Name: シェフズカットクワン・アマン (Chef's Cut: Kouign-Amann)
Uploaded: 2021-01-14T06:07:50.000Z
Duration: 7 min 4 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

The reason why I'm going to talk through the kouign-amann recipe

is there's so many layers to how a recipe works

you'll feel that you're getting a little more information,

And you'll feel like, you know, you're right here with me

So let's talk through it and hopefully you'll

So you'll notice right off the bat, if you're

And in this video, the first three or so minutes

And if you only did the first three minutes of this recipe,

you'd be able to make croissants, pain au

And to get to the kouign-amann aspect after that,

really you're just coating it with sugar,

a lot of sugar, some salt, and baking the heck out of it

But when I make laminated dough, and for this recipe,

you'll see I add a little more yeast than normal.

So yes, in theory, you don't have to add a ton of yeast.

rich, flavorful croissants or kouign-amann

and you don't want to take weeks to ferment some dough,

It's going to make the dough a little more soft.

And it's going to taste really rich and savory, actually.

So when making laminated dough, or a dough

for the kouign-amann, we start with really high-protein flour,

which in this case we're using pastry flour.

than bread flour, which is going to give you

that nice spring and that pull and that chew, but still have

All that butter makes it nice and tender.

So we start off with a really good flour, pastry flour.

because a recipe like this is just so much work

want to take the chance on All Purpose flour.

It just takes a little extra work to find.

And I would say the key insight for making

laminated dough at home, the one thing you've got to have,

is you've got to have patience, because you really

all those hundreds of layers in the laminated dough

The actual dough and the butter when you start folding them,

because if the butter's rock hard out of the freezer,

the dough's just going to get crushed over it.

Or if the butter is way too soft and the dough's firm,

it's going to slack out and squeeze out the sides.

So the trick, especially when making laminated dough by hand,

without a sheeter-- a sheeter's that big giant machine

It goes forward and backwards and forward and backwards

really important to have the right texture

to go back and forth from the refrigerator.

have to go back and forth from the refrigerator so often,

and you might have other things you're cooking,

or it might be an hour from the first time you fold it

to the second time you fold it or the third time you fold it.

You can forget how many times you fold it.

So one of the things we do that I learned from an old pastry

chef that I used to work with, especially

in a bakery or restaurant, where you've got so many

projects you're going on, so many projects you're juggling,

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シェフズカットクワン・アマン (Chef's Cut: Kouign-Amann)

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