Flakey Handmade Croissants Recipe｜手工开酥可颂牛角包教程

Welcome all croissant enthusiasts to tune into this video! I'm sure many of you who've dabbled in hand laminated croissants have faced numerous setbacks, and perhaps wasted a fair bit of butter along the way (I know I did!). But fear not, every flop is just a step closer to nailing it! After countless trials and tribulations, I've finally cracked the code and crafted a fail-proof recipe that's been tried and tested. My hope is that this video will be a guiding light for those still wandering in the maze of croissant crafting. If it brings even a smidgeon of help or inspiration, it'll be the sweetest victory for this video!

If you run into any other hiccups along the way, feel free to comment below. I'll do my best to get you back on the track. Thanks.

♡ Ingredients：

high gluten flour 175g
low gluten flour 75g
high-sugar instant dry yeast 5g
sugar 30g
salt 5g
unsalted butter 25g
ice water + crushed ice 125g in total
unsalted butter for lamination 125g

♡ 材料：

高筋面粉 175g
低筋面粉 75g
耐高糖即发干酵母 5g
糖30g
盐 5g
无盐黄油 25g
冰水+碎冰 共125g
裹入黄油（无盐型）125g

0:00 croissant dough making
8:56 cutting & shaping
11:19 proofing & baking

🥐The ingredients in this video can also make 5 Pain au Chocolat.
Recipe is here:
   • Handmade Pain au Chocolat | Chocolate...  

🥐The" Almond rum cookie croissant" is sure to surprise you.
Recipe is here:
   • Almond Rum Cookie Croissants | 杏仁朗姆味的...  


Hope you enjoy it:)