Tak Perlu Mesin Bikin Croissant Cepat ||oven tangkring

Summary

In this video, Seina 77 demonstrates how to make delicious homemade Danish pastries using a simple, quick, and effective method. The process involves mixing ingredients like high-protein flour, sugar, yeast, milk, and butter, followed by a freezing step to slow down fermentation. Seina prepares the dough, adds a layer of cold margarine, and folds it to create flaky layers. After shaping the pastries, they are left to rise, brushed with egg yolk, and baked to golden perfection. The final result is a crispy, flaky pastry that rivals store-bought versions, and Seina even adds chocolate filling for extra sweetness.

Takeaways

• 😀 This recipe is for making Denis Pastry, a pastry that is crispy on the outside and soft on the inside, with layers similar to croissants.
• 😀 The dough is quick to make, as it doesn't require an overnight fermentation process.
• 😀 The key ingredients for the dough are high-protein flour, sugar, instant yeast, UHT milk, butter, and salt.
• 😀 After mixing the dough, it is chilled in the freezer for 2 hours to slow down fermentation, which speeds up the process.
• 😀 The butter for layering is prepared separately by flattening it, which prevents it from melting too quickly when combined with the dough.
• 😀 After preparing the dough and butter, they are combined, and the dough is rolled and folded several times to create layers.
• 😀 The dough is rolled out to a rectangular shape, folded, and chilled again before being cut into triangles for shaping.
• 😀 After shaping, the croissants are left to proof for 1–2 hours until they double in size, giving them a fluffy texture.
• 😀 The croissants are then baked at 200°C for 25-30 minutes, until golden brown and crispy.
• 😀 To finish, a honey glaze is applied while the pastries are still hot to give them a shiny, appealing look.
• 😀 These pastries can be filled with different fillings like chocolate or jam, making them versatile for different tastes.

Q & A

What is the main purpose of freezing the dough during the pastry-making process?

Freezing the dough slows down fermentation, which helps in controlling the dough's rise and results in a crispier, flakier texture once baked.

Can the margarine used for lamination be substituted with butter?

Yes, margarine can be substituted with butter. However, using butter may give the pastry a richer flavor, but the texture might slightly differ.

What is the significance of using high-protein flour in this recipe?

High-protein flour helps in developing gluten, which is important for the structure of the pastry. This results in a more elastic dough and a better final texture.

Why is it important to not use too much force when rolling out the dough after adding the margarine?

Applying too much force can cause the margarine to break or seep out of the dough, leading to less defined layers and a less flaky texture.

How do you ensure that the pastry layers stay intact while baking?

To keep the layers intact, it's essential to fold the dough carefully and allow for proper resting times during the rolling and proofing stages. The egg wash on top also helps create a crisp and glossy finish.

What can happen if the pastry is baked at too low a temperature?

Baking at too low a temperature can prevent the layers from fully developing, and the pastry may not rise properly. It may result in a denser texture with fewer layers.

Is it necessary to use a specific type of yeast for this recipe?

The recipe uses instant yeast, which is recommended for its convenience and quick activation. However, you could substitute with active dry yeast, adjusting the proofing process accordingly.

What are some common fillings that can be used in this pastry?

This pastry can be filled with a variety of ingredients such as strawberry jam, chocolate, or even savory fillings like cheese or ham, depending on personal preference.

What role does the egg yolk play in the pastry-making process?

The egg yolk is used as a glaze for the pastry, giving it a golden, shiny finish once baked. It also helps in enhancing the flavor and texture of the outer crust.

Can this recipe be made without a freezer for the dough?

While freezing the dough helps speed up the process and control fermentation, you can still make the pastry without freezing. It will take longer to rise, but the result will still be delicious.