Hi, I am Shubranshu a professional Baker and Chef trained from Le Cordon Bleu, Sydney. I love to teach and through this channel I want everyone to improve their skill as bakers! Please subscribe and support my Channel and my Baking Videos
1.Trộn bột, nhồi sơ, để nghỉ 30p 2.Nhồi tiếp, nghỉ thêm 30p 3. Cho ngăn đá 3h, rồi cho ngăn mát qua đêm 4. Tạo butter block 17×17cm, cán và để vào ngăn đá 5. Bột cán dài 20cm, rộng 34cm. Đặt khối bơ vào giữa khép mí bột rồi cán từ từ cho khối bột có chiều dài 55cm, rộng 25cm 6. Phủi sạch bột khô, phết 1 lớp nước vào mặt trong bột, gập lại như 5:03. Bọc lại, để nghỉ 1h trong tủ lạnh 7. Cán một lần nữa theo chiều dài, vs chiều dài 55cm, rộng 25cm 8. Phết nước, gập lại như 6:03. Bọc lại để nghỉ 1h 9. Cán khối bột thành hình chữ nhật dài 58cm rộng 26cm. Cắt các cạnh để khối bột vuông vức. Cắt khối bột thành các hình tam giác đáy 9cm, dài 27cm 10. Tạo hình bánh sừng bò, ủ trong 3-4h 11. Phết trứng, nướng 5p trong 200° và 12p trong 170°
I used a conventional oven but if you have a convection with a fan base please make sure to reduce the temp of baking by 15 degrees celcius from the given baking time in the recipes since a fan forced oven is usually much hotter. Thank you :)
Not the true way Kouign Amani’s are made in France. There are less ingredients. A lady in Salt Lake City years ago brought this recipe back to the states where there were only three people in the country that knew how to make them as this lady learned in France. Down Home with the Neely’s flew to Salt Lake to learn how to make them and was featured in the show.
I have tried a fast recipe on RU-vid, on this link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-oGuOfPfX29c.html. It didn't turn out really good like they showed. About your recipe, it's the traditional way, - You kneaded the dough for 3 min and not 10 min in a dough machine. Are 3 min enough to form the gluten? - Is resting the dough overnight necessary? - Usually, they spray in between folds with water and cut the side folds with a knife to release tension. Are those steps necessary? And finally, I'm looking at another fast way to make croissants on this link: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-jmD_pvEbtV4.html if it doesn't work, I will try yours. Your advice is well appreciated and thank you in advance.
Hello Really nice questions 1. If you have a dough mixer you could definitely knead it for 10 mins in the mixer until completely developed. I just wanted to show a technique made with hand so I highlighted the stretch and folds 2. Resting the dough is super helpful to develop flavor and also to rest the gluten which makes it easier to laminate 3. I am not sure about the water spray but cutting the sides is recommended but it is an advanced technique Keep trying and best of luck!
The puff on these after proofing was amazing! The layers...wow! I love everything about this video. Rushing off to check out your other videos. Thank you for sharing your recipe and process.
Just found this channel and try this recipe. I made it a little bit messy along the way 😂 but turn out soooooooo goooood. It’s so fluffy and flaky just like you claimed 👍🏻 Thank you very much for the recipe. Hope you come back to continue upload more videos. I’ll try your other recipe too. ❤
Thank you very much for your kind comment. I will definitely come back soon. I recently launched a bakery with my partner and its still in such early stages that I dont get much time but I will definitely find time and post more often :)
Before Baking I usually egg wash it with a mixture of 1 egg with 2 tbsp of milk but if you are oven is too strong you can skip the egg wash altogether :)
Hi.. thank you for the recipes, I will try to make them 😊 Anyway, I wonder how long have you knead the dough? I tried some recipes that I have to knead the dough until 70% window pane and I have a lot of trouble since I done it by hands 😅
