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Recipe ⬇️ Thank you for watching my video! Here is the full recipe and step-by-step description for making perfect croissants at home. #croissantrecipe #croissant #tutorial ⸻ Croissant Dough Ingredients: • Flour – 1 kg • Salt – 25 gm • Sugar – 50 gm • Gluten – 30 gm • Improver – 10 gm • Yeast (dry)– 8gm • Butter – 100 gm • Milk Powder – 30 gm • Water – 500 gm Total Dough Weight: 1600 gm Divide into: 2 portions of 800 gm each ⸻ Butter Slab for Lamination: • 250 gm Butter for each portion (2 slabs total) • Dough Temperature: 10°C to 16°C • Butter Temperature: Max 18°C ⸻ Croissant 🥐 making Basic Tips #shorts #tips #pastry #youtubeshorts #cheftausif Here is some tips for you Check please before making • Croissant 🥐 making Basic Tips #shorts #ti... Viral Croissant Hack – Try This NOW! 😲🥐 #croissant #shorts #trick #cheftausif #pastry • Viral Croissant Hack – Try This NOW! 😲🥐 #c... Two-Fold Method for Croissants: In this video, I demonstrate the classic two-fold (double fold) method used in croissant lamination. This technique involves folding the dough twice during the lamination process to create multiple buttery layers: 1. First Fold (Book Fold or Double Fold): The dough is folded like a book by bringing both ends to the center and then folding it in half. This creates four layers of butter. 2. Second Fold (Single Fold): After resting and rolling, the dough is folded into thirds, like a letter. This adds more layers, ensuring a flaky, airy croissant texture. This method is simple yet effective for perfect lamination, giving your croissants a rich flavor and beautiful layers! Proofing Time: 3 hours Baking Temperature: 200°C Baking Time: 18 minutes ⸻ Croissant Banane Ka Mukammal Tareeqa (Full Process): 1. Dough Tayaar Karna (Détrempe): • Chilled Water, sugar, salt, yeast aur thoda butter mila kar soft aur smooth dough banaya jata hai. • Dough ko 25 ghante tak freezer mein overnight rest diya jata hai. Dough ka weight 800 grams lein 2. Butter Block Banana (Beurrage): 250gms • Thanda butter ko thoda shape dekar ek square ya rectangle block banaya jata hai. • Ye butter lamination ke liye dough ke andar use hota hai. 3. Lamination (Folding Process): • Dough ko roll karke usme butter block ko center mein rakh kar fold kiya jata hai. • Uske baad first fold (book fold) kiya jata hai, phir dough ko rest diya jata hai. 30min k liye freezer par rakhe • Phir second fold (single fold) kiya jata hai, phir se rest diya jata hai. • Har fold ke baad dough ko 30–45 mins ke liye fridge mein rakha jata hai. 4. Dough Ko Final Roll Karna: • Laminated dough ko 3–4 mm thickness tak roll kiya jata hai. • Fir triangle shape mein cut kiya jata hai (approx 12 inches lamba). 5. Shaping Croissants: • Triangle dough ko base se roll karte hue tip tak le jaya jata hai. • Dono ends ko thoda curve dekar crescent shape banayi jati hai. 6. Proofing: • Shaped croissants ko room temperature par 2.5 hrs to 3 hrs ghante tak proof karne diya jata hai jab tak wo double size ke na ho jayein. 7. Egg Wash: • Croissants par egg wash (egg + milk) lagaya jata hai taake baking ke baad golden color aaye. 8. Baking: • Preheated oven (200°C/390°F) mein croissants ko 15–20 minutes tak bake kiya jata hai jab tak wo golden brown aur puffed na ho jayein. 9. Cooling & Serving: • Thande hone ke baad croissants buttery, flaky aur airy texture ke saath tayyar hain. Tips: • Keep dough and butter at proper temperatures for perfect lamination. • Rest the dough well between folds for a flaky texture. • Always bake in a preheated oven. #youtubeshorts #pastry #cheftausif #foodie #food #chef #baking #dessert #cheftausif #croissant #croissantrecipe #tutorial #foodie croissant recipe • how to make croissants • homemade croissants • easy croissant recipe • french croissant recipe • buttery croissants • flaky croissants • perfect croissant dough • bakery style croissants • laminated dough tutorial • making croissants at home • professional croissant recipe • croissant making process • beginner croissant recipe • viral croissant recipe • crispy croissants • best croissant recipe • pastry chef croissants • step by step croissant making • traditional french croissant क्रोइसेंट रेसिपी, घर पर क्रोइसेंट कैसे बनाएं, आसान क्रोइसेंट रेसिपी, फ्रेंच क्रोइसेंट, बटर वाला क्रोइसेंट, परतदार क्रोइसेंट, बेकरी स्टाइल क्रोइसेंट, क्रोइसेंट बनाने की विधि, परफेक्ट क्रोइसेंट डो, घर पर बेकिंग, प्रोफेशनल क्रोइसेंट रेसिपी, क्रोइसेंट बनाने का तरीका, वायरल क्रोइसेंट रेसिपी, स्टेप बाय स्टेप क्रोइसेंट, क्रिस्पी क्रोइसेंट, क्रोइसेंट बेकिंग, बेस्ट क्रोइसेंट रेसिपी کروسان ریسیپی, گھر پر کروسان بنانے کا طریقہ, آسان کروسان ریسیپی, فرنچ کروسان, مکھن والا کروسان, خستہ کروسان, بیکری اسٹائل کروسان, کروسان بنانے کی ترکیب, بہترین کروسان ڈو, گھر میں بیکنگ, پروفیشنل کروسان ریسیپی, کروسان بنانے کا مکمل طریقہ, وائرل کروسان ریسیپی, مرحلہ وار کروسان بنانا, کرسپی کروسان, کروسان بیکنگ, بہترین کروسان بنانے کا طریقہ