GET BAKED WITH ME: Make CROISSANTS at Home During Quarantine 🥐(BAHASA ID SUB)
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- เผยแพร่เมื่อ 12 ก.ย. 2024
- Jakarta is currently on #lockdown (again) for at least two weeks, so it's time to get #baking. This is the perfect recipe to make while working from home, since there are a lot of waiting time in between the steps. I started this recipe on Saturday morning, and was ready to bake on Sunday morning. The reason I let it chill in the fridge overnight before shaping and baking is to allow for the dough to completely relax and to develop more flavour.
Hope you guys find this useful, I will also leave a few links that I find useful down the bottom if you guys wanna learn more in depth about #croissant making.
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PLAIN CROISSANT RECIPE (makes 9 medium sized croissants)
500g bread flour
50g sugar
10g salt
150g milk
150g water
11g instant dry yeast
for lamination: 250g butter
EGG WASH:
1 egg
20ml milk
ALMOND CROISSANT RECIPE (enough for 5 medium sized croissants)
48g ground almond
56g butter, room temperature
53g brown sugar
1 egg
12.5g all purpose flour
1/4 tsp vanilla/almond extract
1/4 tsp salt
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USEFUL LINKS:
gourmetier.com...
buttermilkpant...
• Testing Croissant Reci...
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Have a beautiful rest of your day!
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Excellent and extremely nice
Akunudah coba dan cocok, trus berhasil bikinnya cantik, terimakasih🥰
I posted a bake croissants video because you inspired me❤️
Are you Indonesian? You're so gorgeous. Btw thank you for sharing this recipe, I need to try to make it as soon as impossible.
Incredible!
Hi Stephanie . This is ingrid erawan. From Jakarta. Did you use single fold or double fold for the croissant
Hi Stephani, does your kitchen have air conditioning while you were doing the folds? I'm ffrom the Philippines and I have tried endlessly to make croissants and the humid and hot weather is ruining my folding and rolling.
Nice! Now send them over to syd 😝
hahahaha good idea 😋
Hi, Stephani! Just wondering, I know that the climate here in the Philippines is similar to that of Malaysia’s, which is to say it’s really warm where I live. Do you work in an air-conditioned kitchen? I’ve tried making croissants several times now and every time, the butter either melts or breaks apart. At what temperature should my dough and butter be for me to be able to laminate them together without any issues?
Your butter and dough has to be cold when laminating i think. I think you could do, 1 fold then put then in the fridge for 30mins or so, then fold again. Repeat as necessary.
Omg... I'm sooo gonna make em. Noted on not rolling back and forward. Thanks for the tips. Btw, what do you do with the trimmings? Sayang kan kalo di buang... hehehe
yay let me know how you go! 🙂 iyaa betul banget, jadi trimmingsnya i covered them in sugar and roll it to create kyk “kouign amann” versi berantakan, they taste so good! 😍
Thanks for the recipe! Can’t wait to try. Did you use top and bottom heat in baking the croissant? Or bottom heat only? Thanks.
you’re welcome! 🙂 i used top and bottom heat 🙂🙂
I’m gonna make it soon 😙 wish me luck haha
goodluck!! 😉
@@StephaniGondo i failed 😭
Can I use oven deck? if I can, in what temperature and how long I should bake it? thanks.
Pas proofing pecah... ada saran kak?
Air dan susu yang di campur ragi, suhunya dingin atau suhu ruang kak?
Thx for the recipe!! Are u using cold or warm milk and water for the dough?
hello! i’m using room temp milk and water since i’m using instant dry yeast.. but if you’re using fresh or dry yeast (not instant) i would recommend using lukewarm water and milk in the beginning 🙂
Thanks for posting this video! gonna try this. For the 1st roll/fold, whats the vertical and horizontal length of the dough butter?
pleasure! ☺️ for the first fold, i rolled until the length is 52cm (before i trim 1 cm from top and 1cm from bottom resulting in final length of 50cm.
i didn’t measure the width, but it’ll be around 20cm from the very first time i put the butter in the middle (20x20cm square)
I made it twice , but it didn't fermente , I don't know what the reason ? If got out part of the butter 🧈 of the dough or part of the dough cut maybe this reason
If I half the recipe, what length do I have to roll the dough and the butter to ? Do I half those as well ?
Hi. I got really confused when it comes to bread flour. Is it the same with “tepung terigu” or it’s different? Could you please mention at least 1 bread flour brand that’s available in Indo? Thanks. Hihi.
hello! in indo's supermarket you should be able to find Cakra Kembar or Golden Eagle flour :) kandungan proteinnya lebih tinggi dari tepung terigu biasa kyk segitiga biru.. hope it helps! :)
may i know what butter you’re using for this recipe? most recipes suggest extra dry butter with around 84% fat content, but i was wondering if i could do it with regular unsalted butter and still get good results. thank you!
You can use regular unsalted butter with at least 82% fat content.
Suhu ruangannya gmn steph? Made it 3 tines and failed miserably. My kirchen is too humid and hot. Trus pas di roll juga kurang tipis ( itu salah i)
Tp butternya kayak pAda ngegumpel fi ujung dough. Itu berarti i salah pas nge roll nya ya??
helloo, my room temp was around 24-26C gitu..tapi kalo butternya gumpal di ujung dough keliatannya masih terlalu lembek butternya jadi ikut ke roll.. coba di rest di freezer/fridge lebih lama yah.. it's better to start with butter that's too hard terus tnggu lembekan dikit baru di roll 😊
@@StephaniGondo berhasil !! 😂akhirnya bisa bikin! Tp harus practice lg. Hihi. Tp kalau udh dingin, kulitnya kenapa alot bgt ya?
hello@@StephaniGondo,just find your video now, when I wanna find out how to make croissant in tropical climate that I know it's nearly impossible. So you work the laminating and folding at 24-26 C?? it's amazing ! it also give me hope if I'll make this successfully. wish me luck XD
how to working with the dough so the butter filling itself didnt leak out when we roll it?
make sure the butter is not too soft when you roll it. and also making sure the dough doesn’t stick to the counter when you roll, so the dough “elongates” together with the butter. also don’t use too much pressure when you roll 🙂
hi , just wondering if i can chill the dough in the fridge more than 8 hours ? thankyou
hello! yes totally, i believe you can store it for up to 5 days.. just make sure you cover it well so it doesn’t dry out :)
@@StephaniGondo ohh okay thankyou so much ! 🙏🏻☺️
@@StephaniGondo Hi. How about the temperature of the freezer and fridge? thanks
Can i change the bread flour with wheat flour?
i would recommend using flour with 12-14% protein content ☺️