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.
Hello. I just found your channel and I love it! Thank you for all the recipes. Keep up the good work, I hope your channel will get more views and subcribers soon you deserve it ❤️
Merhaba çok teşekkür ederim en çok öğrenmek istediğim ürünü paylaşmışınız en kısa zamanda deneyip size yazacağım😍çok açıklayıcı olmuş umarım sizin gibi yapabilirm 🎉🎉🎉🎉
@@peacefulbaking Your welcome! Looking forward to your new videos, I've watched several already as I am interested in bread/viennoiseries making. Hoping to learn a lot in the future! Have a good one!
@@peacefulbaking no problem! can I ask, when you cut the folded sides for nicer butter distribution, do you cut it every fold, or just once, as in the video?
@@DonkyPunch712 You can cut it in every fold as well. Just depends on how comfortable you feel with the dough. I would advice to cut it with every fold :)
I wouldnt personally recommend as I havent seen vinegar and baking powder in croissant dough. We usually put vinegar in puff pastry dough as there is no yeast. Since we are using yeast for getting the rise in the croissants we dont need to add baking powder Thanks!
@@nadaeldaly3317 I would suggest getting a new packet of instant yeast. Its highly possible that the yeast you are using is past it expiry date. Also I would suggest storing the packet of yeast in the freezer as it will last longer Thank you!
