| 1 - Introduction English.vtt | 614.4 B | ||
| 1 - Introduction.mp4 | 9.9 MB | ||
| 10 - Lets bake the croissants English.vtt | 2.1 KB | ||
| 10 - Lets bake the croissants.mp4 | 92.6 MB | ||
| 11 - Final product Final words English.vtt | 1.5 KB | ||
| 11 - Final product Final words.mp4 | 60.8 MB | ||
| 12 - Scale of the ingredients English.vtt | 1.1 KB | ||
| 12 - Scale of the ingredients.mp4 | 28.7 MB | ||
| 13 - Mix the dough English.vtt | 716.8 B | ||
| 13 - Mix the dough.mp4 | 39.4 MB | ||
| 14 - Scale of the dinner rolls English.vtt | 819.2 B | ||
| 14 - Scale of the dinner rolls.mp4 | 51 MB | ||
| 15 - Shape the dinner rolls English.vtt | 1.6 KB | ||
| 15 - Shape the dinner rolls.mp4 | 69.2 MB | ||
| 16 - prove and egg wash the dinner rolls English.vtt | 1.3 KB | ||
| 16 - prove and egg wash the dinner rolls.mp4 | 74.3 MB | ||
| 17 - Bake and final words English.vtt | 307.2 B | ||
| 17 - Bake and final words.mp4 | 30.6 MB | ||
| 18 - Introduction recipe English.vtt | 512 B | ||
| 18 - Introduction recipe.mp4 | 12.6 MB | ||
| 19 - Add the ingredients to your mixing bowl English.vtt | 409.6 B | ||
| 19 - Add the ingredients to your mixing bowl.mp4 | 17.7 MB | ||
| 2 - Lets make the dough English.vtt | 2.2 KB | ||
| 2 - Lets make the dough.mp4 | 98.9 MB | ||
| 20 - Mix the dough English.vtt | 819.2 B | ||
| 20 - Mix the dough.mp4 | 35 MB | ||
| 21 - Prepare the butter for lamination English.vtt | 614.4 B | ||
| 21 - Prepare the butter for lamination.mp4 | 52.9 MB | ||
| 22 - Prepare for lamination and first book fold English.vtt | 1.1 KB | ||
| 22 - Prepare for lamination and first book fold.mp4 | 62.8 MB | ||
| 23 - Book fold nr 2 English.vtt | 307.2 B | ||
| 23 - Book fold nr 2.mp4 | 30 MB | ||
| 24 - Third and last book fold English.vtt | 614.4 B | ||
| 24 - Third and last book fold.mp4 | 67.1 MB | ||
| 25 - Roll down the finished dough English.vtt | 102.4 B | ||
| 25 - Roll down the finished dough.mp4 | 43.2 MB | ||
| 26 - Divide the Danish dough English.vtt | 716.8 B | ||
| 26 - Divide the Danish dough.mp4 | 33.9 MB | ||
| 27 - Shape the Danishes English.vtt | 1.7 KB | ||
| 27 - Shape the Danishes.mp4 | 111.1 MB | ||
| 28 - Egg wash and prepare for baking English.vtt | 1.1 KB | ||
| 28 - Egg wash and prepare for baking.mp4 | 60.8 MB | ||
| 29 - Finish with favorite topping English.vtt | 1 KB | ||
| 29 - Finish with favorite topping.mp4 | 71.3 MB | ||
| 3 - Get ready to laminate the dough English.vtt | 1 KB | ||
| 3 - Get ready to laminate the dough.mp4 | 82.1 MB | ||
| 30 - Cinnamon buns introduction English.vtt | 512 B | ||
| 30 - Cinnamon buns introduction.mp4 | 12.9 MB | ||
| 31 - Scale of the ingredients English.vtt | 1.1 KB | ||
| 31 - Scale of the ingredients.mp4 | 45.2 MB | ||
| 32 - Mix the dough English.vtt | 716.8 B | ||
| 32 - Mix the dough.mp4 | 50.7 MB | ||
| 33 - Make the cinnamon bun filling English.vtt | 819.2 B | ||
| 33 - Make the cinnamon bun filling.mp4 | 32.4 MB | ||
| 34 - Roll Down The Dough Add Filling English.vtt | 1.5 KB | ||
| 34 - Roll Down The Dough Add Filling.mp4 | 98 MB | ||
| 35 - cut Shape English.vtt | 2.5 KB | ||
| 35 - cut Shape.mp4 | 107.7 MB | ||
| 36 - eggwash and bake English.vtt | 1.1 KB | ||
| 36 - eggwash and bake.mp4 | 57.2 MB | ||
| 37 - Final words English.vtt | 921.6 B | ||
| 37 - Final words.mp4 | 23.5 MB | ||
| 38 - Swedish Crackers Crisp bread introduction English.vtt | 819.2 B | ||
| 38 - Swedish Crackers Crisp bread introduction.mp4 | 18.8 MB | ||
| 39 - Scale of the ingredients and mix the dough English.vtt | 1.5 KB | ||
| 39 - Scale of the ingredients and mix the dough.mp4 | 51.1 MB | ||
| 4 - First fold double turn English.vtt | 307.2 B | ||
| 4 - First fold double turn.mp4 | 65.9 MB | ||
| 40 - Roll down the Swedish crackers English.vtt | 2.1 KB | ||
| 40 - Roll down the Swedish crackers.mp4 | 71.5 MB | ||
| 41 - Prepare the Swedish crackers for baking English.vtt | 2.4 KB | ||
| 41 - Prepare the Swedish crackers for baking.mp4 | 76.6 MB | ||
| 42 - The final product a final word from your instructor English.vtt | 1.2 KB | ||
| 42 - The final product a final word from your instructor.mp4 | 51.8 MB | ||
| 5 - Second fold single turn English.vtt | 614.4 B | ||
| 5 - Second fold single turn.mp4 | 66.5 MB | ||
| 6 - Lets roll down the final dough English.vtt | 1.9 KB | ||
| 6 - Lets roll down the final dough.mp4 | 68 MB | ||
| 7 - Divide the dough English.vtt | 204.8 B | ||
| 7 - Divide the dough.mp4 | 106.7 MB | ||
| 8 - Lets shape the croissants English.vtt | 2.3 KB | ||
| 8 - Lets shape the croissants.mp4 | 107.2 MB | ||
| 9 - Lets shape some pain au chocolate English.vtt | 1.2 KB | ||
| 9 - Lets shape some pain au chocolate.mp4 | 98.3 MB | ||
| Bonus Resources.txt | 102.4 B | ||
| Get Bonus Downloads Here.url | 204.8 B | ||
| ▲ 86 total files | |||
Viennoiserie, Danish Pastries & Enriched Doughs For Beginner
https://WebToolTip.com
Last updated 1/2020
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 2.39 GB | Duration: 1h 53m
Become A Master Of Laminated Pastries & Enriched Doughs.
What you'll learn
By the end of the course you will be able to impress friends and family with a wealth of delicious pastries and bakes.
You will feel more confident when baking, and appreciate the therapeutic side of baking.
Make amazing Scandinavian buns, like cinnamon and carn buns.
Make 3 different Danish pastries, and have the confidence to create your own shapes and flavours.
Make super soft dinner rolls, burger buns and sliders.
Make those crispy Swedish crackers / crisp bread.
Make flakey, crispy layered croissants & Pain Au Chocolate
Get the skills and resources, to take on this amazing hobby that is truly fun and therapeutic.
Requirements
A good portion of curiosity and the will to learn.
Basic cooking equipment and a oven.
The ingredients and equipment used in this course is very basic, so just jump in.
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