Bread Recipes

미니크루아상[집에서 데니쉬페이스트리반죽 만들기]ASMR making bread at home croissant クロワッサン作り

반갑습니다^^
오늘은!! 미니크루아상을 집에서 만들어보았어요
큰사이즈 보다는 작은사이즈를 선호하는 편이라 미니로 진행하였고
페이스트리 반죽을 집에서 기계없이 만드는 영상까지 포함되있습니다.
그리고 앞으로 이 페이스트리반죽을 이용해서 다양한 제품을 찍을 예정이니
많은 관심 부탁드려요*^^*

많은 시청 부탁드립니다
구독, 좋아요, 알람설정도 부탁드립니다~~

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레시피 (대략 미니크로아상 50개)
강력분 300g
중력분 200g
소금 10g
설탕 50g
탈지분유 25g
생이스트 20g
버터 50g
찬물 260

충전용버터 250g

*반죽이 완성되면 실온 1시간발효 후 냉장 1시간
(이때 좀더 냉장발효를 원하시는분은 냉장에서 18시간까지 발효가 가능합니다만 이스트양을 줄여 조절해주세요)

*버터넣고 3절3회

*성형
대략 두께 1.5mm
가로 7cm 세로15cm의 이등변 삼각형 형태

*달걀물: 노른자만 풀어 사용

*시럽(1:1배합)
물 50g
설탕 50g

오븐굽기
220도 예열해주고 빵을 넣고나서 190도로 온도를 내려
약 25분간 구웠습니다.

お会いできて嬉しいです。^^
今日はミニクロワッサンを家で作ってみました。
大きいサイズよりは小さいサイズを好む方なのでミニで進行しました。
ペーストリー生地を家で機械なしで作る映像も付いています。
そしてこれからこのペストリー生地を利用して多様な製品を撮る予定なので
多くの関心お願い致します

多くの視聴をお願いします。
購読、いいですよ、アラーム設定もお願いします~~

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レシピ(ミニクロワッサン50個)
強力分300g
重力分200g
塩10g
砂糖 50g
脱脂粉乳 25g
サンイースト20g
バター50g
冷たい水260

充電用バター250g

*生地が完成したら室温1時間発酵後冷蔵1時間
この時もっと冷蔵発酵をご希望の方は冷蔵で18時間まで発酵が可能ですがイースト量を減らして調節してください。

*バター入れて3節3回

*整形
おおよそ厚さ1.5mm
横7cm、縦15cmの二等辺三角形の形

*卵液:卵黄のみ溶いて使用

*シロップ(1:1配合)
水50g
砂糖 50g

オーブン焼き
220度予熱してパンを入れて190度に温度を下げる。
約25分間焼きました。

Nice to meet you ^^
Today, I made a mini croissant at home.
I prefer small size to large size, so I did it in mini size.
It includes a video of pastry dough being made without a machine at home.
And I am going to use this pastry dough to film various products.
Please give us a lot of support.

Please watch the show.
Please subscribe, like, and set the alarm.~~

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Recipe (approximately 50 Minicroas Awards)
300g of strong flour
200g of gravitational powder
10g of salt
50g sugar
25g of skimmed milk
20g of raw yeast
50g of butter
cold water 260

250g of rechargeable butter

*When the dough is finished, 1 hour room temperature and 1 hour refrigeration after activation.
(If you want more refrigeration, it can be fermented in the refrigerator for up to 18 hours, but reduce the amount of yeast and adjust it.)

*Try buttered 3rd verse 3.

* Plasticity
Approximately 1.5mm thick
an iso-side triangle of 7cm by 15cm

* Egg water: Use only the yolk.

* Syrup (1:1 mix)
50g of water
50g sugar

oven baking
Preheat 220 degrees, add the bread, and lower the temperature to 190 degrees.
Bake for about 25 minutes.

Original of the video here

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Cookies Recipes
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Video Transcription

croissant recipe
300g of strong flour
200g of gravitational powder
10g of salt
50g sugar
25g of skimmed milk
20g of raw yeast
50g of butter
cold water 260

250g of rechargeable butterMix the powder ingredientsDissolve yeast well in cold water.Mix it like you’reWhen it’s mixed to a certain extent, it’s moved to the workstation.Mix only until powder is visibleIf powder is mixed, add soft butter.Stress is torn into dough.^^All you have to do is mix all the butter.It looks pretty rough now, but if you take a long time to ferment, the dough will be more connected.Cover with plastic wrap and ferment at room temperature for 1 hour.I’m going to make the right size of the filling butter.Size it up and fold it.If you don’t like the size, you can open it up again and fix it.After 1 hour room temperature, fold the dough and order it for 1 hour in refrigerator.
Push the butter in so that it can fit inside.Place the butter in a non-melting, non-stirring state.Please pinch me well at the end.Beat dough-butter-and-half to make it stick.Carefully sprinkle flour so that it doesn’t stick to the bottoma third verse oneWrap it in plastic so it won’t dry and freeze for 15 minutes.The refrigerator in my house is going to take a long time to cool down to the dough, so I did it in the freezer.twice in third versefrozen again 15 minutesthird in third versefrozen again 15 minutesI’m done folding, and I’m going to shave it off.Before that, I’ll use a little bit of it without using all theCover the rest with plastic and freeze them.The frozen dough must be sealed and thawed again within three weeks.Thickness is pushed thin and about 1:3 in length.Cut it into triangles at once.Fold the top a little and roll it slightly. Don’t force it.Fanning at intervalssecondary effectivitySieve the yolk.Spread the yolk on the fermented dough.BakeI gave it back several times to make it look good.I blame the oven.Spread syrup as soon as it is cooked.Shall we try it?Thank you for watching.

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