Croissants / by Michael Lim

Video Description

Official Belmerlion Website: www.belmerlion.com Facebook Page: http://www.facebook.com/belmerlion Associated with: https://www.youtube.com/channel/UCZcg2iuh4s0PRqz4XeaijBA Croissants Ingredients: 600 gr. Bread Flour (13% protein content) 11 gr. Instant Yeast 70 gr. Fine Sugar 8 gr. Salt 80 gr. Butter (room temperature) 40 gr. Cold Milk (Full Milk/ Whole Milk) 260 gr. Cold Water 320gr. Butter (for laminating) Egg Wash: 1 egg white 1/2 Egg Yolk 1 tbsp. Water Zip Base Size: 27x28cm Oven Mode: Top and bottom heating elements without fan. Baking temperature at 200°C for 8 minutes. After 8 minutes, lower the temperature to 180°C without opening the oven door and continue to bake for another 12 minutes. Baking time may vary depending on the type and accuracy of your oven. ► Music You by myuu https://soundcloud.com/myuu Creative Commons — Attribution 3.0 Unported— CC BY 3.0 http://creativecommons.org/licenses/b... Music provided by Music for Creators https://youtu.be/DR9s88XLBf0 Inspiring Piano and Strings by AShamaluevMusic https://soundcloud.com/ashamaluevmusic/inspiring-piano-and-strings?in=ashamaluevmusic/sets/free-background-music-no-copyright This is one of the most challenging and longest video recipe I ever made. That means I had invested a lot of time and energy into it. Be slow to criticise and fast to appreciate. It is not a easy recipe for any beginner to execute. It needs a lot of skills and patient. The brain is one of the most valuable things given to you in life. So use it while you still can. This tutorial video is a guide to help you achieve and improve your knowledge and your baking skill, and is NOT a guarantee to your success. I won’t be answering questions asking me why you failed. Only you should know what and how you did it that failed you. Without me actually staying beside you and guiding you through the whole process in real live, there is no way I can seriously help you and answering your question. This is a pretty informative video. Watch carefully and use your common sense. There will be a update video for this recipe next, so stay tuned. I wish you all the best for making this recipe. Last but not least, remember each failure you made is a knowledge you gain. Good luck and success. Happy New Year to you all! Much love, Michael.