Easiest way of laminating croissant dough no rest needed in every folds.

Рет қаралды 10,102

6 ай бұрын

Thank you for non stop support guys . In this video i will show you how to laminating croissant dough in very easy way and the result is masterpiece.
If you have any question please comment below.
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macariolim?igsh...

Пікірлер: 41

@macklim 6 ай бұрын

3-4-3 laminating process / 1 double and 1 single folds.

@junjun9833 6 ай бұрын

Thank you very informative.

@macklim 6 ай бұрын

Welcome

@jiv32 6 ай бұрын

Awesome! I can't wait to try this at home!

@macklim 6 ай бұрын

Yeah you should soon.🙏🏻

@samarsamar-yk7db Ай бұрын

ماشاء لله روووعة👌🏻

@macklim Ай бұрын

@samarsamar-yk7db thanks instagram.com/macariolim?igsh=Z2w4N2MyN283dXM3&

@iamdawn3518 6 ай бұрын

Thanks for sharing! It helps a lot❤

@macklim 6 ай бұрын

I'm so glad!

@noorskitchenconnection 5 ай бұрын

Woooow Amazing Recipe a nice Recipe thanks for sharing such a nice Recipe 👍👍 Great job well done

@macklim 5 ай бұрын

Thank you so much!

@macklim 5 ай бұрын

Thank you so much!

@kalilrahuman9401 3 ай бұрын

Great job, temperature of baking and proofing

@seynaboucamara8238 6 ай бұрын

You're doing a very good job! Une vidéo très utile merci❤

@macklim 6 ай бұрын

Thank you so much!

@littlemonster9642 2 ай бұрын

Hello Macklim can you suggest as a small bakery and cafe what type of oven and equipment I should purchase

@user-ct4oo5gh2w 6 ай бұрын

Thanks for good information.Do you use Francine Flour for croissant dough?

@macklim 6 ай бұрын

Yes t45

@user-ct4oo5gh2w 6 ай бұрын

Thank you

@macklim 6 ай бұрын

Your welcome

@lyliarook3523 6 ай бұрын

What temperature and cooking time please

@macklim 6 ай бұрын

170•c 18-20mins always depends on your oven ,so please keep on eye to your oven while baking.

@kalilrahuman9401 3 ай бұрын

This recipe is with egg or without egg

@kalilrahuman9401 3 ай бұрын

What is the ratio of butter and dough

@macklim 3 ай бұрын

Hi 3.4kg dough and 1kg butter sheet

@kalilrahuman9401 3 ай бұрын

@@macklim Thank you so much,is possible to share the sigreate of the receipe and size of croissant

@kalilrahuman9401 3 ай бұрын

Kindly share us the receipe

@macklim 2 ай бұрын

Hi please find my other video you will find my recipe there. Thanks

@NicolasEjzenberg 6 ай бұрын

Hello, I really don't understand what the trick is... When I perform folds at my house it's quite impossible as the dough is so strong even with 2 hours rests...

@lysmalls658 6 ай бұрын

It’s probably the flour you are using and let the dough-rest put in the fridge so the butter in the dough doesn’t get warm. His counter is marble that’s why he probably doesn’t have to rest the dough or refrigerate because the surface he’s using is marble it keeps it cold

@jimmyhuynh7563 6 ай бұрын

what is your hydration of your dough? also you might have not kneaded enough to create gluten structure for elasticity.

@macklim 6 ай бұрын

@jimmyhuynh7563 hi yes i just mix in low speed for 10mins and I leave overnight into 4c fridge. Early in the morning I start laminating the dough. 1875g of bread flour I’m using around 1450-1500g of water it always depends on the quality of your flour , some flour absorb a lot of water and others is not. So you have keep on eye.

@macklim 6 ай бұрын

Thank you ! Your are right.

@lysmalls658 6 ай бұрын

@@macklim Francine Flour is a French Flour its T - 45 flour that’s great for making Croissant bread flour is not going to work the way you may expect it to