🥐PAIN SUISSE / VIENNOISERIE / CROISSANT / Sweet bread # 152｜Sweets ch.Caramelize скачать в хорошем качестве

🥐PAIN SUISSE / VIENNOISERIE / CROISSANT / Sweet bread # 152｜Sweets ch.Caramelize

00:00 Opening 00:25 Make the croissant dough 02:11 Making colored fabric 02:39 Prepare butter for folding 02:59 Perform three folds twice 04:05 Perform three folds 04:48 Roll out the dough to 40cm x 20cm 05:28 Stretching the colored fabric 06:02 Layering colored fabrics 06:20 Paste the cut fabric 06:53 Stretch the dough and cut it 08:02 Shaping the cut dough 08:54 Bake in the oven 09:56 Tasting 10:33 Recipe introduction ーーーーーーーーーーー ▽Instagram .  / sweetch.caramelize   ▽Channel registration    / @sweetsch_caramelize   ーーーーーーーーーーーー ～Croissant dough～ ■Ingredients 320g strong flour 25g sugar 6g dry yeast 5g salt 30g butter 55g whole egg 130g milk 140g for pie collar dough (croissant dough) 150g butter for folding ■How to make ➀ Add strong flour, sugar, salt, and dry yeast to a bowl and mix gently. ➁ Put the butter in ➀ and mix it in a cutting motion to incorporate it into the flour. ③ Add whole eggs and milk to ② and mix to form a dough. ④ Once the dough has come together, transfer it to the work surface and knead the dough until it is evenly mixed. ⑤ Once the dough is mixed evenly, set aside 140g of the dough for the pie collar. ⑥ Roll the remaining dough into a ball so that the surface is stretched. ⑦ Cover with plastic wrap and place in the refrigerator for about 2 hours to let the dough rest. ー･ー･ー･ー･ー ■ Make colored fabric ➀ Prepare food coloring (red). ➁ Mix ➀ into 140g of croissant dough. ③ It's OK if the red color is evenly mixed into the croissant dough. ④ Cover with plastic wrap and let the dough rest in the refrigerator. 　 ■Prepare butter for folding ➀ Warm the butter for folding to make it soft. ➁ Mix with a spatula to make it smooth, making sure to avoid incorporating as much air as possible. ③ It is OK if it becomes smooth without any lumps. Let stand at room temperature until ready to use. ■Fold in three twice ➀ Remove the croissant dough from the refrigerator after about 2 hours. ➁ Use a rolling pin to roll out the dough as thin as possible. ③ After rolling out the dough, take about 2/3 of the softened butter for folding and place it on the dough. ④ Spread the folding butter all over the dough. ⑤ Fold it into thirds. ⑥ Place the remaining butter for folding on top of ⑤ and spread it all over. ⑦Fold it in thirds. ⑧ Cover with plastic wrap and let the dough rest in the refrigerator for about 1 hour. ■Fold in three ➀ Remove the dough from the refrigerator after about 1 hour. ➁ Use a rolling pin to roll out the dough. ③ Apply an appropriate amount of butter not included in the mixture and spread it thinly. ④ Fold it into three. ⑤ Cover with plastic wrap and let the dough rest in the refrigerator for about 1 hour. ■Roll out the dough to 40cm x 20cm ➀ Remove the dough from the refrigerator after about 1 hour. ➁ Use a rolling pin to roll out the dough. ③ Roll it out to a size of 40cm x 20cm. ④ Cover the surface with plastic wrap and let the dough rest in the refrigerator for about 1 hour. ■Stretching colored fabric ➀ Remove the colored dough from the refrigerator. ➁ Use a rolling pin to roll out the dough. ③ Roll it out to a size of 40cm x 20cm. ④ Wrap the stretched dough around the men's stick. ⑤ Place it on top of the croissant dough that you rolled out earlier. ■Layer colored fabrics ➀ Remove the rolled out croissant dough from the refrigerator. ➁ Wet the surface a little and layer the stretched colored fabric over it. ■Paste the cut fabric ➀ Cut the croissant dough layered with colored dough into 5mm width pieces. ➁ Paste the cut fabric on the surface. ③ Once pasted on the entire surface, cover the surface with plastic wrap and let the dough rest in the refrigerator for about an hour. ■Stretch out the fabric and cut it ➀ Remove the pasted dough from the refrigerator. ➁ Use a rolling pin to roll out the dough to a size of 51cm x 26cm. ③ Cut into 5 cm wide pieces and take 9 pieces. ④ Next, take 9 pieces cut into 2cm x 8cm pieces. ⑤ After cutting, place the dough on a tray and let it rest in the refrigerator for about an hour. ■Mold the cut dough. ➀ Remove the cut dough from the refrigerator. ➁ Apply a thin layer of water to the surface with the non-patterned side facing up. ③ Sprinkle an appropriate amount of chocolate chips and press them onto the dough. ④ Pinch both ends and align near the center. ⑤ Pinch the fabric near the center to create a ribbon shape. ⑥ Wrap the fabric cut into 2cm x 8cm around the center. ⑦ Arrange on a baking sheet and let ferment. 30℃ / about 2 hours ■Oven *Please preheat thoroughly before placing in the oven. ➀ 200℃/10 minutes → 180℃/15 to 20 minutes Place in the oven. *It may vary slightly depending on the oven. ➁ Once baked, immediately spread syrup on the surface. *Water: Sugar = 1:1. ③ Place in the oven to dry the surface. 　180℃/about 1 minute. ④ Once the surface is dry, it's ready~♡😊. ーーーーーーーーーーー #sweets_ch_caramelize #PAINSSUISSE #viennoiserie #brioches