How to make 5 Kinds of Cream Croissant - Korean Food [ASMR]Apr 28, 2023
hi, i'm joy Today I went to a place that
croissants in Dongjak-gu, Seoul. Flour Sugar Salt Yeast Butter Malt Ice Water Extract Mixing milk with frozen dough is necessary to control the temperature and provide moisture to the dough. Divide and form into a finely divided dough. Chill the dough before rolling it in the machine. The chocolate
croissantdough contains chocolate powder. Divide the dough in the same way. Roll out the crushed dough with a rolling pin. It's time to roll and fold the dough. Put the butter on the dough, fold the dough and continue rolling it.
Re-roll the folded dough a few times to cool. Since there is so much to produce each day, this work continues from dawn. Finally roll out the cooled dough. Altar to
makecroissant dough. To make croissant dough. Put the croissant dough in the fermentation and leave it to ferment. Preparation of green tea croissant dough Roll out the green tea dough and place it on top of the croissant dough. The dough making process is the same. It's time to make chocolate croissant dough. Put the sourdough in the oven one by one and bake the baked croissants in the fan to cool.
While the croissants are cooling, prepare the
creamfor the interior filling. Whipped cream with red beans Mix red beans with cream to make red bean cream Put the prepared cream in a bowl Green tea cream contains green tea powder and red beans in fresh cream. Mix the pastry cream with the whipped cream to make the cream. Cream and black tea are mixed with whipped cream to make a black tea cream. Poke holes in the cooled croissants Green Tea Croissants Green Tea Cream Filled with Red Bean Cream Fill all Creamy Croissants with Black Tea Cream and Black Tea Cream Ganache-Filled Chocolate Croissants Ganache is thicker than cream, so it takes a lot of strength to fill it.
Cream Puff Sprinkle powdered sugar over the cream croissants. Croissant Cream Puff Earl Gray Cream Croissant Filling Green Tea Cream Croissant Chocolate Cream Croissant Thanks for looking so far. See you next time with a delicious video :)
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