After knowing this method, I became addicted to making it at home. Croissants ❤. Simple and easy!

Summary

This video provides a detailed guide on making laminated dough, a key component for pastries like croissants or Danish. The recipe includes ingredients such as sugar, yeast, flour, butter, and salt, followed by a thorough kneading process. After chilling the dough, it is rolled out, folded, and laminated with butter. The dough is then shaped, proofed, and brushed with an egg yolk mixture before baking. The video emphasizes techniques like careful rolling, trimming, and spraying to maintain humidity, with baking instructions at 190°C. The result is a golden-brown, flaky pastry that is both delicious and visually appealing.

Takeaways

• 😀 Use 40 grams of sugar, 5-6 grams of instant yeast, 145-150 grams of cold water, 300 grams of bread flour, 30 grams of butter or margarine, and 5 grams of salt.
• 😀 Knead the dough by hand for at least 10 minutes until it becomes smooth and elastic.
• 😀 Chill the dough in the freezer for 30 minutes to 1 hour for better texture.
• 😀 Use 150 grams of butter or margarine for lamination, which should not melt easily.
• 😀 Seal the dough and roll it out to 45 cm in length.
• 😀 Perform a double fold after rolling out the dough.
• 😀 Trim both ends of the dough to tidy up the shape.
• 😀 Carefully flatten the dough to a size of 28x30 cm with a thickness of 4-5 mm.
• 😀 Use a sharp cutter to cut the dough into 8x28 cm pieces and stretch them to a length of 36-38 cm.
• 😀 Do not discard leftover dough; use it for other purposes.
• 😀 Proof the dough until it doubles in size, and bake at 190°C for 20 minutes, rotating the pan for even baking.

Q & A

What are the key ingredients for this recipe?

The key ingredients are 40 grams of sugar, 5-6 grams of instant yeast, 145-150 grams of cold water, 300 grams of flour for bread, 30 grams of butter or margarine, and 5 grams of salt.

How long should the dough be kneaded?

The dough should be kneaded for at least 10 minutes until it becomes smooth and elastic.

Why is it recommended to chill the dough in the freezer?

Chilling the dough in the freezer for 30 minutes to 1 hour helps firm it up, making it easier to handle during the lamination process.

What is the purpose of the butter used for lamination?

The butter used for lamination (150 grams) is meant to be incorporated into the dough through a folding process to create layers. It’s important to use butter that doesn’t melt easily, which is typically found in baking supply stores.

What does the double fold technique involve?

The double fold involves rolling out the dough to 45-50 cm, then folding it in half and repeating the process to create multiple layers of dough and butter.

What should the dough be flattened to in terms of size and thickness?

The dough should be flattened to approximately 28x30 cm with a thickness of 4-5 mm.

How can you avoid scratching the table while rolling out the dough?

To avoid scratching the table, it’s suggested to use a protective surface or be cautious while rolling the dough.

What is the recommended size for cutting the dough?

The dough should be cut into strips of 8x28 cm, and the dough should be stretched to a length of 36-38 cm.

What should you do with any leftover dough?

Leftover dough should not be thrown away. It can be used for additional pieces or recipes.

What is the procedure for proofing the dough?

The dough should be proofed until it doubles in size. A light mist of water can be sprayed on it to maintain humidity during proofing.

How is the dough prepared for baking?

Before baking, the dough is smeared with a mixture of 1 egg yolk and 1/2 tablespoon of milk. The oven should be preheated to 190°C for 10 minutes, and the dough should be baked at 190°C for about 20 minutes, rotating the baking pan as needed.