Channel Title: Benny's baked Channel Description: Welcome to Benny's Baked 😀 the channel dedicated to helping you master laminated pasties with precision and finesse. I'm Benny your host, here to share the process of achieving flaky layers in your pastry creation🥐🥐! So tie on your aprons, and whip out your rolling pins! Let's embark on this delicious journey together! <video> My new oven Description: #APO #anova My Anova precision oven has arrived, I'm thrilled to test recipes with it! The oven has a temperature range of 25 - 250c, it also allows you to control humidity, which means it can be used to proof croissants! We shall see what It's capable of. Check it out! https://snp.link/eb648bb6 https://alnk.to/28PE9MC Follow me on Instagram! 👉https://www.instagram.com/bennys_baked/👈 You can send me pictures or ask questions. I check'em every day! Baked potato 8 large tato a handful of cheese A LOT OF garlic salt and paper Also here's a link to the oven if you want to check it out https://alnk.to/fwkXUF5 Music used in this video: GRÄF - Money Link: https://youtu.be/zPzTFzS5LdM Music promoted by FreeMusicWave. </video> <video> Double Fermentation Made Easy: The Simple Trick to Perfect Poolish Croissants Description: Hi friends :) The poolish/sourdough croissant recipe is finally here, Against all odds😂 After many experiments, I settled on the 15% poolish version, I think this recipe has just the right amount of preferments to achieve that sensational flavor without being too tangy. 5-3-2 lamination system is also introduced in the video, featuring an English lock-in, a single fold, and a 2 fold. It actually creates the same number of layers as 3-4-3! This is a three-day process, takes a little more time and patience, but they're really worth it. #croissants #Poolish #sourdoughcroissant My Oven https://alnk.to/28PE9MC Pastry sheeter (Not used in the video) https://farina-metal.com/discount/BENNY Follow me on Instagram! 👉https://www.instagram.com/bennys_baked/👈 You can send me pictures or ask questions. I check'em every day! Poolish (day 1): 75g Water 75g Bread flour (11.8% protein) 1g fresh yeast/0.5g instant dry Croissant dough (day 2): 425g Bread flour (11.8% protein) 160g Water 55g Brown sugar 10g Salt 40g Butter 24g Fresh yeast/11g instant dry Lamination (day3): 250g Good quality unsalted butter (82%) for lamination Note that you may need to increase or decrease hydration to suit the flour you are using. And yes, you can half this recipe to make a small batch! Timestamps 00:39 Making poolish 01:29 Yeast explained 03:37 Making sourdough leaven 04:55 Making croissant dough 07:23 Kneading the dough 08:23 Windowpane test 08:37 Bulkfermentaion 09:52 Making the butter block 11:22 5 lock-in 13:59 3 fold 15:24 2 fold 16:05 Final roll-out 16:46 Portioning 18:04 Shaping croissants 17:44 19:10 Proofing 20:37 Baking 20:47 Final products Credit ————————————————————————————————— Music : New Day by Tokyo Music Walker Stream & Download : https://fanlink.to/tmw_new_day Creative Commons — Attribution 3.0 Unported — CC BY 3.0 ————————————————————————————————— </video> <video> MIND-BLOWING Red Velvet Croissant Hack You Never Knew Description: I was surprised by how stable the color was 😳 #croissant #redvelvet #beetroot My Oven https://alnk.to/28PE9MC Pastry sheeter (Not used in the video) https://farina-metal.com/discount/BENNY Follow me on Instagram! 👉https://www.instagram.com/bennys_baked/👈 You can ask me questions! I check'em every day! Beetroot dough 500g Flour 50g Sugar 10g Salt 10g Honey 160g Water 100g Beetroot juice (sieved) 50g Butter room temp 22g Fresh yeast (11g instant dry yeast) 250g Unsalted butter for lamination (Lurpak) You may need to increase or decrease hydration to suit your flour. Timestamps 01:41 croissant dough 03:55 Butter block 05:30 3 Lock-in 06:12 Double fold (4fold) 06:44 Single fold(3fold) 07:55 Final roll-out & portioning 09:27 Shaping 10:15 Proofing 10:58 Baking Credit ————————————————————————————————— Music: Intersection by Tokyo Music Walker Stream & Download link: https://fanlink.to/intersection_tmw Creative Commons — Attribution 3.0 Unported — CC BY 3.0 ————————————————————————————————— </video> <video> #Rhubarbtart Rhubarb frangipane tart dessert recipe Description: A rhubarb tart that's worthy of any patisserie shop window. Timestamps Marinated rhubarb: 1:53 Almond sable: 2:27 Streusel: 3:43 Frangipane: 4:25 Tart lining: 5:26 Baking: 7:29 Rhubarb swirls: 8:03 Almond sable 240g Plain flour 95g Icing sugar 35g Almond meal 120g Cold butter 1 Whole egg Vanilla Streusel 100g soft butter 100g Almond meal 80g Sugar 50g Chopped almond 50g Oats Frangipane 125g Almond meal 125g icing sugar 125g soft butter 2 whole eggs 1 egg yolk 25g Plain flour Rhubarb swirls 2 Rhubarb stems 300g Rhubarb syrup or 300g simple syrup </video> <video> Homemade Sfogliatella - So many layers!! Lobster tail pastry. Description: Have some lobster tails with your coffee😄 #Sfogliatella #lobstertailpastry Timestamps Sfogliatelle dough: 0:22 Semolina filling: 1:35 Dough sheeting: 2:44 Rolling the pastry: 4:07 Shaping Sfogliatella: 5:50 Baking: 7:32 Sfogliatelle dough 500g Bread flour 195g Water 10g Salt 30g Golden syrup Semolina filling 280g Water 130g Sugar 90g Semolina 300g Cream cheese 2 Eggs 1t Cinnamon powder 2 Orange zest Vanilla </video> <video> Make bakery-quality croissants at home using plain flour Description: You can make bakery-quality croissants with just plain flour! #croissants #homemadecroissants Follow me on Instagram! 👉https://www.instagram.com/bennys_baked/👈 You can send me pictures or ask questions. I check'em every day! Pastry sheeter (Not used in the video) https://farina-metal.com/discount/BENNY Timestamps 0:44 Croissant dough 0:53 DDT (Desired dough temperature) 2:08 Butter slab 3:57 3-4-3 fold preparation 4:18 lock-in butter 5:15 Double turn 5:37 Release pressure 5:57 Single turn 6:43 Cutting & rolling croissants 7:31 Proofing croissants 7:49 Wobble test 8:08 Baking croissants 8:19 Final product Croissant dough 500g Flour 50g Sugar 10g Salt 250g Water 100g Soften butter ( At least 80% butterfat ) 24g Fresh yeast (10-12g instant dry yeast) 250g Unsalted butter for lamination Note that you may need to increase or decrease hydration to suit the flour you are using. </video> <video> Triple Pain au chocolat -Surprise your guests! Description: #painauchocolat #chocolatine #Bennysbaked This Triple chocolate pain au chocolat is my take on the traditional pain au chocolate. Featuring chocolate butter lamination technique, high hydration chocolate brioche dough, and a ridiculously delicious whipped dark chocolate ganache! Hope you guys enjoy this tutorial! Follow me on Instagram! 👉https://www.instagram.com/bennys_baked/👈 You can send me pictures or ask questions. I check'em every day! Pastry sheeter (Not used in the video) https://farina-metal.com/discount/BENNY Timestamps Chocolate brioche dough: 0:41 Chocolate butter: 3:03 Whipped dark chocolate ganache: 4:21 3 lock-in: 5:19 Offset 4 fold: 6:18 single 3 fold: 7:00 Shaping: 8:44 Proofing: 9:07 10:01 Eggwash: 10:30 Baking: 10:49 Tasting 12:10 Chocolate brioche dough 500g Bakers flour (11.5%) 25g Dutch cocoa powder 60g Sugar + 9g Salt 200g Milk + 15g Honey 13g Dry yeast 10g Vanilla paste 90g Whole eggs 100g Soft butter Note that you may need to increase or decrease hydration to suit the flour you are using. Chocolate butter block 250g Soft butter (82% butterfat) 25g Dutch cocoa powder Whipped dark chocolate ganache 220g Dark chocolate 250g Heavy cream 40g Honey/glucose 10g Vanilla paste 380g Cold cream Music in this video Hanging Lanterns Artist Kalaido </video> <video> Blueberry croissant Danish Description: Add a taste of luxury to your morning ☕ #BlueberryDanish Highly recommend watching my homemade croissant video before this https://youtu.be/FsgWXCnT8yE You'll have a better idea of what I'm doing Pastry sheeter (Not used in the video) https://farina-metal.com/discount/BENNY Timestamps 00:34 Sweet croissant dough 01:34 Butter slab 01:52 Cream patisserie 03:37 Cream cheese filling 04:45 Double turn 05:32 Single turn 06:05 Portioning pastry 06:21 Shaping danish croissants 07:06 Proofing danish croissants 07:30 Adding filling 08:09 Baking danish croissants Sweet croissant dough 500g Plain flour 65g Sugar + 5g Salt 25g Milk powder 10g dry yeast (Just to clarify, I use instant dry yeast, never active dry yeast) 200g Water 50g Egg (1ea) 20g Soften butter 230g Butter slab for folding Cream patisserie 250g Cream 250g Milk 1 Vanilla bean 100g Egg yolks 100g Sugar 20g Cornflour 20g Plain flour Cream cheese filling 250g Cream cheese 90g Sugar 1 Egg yolk Vanilla paste to taste </video> <video> Buttery and fluffy Brioche baked in fruit tin! Description: #Brioche I love the versatility of using a fruit tin to bake this amazing brioche! Timestamps 0:30 Brioche dough 3:32 DIY baking tin 4:37 Shapping& proofing 5:42 Baking brioche Pastry sheeter (Not used in the video) https://farina-metal.com/discount/BENNY Brioche dough 500g bread flour (11%~13% protein) 45g Sugar + 10g salt 25g Malted milk powder 280g (6ea) Eggs 80g Milk + 13g dry yeast 300 soft butter </video> <video> Complete guide to classic hand-rolled croissants! Description: #croissants #homemadecroissants #handrolledcroissants Follow me on Instagram! 👉https://www.instagram.com/bennys_baked/👈 You can send me pictures or ask questions. I check'em every day! My oven: https://snp.link/eb648bb6 Pastry sheeter (Not used in the video) https://farina-metal.com/discount/BENNY Basic croissant 500g flour (11.5%) 55g Brown sugar + 10g Salt 10g Milk powder 260g Milk + 20g Fresh yeast (10-12g instant dry) 50g Soft butter 250g Good quality unsalted butter (82%) for lamination (I used Lurpak unsalted butter) If your dough appears to be too dry, try 130g water+130g milk instead of 260g milk. Note that you may need to increase or decrease hydration to suit the flour you are using. And yes, you can half this recipe to make a small batch! Timestamps 00:41 Butter block 02:03 Flour guide 03:03 Croissant dough ingredients breakdown 03:54 Calculate desired dough temperature 04:57 Dough mixing/ kneading guide 06:15 Bulk fermenting 06:40 Cold fermenting 07:48 3 lock-in 09:37 4 fold(offset fold) 10:54 Cut open both sides of the pastry to release the dough pressure 11:17 Frozen peas/corns trick 12:49 The importance of turning pastry 90 degrees on every fold 13:28 3 fold(single fold) 14:23 Croissant portioning 15:53 Croissant shaping 16:30 Croissant proofing 18:15 Croissant baking 18:50 Final product Credit ————————————————————————————————— Music: Way Home by Tokyo Music Walker Stream & Download : https://fanlink.to/tmw_way_home​ Creative Commons — Attribution 3.0 Unported — CC BY 3.0 ————————————————————————————————— </video> <video> someone is watching Description: </video> <video> Mini pavlova with strawberry rhubarb compote & berries Description: #Minipavlova #pavlova #Meringue This pavlova dessert is gluten-free and dairy-free🙂 Timestamps Pavlova meringue: 1:07 Baking mini pavlova: 3:06 Strawberry rhubarb compote: 4:20 Pavlova troubleshooting: 5:50 Pavlova meringue 150g Egg whites 250g Fine caster sugar 6g White vinegar 5g Cornflour Strawberry rhubarb compote 200g Rhubarb 300g Strawberry 80g Sugar 1 Vanilla pod If using a combi oven try 110c 45-50 mins Also if you guys have trouble with sugar not dissolving properly, add a teaspoon of water after all the sugar is added and keep whisking until smooth. </video> <video> Chocolate coffee and cardamom mousse with flourless chocolate sponge Description: #chocolatemousse #chocolate #chocolatedessert This chocolate mousse never fails to impress 🍫! Timestamps Soufflé sponge cake: 0:26 Coffee cardamom crème anglaise: 2:50 Coffee cardamom dark chocolate mousse: 4:28 Soufflé sponge cake 125g Dark chocolate 30g Butter 30g Egg yolks 125g Egg whites 1t Lemon juice 40g Sugar Coffee cardamom crème anglaise 125g Cream 125g Milk 50g Egg yolk 50g Sugar 15g Coffee beans 5-6 Cardamom pods Coffee cardamom dark chocolate mousse 200g Dark chocolate 250g Coffee cardamom crème anglaise 300g Whipped cream This chocolate mousse is best to be enjoyed at room temperature. </video> <video> Discover the SECRET to Perfect Cruffins with 54% Hydration! Description: This is the cruffin recipe you have been looking for😉 #cruffins #croissant #bakerywork Follow me on Instagram! 👉https://www.instagram.com/bennys_baked/👈 You can send me pictures or ask questions. I check'em every day! Link to Anova precision oven https://alnk.to/28PE9MC Pastry sheeter (Not used in the video) https://farina-metal.com/discount/BENNY Vanilla Danish dough 500g Flour 60g Sugar 10g Salt 1 Vanilla pod 110g Milk 100g Water 60g Egg (If your egg weighs around 50g just add some water to make it to 60, or just don't worry about it, 52% hydration will have no issue.) 40g Butter room temp 24g Fresh yeast (12g instant dry yeast) 250g Unsalted butter for lamination ( I use president ) You may need to increase or decrease hydration to suit your flour. Pastry cream 250g Cream 250g Milk 100g Egg yolk 100g Sugar 20g Cornflour 10g plain flour (use 20g plain flour if you want your cream pat to be stiffer) Timestamps 00:28 Butter block 01:00 Danish dough 01:46 DDT calculation 02:41 Windowpane and bulk fermentation 04:08 3 Lock-in 04:43 1. Single fold(3fold) 05:30 2. Single fold(3fold) 06:05 Final roll-out & portioning 07:15 Shaping 09:09 Proofing 09:21 Cream pat 10:09 Baking cruffins Credit ————————————————————————————————— Music: When I Was A boy by Tokyo Music Walker Stream & Download : https://fanlink.to/tmw_when_i_was_a_boy Creative Commons — Attribution 3.0 Unported — CC BY 3.0 ————————————————————————————————— </video>

Contacts and Links

Description

Welcome to Benny's Baked 😀 the channel dedicated to helping you master laminated pasties with precision and finesse. I'm Benny your host, here to share the process of achieving flaky layers in your pastry creation🥐🥐! So tie on your aprons, and whip out your rolling pins! Let's embark on this delicious journey together!

Videos from channel