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  • Right. This was shot during my stay at Utopie Bakery

  • where I was learning, you know, the gears of how to make a croissant.

  • This guy called me a savage

  • at some point

  • because I told him I was always

  • mixing my dough at super high speed.

  • So I guess that's basically the thing right there.

  • I want to improve myself.

  • I don't want to knead like a lunatic.

  • I want to knead like a professional baker. And, so...

  • Professional dough mixer

  • Hey guys, salut. This is Alex.

  • Welcome back to the croissant series,

  • in which I'm trying to perfect

  • the ultimate French croissant.

  • In the previous episodes, I've been doing

  • an internship

  • at the French bakery

  • I've been making my own dough sheeter,

  • I've been investigating very much into all different types of croissant,

  • but for the next step, this twisted mind of mine

  • has basically decided

  • that I need to buy myself

  • a commercial-grade dough sheeter.

  • So I'm on my way to a place where they sell

  • just that.

  • Let's have a look inside

  • Right.

  • The cheapest professional dough mixer that I have seen in there

  • was around nine hundred Euros,

  • and what is worse is at that price point

  • you don't even have access to a legitimate

  • professional appliance brand.

  • No, it's just a random, no-name, never heard of..

  • So I guess I'm not going to be looking for a brand new one.

  • and I'm just going to be looking for a second-hand one instead.

  • That might be a solution, to be honest.

  • So this is like the local French Craig list

  • I need a professional dough mixer.

  • This one

  • 600 Euros

  • Also there's another problem with those types.

  • You can only mix dough with this. You can't whip eggs, whip cream, or whatever.

  • I'd love to get rid of my current mixer and replace it with a bigger one.

  • I can't have like...

  • I was about to say that I can't have that many machines.

  • I would love not too have too many machines

  • in this studio.

  • wow, this one looks like a beast.

  • Sixty liters, no, it's too much for me.

  • Ten, fifteen liters tops.

  • Oh, this one's nice.

  • Looks like a stormtrooper

  • Oooof. Six thousand five hundred and ninety Euros,

  • a tad on the expensive side, just a tad.

  • No, no, no, no, no, no

  • Hey! Ten liters,

  • It's from the brand Dito-Sama, which is good.

  • OK. Oui. Allo, allo

  • Beka OK, bon merci beaucoup en tout cas

  • Merci

  • The guy basically told me, if it works, good for you.

  • There is some update guys. I found this one.

  • The framing of the picture is not optimal, but

  • this model I've heard of before.

  • It's definitely an option to consider, so I'm going to call the guy.

  • This could be my way out.

  • OK. The guy has just arrived.

  • hahahaha

  • Ouaaaai

  • Sponsor time.

  • Now you're probably already aware of this..

  • Did I broke something?

  • croissant recipe poster. It's a beautiful one, it's available on my

  • DFTBA page.

  • But now I've got this. A kwa-son mug.

  • I know what you're thinking.

  • You're thinking "How could I live my whole life without this?"

  • Well, basically you can't. It's a beautiful mug

  • with a crois on it.

  • and also the correct pronunciation of the word 'croissant'.

  • Not kreh-sehnt, kwa-son

  • And this beauty is also available on my DFTBA merch page.

  • OK, back to it.

  • I bought a commercial-grade dough mixer.

  • It's a Dito-Sama and the model is a BE-10

  • It's 25 years old.

  • Just to give you a point of comparison,

  • this already is a big dough mixer.

  • This is a protes of the whisk attachment

  • home-appliance classic

  • This is commercial grade.

  • This thing not only is big, but it's also super heavy.

  • And by heavy, I mean heavy a f.

  • This is at least 35 - 40 kilos.

  • This is steel, this is stainless steel, aluminium

  • plus the enormous motor inside just makes the whole thing

  • really heavy, yes, but also really stable.

  • And last, this is rather on the expensiv-ish side since I paid 400 bucks for this.

  • And by the way, this little one right there is standing in the exact same price-range, so...

  • just saying.

  • The only problem is that at the moment it's dirty a f,

  • to the extent that I basically can't use it,

  • so I have to disassemble the whole thing, clean every part --

  • just make it look fresher.

  • It's not a small operation, trust me.

  • Ahnnh, petanh.

  • A bit of a saddening update.

  • The problem is that I found -- bugs.

  • Ahhhh!

  • Close to the electrical system

  • Now I know that's usually the place where

  • cockroaches and all those, you know, crawling creatures

  • just locate, but

  • at the end of the day, I think it's just too much for me.

  • Yeah, basically, even though this also a making space and a kitchen at the same time,

  • there's no way that bugs could be allowed in this space.

  • No, no, just...

  • It doesn't work this way, It doesn't work this way, I want to keep this

  • place more or less food-safe, but I want to be the bacteria in this place.

  • I don't want any other living organisms

  • apart from me, OK?

  • So I'm going to put it back together,

  • I'm just going to test if it works nicely, if I didn't mess up anything,

  • and then, I'm going to sell it back.

  • Get out

  • It basically means that I'm starting again.

  • I wouldn't go as far as saying that I'm discouraged,

  • but it's definitely a let-down in my quest to buy myself a commercial-grade dough mixer.

  • I need this.

  • I'm not going to give up the spear. but I gave up the spear I'm not gonna give up the spear.

  • Wait, wait wait.

  • I just need to collapse first, and then Boing!

  • I'm bouncing back

  • I don't think that things happen for no reason.

  • OK

  • There might even be some good in the fact that I got screwed up.

  • Just means the mixer was super old.

  • I can maybe find a better looking one, which is always good.

  • I mean this is still a cinematic studio at the end of the day.

  • Then who knows, I might just meet someone

  • that will just bring something interesting for the croissant story.

  • Yes, I'm starting to bounce back.

  • Doing! What is my next move?

  • Well, as for now, I don't know. I might need your help

  • on this. If you have any idea of any way I could get my hands on

  • what I want, please let me know in the comments below.

  • If you know someone that knows someone

  • that basically work at one of those big,

  • you know, professional dough mixer brands

  • Time for us to make a move.

  • It's time to unleash the power of the community

  • and that's basically my best idea at the moment.

  • But that's good.

  • Well I guess guys, that's it for this visit.

  • There will obviously be a part 2

  • to this adventure. I'm not going to give up like this

  • I'm not. going to give up this..

  • I hope I'm gonna find a solution

  • I'm also counting on your information/contact/ ideas

  • to solve this problem.

  • In the meantime spread, share, sub, like.

  • You know the deal

  • Take care, bye bye.

  • Salut.

Right. This was shot during my stay at Utopie Bakery

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私は、市販の生地のミキサーを買って、そして、これが起こった... (I Bought A Commercial Dough Mixer, And Then This Happened...)

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    林宜悉 に公開 2021 年 01 月 14 日
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