are bubbles inside. Gently press down and roll out from the middle. Then do the final seal. Lamination First Turn 7)Roll out 18-20 x 6-8 in long. Then fold like an envelope. Put a thumb print on the side of where the lines/folds are. Refrigerate for 30-60 minutes 8)Take out paton from fridge. Make sure the paton is 90 degrees from you. The paton with the lines from the envelope side should be facing you/or where the thumb print is at. Roll out to 18-20 x 6-8in long. Then fold double, this will give 4 layers. Refrigerate. 9)Shape Croissants: Roll out 48cm long x 25cm wide(18x8-9in), at least 3.5mm thickness. Then divide into a triangle with a bottom edge of 12cm and height of 25cm(4-4.5in x 9in). Roll into croissants. 10)Brush eggwash onto surface of croissants, not on the layer sides. Let it proof for 2-4 hours. Then brush another layer of eggwash before putting it into the oven. 11)Bake
المقادير ٢ جرام خميرة ١٥٥ جرام ماء نفس حرارة الغرفة ٣٣٠ جرام دقيق ٣٠ جرام سكر ٤ جرام ملح ٢٠ جرام زبدة في نفس حرارة الغرفة بعد ما تنعجن تتخمر ٤ ساعات بعد ٤ ساعات تنحط ف الثلاجة طول الليل تطلعونها اليوم الثاني وتحطون ١٨٠ جرام زبدة مقطعة ومفرودة داخلها وتلفونها عليها وترجعونها الثلاجة ٣٠ دقيقه وتطلعونها وترقونها وتعطفونها مثل الفيديو وإذا فيها هوا تخرجونه بالسكين مثل الفيديو وترجعونها الثلاجة ٣٠ دقيقه بعدين تطلعونها وتقصونها بالسكين مساحة ٤٨سم*٣٥سم وتقسمونها مثلثات وتلفونها زي الفيديو وتمسحونها بيض وتخمرونها ساعه وتمسحونها بيض مره ثانيه وتخبزونها ١٠ دقايق على حرارة ٤٢٥ فهرنهايت /٢١٨ سيليسيوس وبعدين تخفض الحرارة ٣٧٥ فهرنهايت /١٩٠ سيليسيوس لمدة ١٢ الى ١٤ دقيقة صحة وهنا ودعواتكم ❤️
This is amazing, as a fellow pastry chef and viennoiserie lover, it really gives me so much joy to see the detail you put into your videos. Easy to understand, yet you also show us the complexity of these bakes so we are prepared. Really enjoyed this. Thank you for the hard work!!!
Standing applause for you. You are amazing. I love how you explain the process. What an inspiration, especially for me, a new born self taught baker. Lots of love from East Java, Indonesia.
I've made crossaint s and one thing I realized was that not to over work the dough cause if you release too much gluten ,the buttur will slip out of the dough when you are sandwiching between the flour.
The best recipe I've ever seen. I've tried it and it absolutely work. My croissant was beautiful but the only thing about it was the butter. I followed all of the steps and recipes but seems like I put too much butter in it and it made my croissant too moist. But anyway that's my fault. Thank you very much for sharing this video I really appreciate it. I'm looking forward for the next video ❤
Thank you so very much- what a pleasure this was to watch and especially to see how you landed on the perfect croissant after many trials. Bravo dear ❤️🌟
![[ENG中文 SUB] Simplified CLASSIC CROISSANT Recipe!](http://i.ytimg.com/vi/qIkhBzxA6ok/mqdefault.jpg)
![[ENG中文 SUB] Simplified CLASSIC CROISSANT Recipe!](/img/tr.png)
有能力把菜谱完善的人很少，有意愿把自己菜谱分享出来的人不多，有动力把制作过程拍成精美短片的人罕见。而小高姐综合了这三样，简直是绝了。最后的最后，视频还是免费的！！谢谢小高姐。
說了我想說的！太有才了，小高姐！
还少了一个：有乐趣上传视频跟大家一起分享的人。其实我自己乐在其中了\(^o^)/~
是啊太完美了。期待小高姐接推廣。
wkf1114 总结的特别好！
wkf1114 多一点你这么天真的人 世界就太美好了
聽到後面的話時，我當下真的很慶幸自己是中文母語的人，那種真切的語氣，聽著特別感動，教烘焙的影片很多，但是像隔壁阿姨分享食譜的那種溫度的影片很少。
葉熊 叫阿姨傷感情了明明小高姐很年輕😂
葉熊 是这样子的(●°u°●) 」
Lynette Hahaha他是夸小高姐有母性光辉😄
嗯，這個女士有高智慧，聽看她的分享十分賞心悅目，不囉嗦廢話蹭時間，不卑不亢，她的粉絲多是有原因的啊!
小高姐的逻辑和表达能力，以及严谨的精神都让我觉得她之前是个女学霸！
很有可能🤣
据说是清华学霸
好像是博士导师
絕對同意👍👍👍
看到高姐经过多次尝试，然后纪录，再分享给大家，隔着屏幕深深地被感动！这是怎样的一个女人？绝对是被深爱的女人，才会这么有兴致的做各种美食，然后传授给大家，让大家少走弯路！虽然，我们有时候照着做，还是有失败，但是依旧不会影响对未曾谋面的高姐的喜爱！ 好好生活，好好享受，岁月静好，一切安好！
如果上學時能有這樣老師。個個都有成就了
太说出心声了。原来小高姐也是经过多次失败而累积的经验将最好精华呈现出来。真是佩服，谢谢小高姐。
你是留学生的天使好吗， 堪比老干妈，谢谢！看你视频特别开心，请你继续下去，为你加油鼓气
Chanjuan Zhang 堪比老干妈笑翻😂
Chanjuan Zhang 😄难道不是老干姐吗？
老干妈只是授人以鱼，姐姐这是在授人以渔好嘛，😂
表達能力强 用词准确 通俗易懂 老干妈要有这能力就好喽。老干妈是当地政府扶持起来的地方风味企业，附近两省很多很多人会做那种豆瓣酱，是老天眷顾了她。
feng xiang zhang 确实，我贵州的室友有带过自己家做的辣子鸡酱，和老干妈味道一模一样
You're one of the only people to do a croissant video and show the final product on the inside, which is the most important part of determining if a croissant is good or not. Most people post recipes and have no clue on what they're doing and they show that by not revealing the final product. You know exactly what you're doing!! Great job, thank you.
看小高姐視頻最棒的地方在於，不是只照食譜按表操課，而是懂得其中的原理，更能依照個人口味，做些靈活的調整。每次照小高姐的食譜製作食物和朋友分享，被稱讚廚藝好的時候，我都會說不是我厲害，是小高姐很厲害。 (哈哈哈~難怪那麼多爸媽擠破頭要送孩子去名校XD 有好的指導者能少走很多冤枉路呢>U
看完小高姐做的牛角包、我就去超市买了一盒牛角包，真好吃
我也是呀...看到无限的发酵..无限的冷藏...我不太想做了..还是面包店里的牛角包香..
哈哈哈哈，正解。
Lol.
我還以為你立馬買材料自己做~
😂
哈哈哈 🤝🤝🤝
听小高姐分享心得体会，感觉很亲切，我也喜欢把做饭当成做实验。按照小高姐的配方，做过肉包，油条，玉米饼，麦饭，凉拌茄子，凉拌黄瓜，炒土豆丝，甑糕，红豆沙，馄饨皮，番茄牛肉饺子，无一例外都很成功。
小高姐，请受弟子一拜😃
zulema li has
zulema li 名师出高徒，高徒再为师！😄
快快请起！把你的留言给劳工读了，他也被感动了。在世界上的某一个角落，有一家人，跟我家吃的饭菜一模一样\(^o^)/~
哈哈，被小高姐钦点了。想请教小高姐能把老公变劳工，有没有什么驭夫偏方也可传授一二呢？😁
@@zulemali7908
😁😁😁
This is the best Croissant tutorial from the best channel ever. That bit at the end detailing the first few times you 'failed' making it is a nice touch.
They look very good indeed.
My favorites in France are with a little more butter.
So the dough inside is very soft. When you bite into it the outside is very crisp and the center is super tender.
On the other hand, it should not be eaten every day ^^.
I find it hard to find the ones I like in France. They save on butter.
最后的一段话真的很感动 小高姐你就像一个远方没见过的朋友🥐
握手，看留言。也好像是很多素未谋面的朋友！
真的是感谢小高姐，尤其看了好多面食视频后作为一个北方人感觉更亲了，在安省上学呆了四年，真后悔没早点看到小高姐的视频😔这么一想就好像小高姐就在隔壁一样哈哈哈
Спасибо, очень красивый . Вот здесь тоже очень праздничный торт, и готовится очень легко и просто th-cam.com/video/ZZaApEwX_fw/w-d-xo.html
太厉害了！！！这实验精神简直不是美食家，而是科学家！
自从点开了小高姐，一个不太吃面的南方人.现在也开始会做各种面食了，还学了不少菜。体重跟着菜谱更新的速度涨/从此无法回头/但学习的喜悦还是从心里开心
非常喜欢你的视频，虽然刚刚开始看时间不长，但是它们非常实用，简练。因为想学做饭，所以比较喜欢看电视里的烹饪节目，你是我目前发现的能够将很多原理讲解的及其清晰的人。现在在和朋友们联系的时候，不时地说起你的视频。通过视频中的若干个小细节，感觉到你是一个非常热爱生活的人，要好好的向你学习。柴米油盐不再变的枯燥无聊，它是一门学问和艺术。感谢小高姐！支持你！
谢谢你的留言，烹饪的路上我们共勉！
Sue S 是啊，同感。从小高姐那学做饭，然后分享给爱的人吃，很幸福！
我第一次看一个美食视频看哭！小高姐太厉害了 我总说跟着你的食谱做失误率很低 男朋友说是因为小高姐分享的步骤很细致 这些每一个细致的点都是你实践之后分享观众的 谢谢你～
我的两个全失败了。没学好
小高姐，妳那魔術師般的巧手做出來的成品，真誘人。今天看妳將以往做的可頌比較，才知妳曾經的努力，、改進，在分享給我們，我是萬分感激。
Beautiful! I’m a professional chef and baker. I’ve hurt my back and can no longer make the things I love! Thank you for your video. Thank you for the photos of your previous mistakes. They are why you are triumphant now! Besides mistakes are often yummy too!!
Do Dead Lift, squats...
Hope you can get well soon and continue cooking!
Sad to hear that. I'm a beginner baker.
Hope you can get well soon and come back to baking.
You can try functional workout like deadlift, squat with light weight.
Hope you'll get better soon and back to your favourite activities 💜
God bless you
I love the fact that you shared the photos of the many attempts it takes you to bake a proper croissant, it gives me courage to keep trying.
I love how 小高姐 explains the reasons for all the tedious steps, and her usual artful edits and presentation. Also how she slices the croissant open to let us see and FEEL the texture! This is the most efficient croissant puff pastry step-by-step I've seen on TH-cam. Definitely more sensible than self-absorbed European/ western pros who try to lecture amateurs with their over-the-top commercial bulk ferment + bread machine + industrial oven methods!
Thank you again, you deserve millions more followers.
The ending bit, showing the contrast between layers, OMG, that IS the answer I've been seeking! You are the best!
哇～像小高姐姐这样自己辛苦研究，然后再跟大家分享的人真的很少了，真诚的表达谢意♡
Of all your video recipes, croissants are the only ones that intimidate me. I will be using commercial American butter, with a different moisture content. I have made croissants before, and certainly they were edible and tasty, but they didn't have the perfect, airy layers yours have. It is going to take practice. Your instructions are so precise, and I love that you offer us explanations for every step. Even when you poke your dough, it gives me a good sense of how soft or stiff the dough is. Thank you for taking so much time for all of us.
Thanks for the comment. In this video, I used the Canadian butter, which should be very similar to US butter. The key is to make a not so soft dough, but rest the dough long enough, so it can be roll out quickly. good luck
Your video gives the best instructions in making croissants. I've never attempted to make them because I thought they were to complicated for me. Your detailed instructions inspired me to give it a try. Thank you so much....
完全說出“愛做菜人”的心聲
好喜歡小高姐
講解清晰有條理，內容又有深度
小高姐，謝謝你的視頻，你最後的分享讓我內心覺得無比的溫暖。做菜和人生一樣，在一點一點的努力和進步之下，我們做的飯和過的生活也變得愈來愈美好。謝謝你！
小高姐 来自地中海的暖暖问候。今天终于决定浮出写段感想。这个视频我反复看了至少5遍，还不包括细节回放。昨晚6点开始发面到晚上十点，今天上午开始操作。非常成功的12层。一直以来羊角是个不敢碰不敢想的monster，没想到到你手上（现在也到我手中）一切化为行云流水。 太感谢了！ 2018年偶然看到你折磨面团的视频，然后很有尝试的冲动，居然一次成功了dinner rolls。然后一发不可收拾，先后尝试scornes, dutch baby, pita, 玉米饼，红豆饼，羌饼（葱油大饼），wholemeal bread等，个个都非常成功。 感谢 感动 为你骄傲。。。
我看十多遍了😂😂😂
不知为何黄油还是化了，面团变成黄油面团，做了两个废了一斤黄油的在这里。。，我要做第三次。。。
我也是。就是面没啥韧性
除了厨艺高，我还想说，小高姐的解说声音像视频拍得一样那么有水平，让人听了心里特别平静，这不是会做就能表达得也恰到好处的。真棒！
As a french person, THIS is so great thanks for sharing
最喜欢小高姐讲解做饭的各种原理，豁然开朗！小高姐最后的几句话颇有同感😊我也喜欢鼓捣各种吃的，每每看到朋友们按照自己的方法、款式做成各种美食后，成就感油然而生！😄
握手，谢谢你的留言
@@MagicIngredients 麵團不冷藏發完直接做，可以嗎？
谢谢小高姐的教程，按照你的步骤居然一次成功了！！看你的教程失败率很低，而且最后结果近乎完美！！
\(^o^)/~
This is the best video I've ever seen on croissant on TH-cam. Beautiful!!!!
干杯吧～！🍻
看了小高姐的视频有一种感动想哭的感觉--来自疫情中心的我们天天在网上找食谱，试图重现外面所买到的好吃的，看到小高姐的视频真的很感动，热爱生活，热爱美食，我们自己加油。
顾松竹 加油啊！
加油！
快好了，加油
這一波挺過去
全中國人民廚藝進步
有比較簡單的做法，就是把揉好的面團等分成8塊，然後盡量桿薄成大小接近的長方形薄片，不齊部分可裁切，最後一片片邊疊邊塗奶油。
最後放到冰箱冷凍15分鐘，再桿大後再4折，再冷凍15分鐘，再桿大到寬25公分左右長條，就完成了32層了，這樣就簡單許多了！
太赞了小高姐 被后面的话感动到
Shasha qin 小高姐太温柔了！
Shasha qin 1
小高老师，您手上的皮肤问题可以用针灸治疗
谢谢各位支持。@薛雪 今年夏天有一点过敏，已经好了很多了。谢谢关心啊
我也觉得，我怎么看到最后哭了
感動!變成了不是跟你學做飯，而是分享人生的態度
这个配方真的太好了！容易操作容易成功，做出了自己吃过的最好吃的牛角包！！感谢小高姐的出现，今年过得太不容易了，能学会亲手做出美食并享受这个过程也算是万种不幸中的幸福。跟着小高姐的视频从来没失败过真的太神奇了，希望小高姐出更多的烘焙和面食类内容！希望小高姐一家平平安安 ^ ^
小高姐殷殷教授、用言教不如身教來鼓勵，我既敬佩妳又喜歡妳💐.附帶一提，我看了您的牛肉餡餅視頻後，自己做了幾次，現在已成為我家飯桌上，出現率極高的菜餚.
频道下面的人动手能力极强，在我这里找点灵感，丰富各家餐桌。非常高兴你喜欢那个肉饼！
اكيد طبعا خاصه اخر كلام 😇😂😂
我昨天也做了这个香酥牛肉饼，做完真是内牛满面啊！太酥太香了，从没想过我居然能做出这么好吃的饼，谢谢小高姐！
sally sha DANICA DING 我也一直想做，肉都买了吃了又买了又吃了再买再吃，结果还是没试做，结果只试了个薄脆土豆饼，结果做了两次都失败，都不知道是什么原因，明明很简单，可是我做出来的不单只不脆，居然还软粘的很，一个不小心，全沾上了，我明明懂得点小厨艺和点心，做的酥皮蛋挞得到超多人的认同，我到底是怎么了？
一旦动手，才见小高姐的真功夫，文武双全，佩服，这厢有礼！
小高姐是我們家四個人以及身邊很多朋友的老師，你為我們的生活增添了無限的美好，非常感謝你。這個牛角包教學視頻一如往常簡捷清晰，我學著做了兩回，雖然各有小缺點，但總體來說都非常成功。內心喜悅不可名狀，再次感謝。
I like your videos, you don't only tell us the recipes, but you also provide us with your experience and the reason for every step. Which i find very informative for a beginner like myself.
從來沒看過講解這麼仔細的視頻，也沒想過同樣一款牛角包竟然會有那麼多不一樣的差別，以前都只是拿來就吃也沒注意過裡面的結構，真是讓我長知識呀
許冠傑
还有很多不知道的，跟你一起长知识
今天刚发现小高姐的视频，是一个幸运，评论说小高姐有文化，想想是真的有文化的人，讲解的思路清晰，有一种爱的对待，很有磁性，温柔般的表达。向您致敬！小高姐
記得曾經在一法國餐廳吃的一個chef special現烤的牛角包，那美味至今念念不忘，現在吃了各大大小小面包店跟餐廳也找不回那味道，至今仍在鑽研牛角包的食譜，我還是在希望未來能試到當年味道的配方跟做法，我相信熱愛面糰的人都視牛角包為一個里程碑！
Аплодирую стоя. Это сколько надо терпения, чтобы приготовить такое чудесное слоёное тесто.
我鼓掌站立。這就是製作這麼棒的酥皮糕點需要多大的耐心。
Нуу,не говори. Что она в муку та положила ,соль,сахар и ....? (Ванелин наверное)
@@МаншукКалденова дрожжи，сливочное масло
Да уж, сколько ещё масло вмешивать, неужели нельзя было его просто в тесто вмешать? 😅
@@sara1eo Нет,масло и тесто нельзя смешивать.В противном случае, его невозможно сложить.
@@sara1eoвидимо нет, именно в пласт, спецтехнология
我簡直幸福的要流淚，小高姐的食譜完全是教科書等級的存在❤
I truly honestly love the gentleness of your explanations.most TH-camrs wouldn't do that.thank you so much for explaining with these info's.your truly an amazing and caring person.you inspire me alot...thanks for boosting my confidence.looking forward for more videos.thank you Soo much!gonna try to bless these.have a blessed day!
原来很复杂，以后要用感恩的心吃牛角包了，感谢小高姐。
有备无患！
本UP主每位粉丝，赠送10斤稻谷储备粮！
搜索微信公众号：“田间生态农业”
回复：“粉丝福利”
【口粮自救储备项目】众筹中……
1天1元钱，储存全年新粮，有备无患！还能天天吃新米！
注：没参与众筹，可以单独领取奖励！
今年才开始成为小高姐的粉丝，但是一下子就变成了铁粉！每一个视频都会好好看，尽量尝试去做！感恩小高姐的分享，总是讲解得仔细详尽，特别是针对买一种面团在不同时候应该形成的手感和形态，真的是很帮助我们这种初学者！做了几个都还没有失败过！看到这个这么复杂的过程，觉得真是不容易啊，还拍摄得这么好，还愿意分享出来！非常非常感谢！来自南半球土澳国的忠粉！
小高姊，我是個台灣的新粉，被你磁性迷人的聲音和乾貨十足的視頻吸引，這幾天瘋狂看了你以前的視頻，也燃起想要自己試試做麵點的慾望，很感動也很感謝你願意分享你成功的經驗和關鍵。因為我這沒有廚房，只能用最簡單的兩個電器複製了你的煎土豆，吃得我那是一個開心，看了這個視頻後，被你越挫越勇的精神折服，希望我哪天找個廚房或案板，也能試試你的麵食系列。
p.s同姓高的不知為啥覺得好驕傲啊😂😂😂
谢谢小高妹妹！厨房一定会有的，以后有你大显身手的地方！
謝謝小高姐的鼓勵！是說大半夜的看影片肚子開始咕嚕咕嚕叫.....
@@joecc9353 loser的哀鸣，一边凉快去吧，冬天就在前面了。
@@joecc9353 sb么么哒
joe cC 看你channel 原来你是日本走狗➕恐怖分子... 悲哀
小高姐，我的膝盖昨天才给了你，今天叫我如何是好！贤妻良母讲的就是你吧！谁有小高姐这样贤惠的妻子,母亲,那他们简直是世界上最幸福的人！感谢你小高姐！爱你。
你后面的分享真的很让人感动，可以感受到你真心喜欢煮东西，也希望大家可以走少一些你走过的冤枉路。真的很谢谢你的分享，希望你会一直一直和我们分享你的烹饪旅程❤️
今天第一次尝试，成品非常棒，并且得到了法国人民的高度赞扬。谢谢你☺☺☺☺☺
得到了法国人民的高度赞扬XDD
小高姐给人的感觉就是温柔、知性、利落
最近看的视频让我找到了一件很重要的事情：需要静下心来不断尝试。在这个快餐文化的时代我们什么都希望一蹴而就，然而生活并非如此。感谢小高姐的分享。
真心喜欢您的节目，画面简单精致，配音BGM做的都很到位，美食节目中做的最好的一个，赞
小高姐最后的一段话听了觉得温暖的声音，娴熟的手法背后是多少次的失败和不断的总结！你太赞了！就算不会去按照复杂的步骤操作也还是爱你的视频！
谢谢你
教授美食制作的视频网络上太多了 但小高姐是我遇到的素质最好的一个
I hope you don’t mind but I had written out your recipe (with slight modifications) to share with the audience so it’s easier to follow. :)
Makes 8 Croissants
Croissant ingredients
dry active yeast 2g 1/2 teaspoon
room temperature water 155g 1/2 cup+2 tablespoons
unbleached all purpose flour or bread flour 330g 2 cups + 1/4cup
sugar 30g 2 tablespoons
salt 4 g 1/2 teaspoon
room temperature unsalted butter 20g 1 tablespoon
unsalted butter 180g 3/4 cup (for butter block)
unsalted butter 20g for detrempe/dough
Detrempe/Dough
1)As per instructions from dry active yeast. Use lukeroom room temperature water of 155g(or 1/2cup+2tablespoons) of water and mix it with the 2g of active yeast. Mix it and let it bloom for a couple of minutes while preparing other ingredients.
2)In a large mixing bowl. Add the following: flour, sugar, salt, and unsalted butter(20g). Then lastly add yeasted water. Have it mix on stir setting for 2 minutes then afterwards to level 2 for about 4-5 mins.
3)Transfer dough to a bowl, and let it ferment/proof for 2-3 hours, until it doubles. Make sure to cover it.
4)Transfer dough to a pan lined with parchment paper, shape it into a square. Then cover and refrigerate overnight.
Beurrage/Butter Block
5)Cut out butter and line it up in parchment paper into a square 8x8. Roll it out with rolling pin and make sure it is even.
Paton
6)Roll out dough into a square bigger than the butter block. Remember, make sure dough and butter block are same consistency. Then put butter block diagonally onto the dough. Encase all 4 sides, press out to let out the air. Do not seal immediately because there are bubbles inside. Gently press down and roll out from the middle. Then do the final seal.
Lamination
First Turn
7)Roll out 18-20 x 6-8 in long. Then fold like an envelope. Put a thumb print on the side of where the lines/folds are. Refrigerate for 30-60 minutes
8)Take out paton from fridge. Make sure the paton is 90 degrees from you. The paton with the lines from the envelope side should be facing you/or where the thumb print is at.
Roll out to 18-20 x 6-8in long. Then fold double, this will give 4 layers. Refrigerate.
9)Shape Croissants: Roll out 48cm long x 25cm wide(18x8-9in), at least 3.5mm thickness.
Then divide into a triangle with a bottom edge of 12cm and height of 25cm(4-4.5in x 9in). Roll into croissants.
10)Brush eggwash onto surface of croissants, not on the layer sides. Let it proof for 2-4 hours. Then brush another layer of eggwash before putting it into the oven.
11)Bake
Ngoc, I really wondered the size the of paton and missed some steps you mentioned. Thank you very much!
Ngoc Pham hi have u tried following this recipe? How was it? Thanks
Yes, I have, tastes good😋 But, HK weather becomes hot now - difficult to manage the butter, will try again in Autumn/Winter.
Ngoc Pham thank u
Ngoc Pham what are the differences with the one on the video? Thanks for sharing!!
小高姐是美食科学家~~超有钻研精神！！作为留学党和您学到很多 非常喜欢您的视频 谢谢～
对啊，声音听着都舒服
小高姐，真心佩服你！似乎沒有甚麼能難倒你啊，至少難不倒你的毅力和對烹飪的熱忱，請繼續加油！
Your dedication to perfect the recipe speaks a lot ..... amazing. Thanks for the English subtitles. God bless you.
المقادير
٢ جرام خميرة
١٥٥ جرام ماء نفس حرارة الغرفة
٣٣٠ جرام دقيق
٣٠ جرام سكر
٤ جرام ملح
٢٠ جرام زبدة في نفس حرارة الغرفة
بعد ما تنعجن تتخمر ٤ ساعات
بعد ٤ ساعات تنحط ف الثلاجة طول الليل
تطلعونها اليوم الثاني وتحطون ١٨٠ جرام زبدة مقطعة ومفرودة داخلها وتلفونها عليها
وترجعونها الثلاجة ٣٠ دقيقه وتطلعونها وترقونها وتعطفونها مثل الفيديو وإذا فيها هوا تخرجونه بالسكين مثل الفيديو وترجعونها الثلاجة ٣٠ دقيقه بعدين تطلعونها وتقصونها بالسكين مساحة ٤٨سم*٣٥سم وتقسمونها مثلثات وتلفونها زي الفيديو وتمسحونها بيض وتخمرونها ساعه وتمسحونها بيض مره ثانيه وتخبزونها ١٠ دقايق على حرارة ٤٢٥ فهرنهايت /٢١٨ سيليسيوس وبعدين تخفض الحرارة ٣٧٥ فهرنهايت /١٩٠ سيليسيوس لمدة ١٢ الى ١٤ دقيقة
صحة وهنا ودعواتكم ❤️
جزاك ألله خيرا على الترجمة
جزاك الله خيرا
بارك الله فيك
الله يجزيك كل خير يارب
جزاك الله كل خير
小高姊，有妳真好，愛死你了，講解簡單明瞭，收穫良多，麵包，麵條，第一把手，太棒了，非常謝謝妳。
小高姐做事就是科学家 非常像我 一个小问题都要各个环节因果关系搞清楚 非常的赞赏
谢谢小高姐的真心制作，你的视频是一种道德的传播。
谢谢你
很欣賞高小姐勇於實驗的精神，樂於分享實驗後的成果 。學習到靈魂裡的食物，可以感動他人。
This is amazing, as a fellow pastry chef and viennoiserie lover, it really gives me so much joy to see the detail you put into your videos. Easy to understand, yet you also show us the complexity of these bakes so we are prepared. Really enjoyed this. Thank you for the hard work!!!
Hi, greeting from Hong Kong! Croissant is my love ... It is so satisfying to see how you cook. This is the art and science of cooking.
我多折了一次，所以里面的结构变得很细密，而且放在了烤箱偏上层烤，以至于顶端颜色有点深，我少烤了几分钟以免烤糊。不过口感外脆里软，香酥可口，第一次做算是非常成功了！感谢小高姐的分享~~
小高姐，好喜欢你的视频，也很喜欢你～～有些女孩吧给人感觉就像刺猬，小高姐的感觉就像水，像夏天午后四五点钟的风，给人感觉真舒服
kasi kyoku 嗯嗯，我第一次喜欢上小高姐也是因为她不愠不火的声音。
清流
最喜欢厨娘小高姐可爱可亲又可敬!
kasi kyoku 看小高姐的视频给人特别舒服安逸的感觉
谢谢各位的支持。嗯生活中我也是个不紧不慢的人。
I was impressed the progress you made at the ending. Great achievements require time for anybody. thanks
因為疫情的原因我也開始了學習做面包打發時間,也體會到不同程度的失敗,所以就在網上找教學片, 之前在其他地方看過好多小高姐的作品, 很喜歡她以各種不同比例的配方出來的效果對比.
今天這個短片我才留意到了小高姐的手,肯定是經歷了很多很多的重複實驗和制作,很感謝小高姐詳細的分享我走少了很多冤路, 雖然我還是吃著失敗品T.T
第一次打這麼長的留言,但對如此有心分享的制作人是值得的^^
这集的视频让我想起11年12年时在面包房做事的那段时光，那时候最讨厌的就是做牛角包，现在想想也是蛮有趣的（因为实在是太麻烦了）。时光飞逝当曾经的快乐与不快都变成回忆，曾经的快乐也变得不再有趣，而所谓的不快似乎也变了味道。好像真的有点老了啊
感觉变了，心智更成熟了
@@MagicIngredients 哈哈，向小高姐学习😊
为了做一集视频，得做多少炉牛角包啊！高妈真的是太有工匠气质了！我看过很多酥皮点心的视频，中式的西式的都看过，自己也尝试做过老婆饼和牛角包，蝴蝶酥什么的。都不太成功。说真的，酥皮点心还是很看技术细节的。今天看完这段视频我有种茅塞顿开的感觉！挽起袖子再去鼓捣鼓捣。话说每次我鼓捣做点心，老公就会胖几斤😂😂😂
Sydney Xiao 是的，自从看了小高姐的视频，懂得好多
小高姐真的很用心！
每逢佳節胖三斤，胖完三斤又三斤，老婆哭的好傷心。
zhongqi zhao 反過來的話，老公更傷心
Sydney Xiao 起酥皮本来就是烘焙中的难点，从选料到面粉水脂肪的配比，手感的练习，发酵和烤制，都是需要长时间摸索总结哒～我自己也是不知道含泪丢过多少面团了……
以前不知什么叫饮食文化，这里小高姐的人格魅力镶嵌其中，诠释了深邃迷人的韵味。感谢有你的美好生活!
看完這視頻 突然有股莫名的感動
這解說，真的很棒！經過不斷的失敗修正嘗試重做，還願意分享。謝謝。❤❤❤❤❤
小高妹，謝謝，不單單是分享食譜，還分享失敗經驗，真的是難能可貴，可見你是真心喜歡做食的
加了后面一段真是牛b 境界高出其他一大截
\(^o^)/~
Standing applause for you. You are amazing. I love how you explain the process. What an inspiration, especially for me, a new born self taught baker. Lots of love from East Java, Indonesia.
Have you try this recipe?
謝謝小高姐這麼詳細的解說。我在看了這個視頻超過30次後決定試試看（之前是做你其他的東西）因為可頌太難了，一直不敢嚐試，但跟著小高姐一步一步來，好像沒有那麼難了。可頌烤完外觀非常完美，但內裡面像是沒烤全熟或是稍微油水融合了，蜂窩組織沒有完全撐起來，下次我再試試調整烤箱溫度和時間，第一次烤完能這麼接近成功已經很滿足了！
太佩服了！真心赞呐，不到10分钟却总结了这么难做的牛角包做法，感谢1
谢谢你！
Wow I have never seen someone who has so much passion for cooking as you do..Much respect 👏👏🙏🙏..The croissants are perfection
谢谢小高姐，我今天终于做成功了，一切的努力没有白费❤我看到家人一口气吃两个真的被自己感动了
Thank you! Thank you! Thank you! They are simply beautiful and I am certain they are delicious. Thank you for showing the measurements in English.
I've made crossaint s and one thing I realized was that not to over work the dough cause if you release too much gluten ,the buttur will slip out of the dough when you are sandwiching between the flour.
小高姐真是個人材、天賦毅力可嘉！
分享你的喜悅、也造福了別人。
自己親手做的是真材實料、清潔衛生、
吃得安心、尤其在大疫症流行期間。
第一次看菜譜教學視頻看到眼眶含淚...
I love the fact that you have a recipe for 8 croissants, perfect for practise! I will definitely do this, thank you!
還有內容精簡有條理又科學,題材廣泛,講解清釋易明,拍攝角度專業, 聲音親切溫柔最後還有那種眾樂的誠意,非常有感染力,可敬!
除了wkf1114說的: '有能力把菜谱完善的人很少，有意愿把自己菜谱分享出来的人不多，有动力把制作过程拍成精美短片的人罕见。而小高姐综合了这三样，简直是绝了。最后的最后，视频还是免费的！！谢谢小高姐。'
後面的話真的太感人了，加油小高姐！
The best recipe I've ever seen. I've tried it and it absolutely work. My croissant was beautiful but the only thing about it was the butter. I followed all of the steps and recipes but seems like I put too much butter in it and it made my croissant too moist. But anyway that's my fault. Thank you very much for sharing this video I really appreciate it. I'm looking forward for the next video ❤
之前夏天開冷氣做過兩次都以失敗收場，以為自己跟可頌無緣。這陣子比較冷，室溫低於20度，再度挑戰終於做成功了😭真的很感謝小高姊無私的分享，照著小高姊的步驟跟著做，我真的能大聲告訴親友我會做麵包、我會做可頌了！！🥐🥐🥐
Well those are some beautiful croissants. I would’ve never known that you were not professionally trained in France by the way those look.
C'est parfait bravo digne des pâtissiers français- It's perfect bravo worthy of French pastry chefs
真佩服你对食物的爱心，我本来一直不敢开始动手做这个牛角包，不知道在恐怕了什么，今天看到你的视频我才有了勇气，几天后得开始了！！！
Félicitations pour ces magnifiques croissants! Congratulations, your croissants look amazing!
From a Frenchman :-)
Thank you so very much- what a pleasure this was to watch and especially to see how you landed on the perfect croissant after many trials. Bravo dear ❤️🌟
很喜欢看小高姐的视频，声音很亲切，材料的配方也很到位，关键做出来的都好好看，做食品很辛苦，尝试很多遍才能完美，要分享给大家还要拍出来真的不容易，好佩服小高姐的动力，感谢小高姐为我家餐桌增添色彩，继续支持您
Gotta respect croissants from now on, so much work.