I feel like this could be quite similar as a croissant filled with cream.

@@varjosudenhetki5205 thats pretty much it yeah. its basically a croissant but bigger and more square.

Most Korean pastries and treats are far less sweet than American ones. If you like and expect sweet, it might fall a bit flat for your tastes. If you prefer less sweet Korea will be a place you will enjoy many of their treats.

@@Bonzi_Buddy nothing beats Dutch treats, not even the French ones.

@@smurfiennes Saucijzenbroodjes are disgusting!

я не понял почему у меня написано что это - "Хлеб"?? при чем тут вообще хлеб?? потому что чем то похож на "тост"??

Similar to Kouign Amann as well, which makes me want to try make a cream filled Kouign Amann cube, though I don't know how all the extra sugar will affect things.

Actually more like Danish pastry than croissants. Croissants don't have eggs or this much sugar or even milk, really. It is a bread dough with butter folded in. Danish pastry takes that up a notch. Here they also put eggs, milk, and sugar in their dough, then leaf it with butter. Quite frankly, I think the Danish Pastry approach is better. There you roll out the dough, put additional flavors in it (cheese, jams, nuts, fruits) and top it with streusel before baking. Then do the sugar water glaze that they do here, followed by icing. In general, more satisfying, in my opinion. This much cream cannot be balanced by this bread.

@@MarySmith-gu5nb ''This much cream cannot be balanced by this bread'' my thought as well. But, we are also eating donuts... ;) That (what they show here) must be so better than a donut though... here goes my diet!!!

Yeah, I was thinking that this is basically like a puff pastry :)

😂

😄

Samelol

I started watching this video thinking just that. Not anymore!!! Lol

They blurred out the scale when they weighed the dough balls, because for some reason THAT IS THE SECRET!

Mbeeeck vnblshsllzvlsh2shlshhshls fl2vslvslwlyhvlvjvnv6d7g nllljgjjjv8glld7d7t5hnlvudj

Now thats what i call a creampie

I'm doing HBR here in the Netherlands and we use the same technique. And let me tell you, all of that requires a lot of patience and arm work.

😂

I can’t believe this has upset you as much as it has

@@joepav339 He doesn't sound upset he just made a good point. The title is a lie.

Completely agree the title is misleading.

It’s a misnomer......disingenuous applies to people not labels.

Ahaha! I imagined it was for people to not be able to guess out the quantities and make their own? I don't really know but I found it funny too

@@twilighthairball also so people dont know how much dough is needed for one bread?

Ancient Chinese secret.

Say no to fat shaming! :P

It's for Koreans only.

Good luck with diabetes

@@astat1 not fair

@@DebbieTDP Ain't that bad as long as it's a one time thing.

@@aether3602 it's never a one time thing. 🤭🤣 Sugar and carbs are like drugs.

Try searching for a Korean bakery/cafe near you-there's often one near or inside Korean markets.

@@vivianlee8443that's a good idea. I didn't even think about that! I just tried but didn't find very much being as I'm currently in Louisiana. 🤣 I love watching them make these videos. everything looks so good.

@@locabynature japanese bakery would also work and some of the newer Chinese/Taiwanese bakery

You can order online, too...search Korean bakery in U.S.

🌠

Aren't those huge slabs of butter just gorgeous?

There is almost no skill needed here. Just the correct machines.

@@Adaephonable you are so right As a professional baker, I'd love those machines, but, in the meantime, I'll put in the work.and still have professional results

Wow. You seem to be easily impressed. Any regular French pastry looks (and probably tastes) a 100 times better.

No, I think all the filling went down to the bottom. The top always gets less

@@dietrevich well they flipped the bread 🍞 to be able to put the powdered sugar on. But who knows it could’ve been all on the bottom like you said. It just seemed to me when they opened it that it had already been pulled apart.

🧢

@@user-qm3yj5rp8g 🧢 means cap. Cap has a slang referring to lying.

@@user-qm3yj5rp8g 🧢 means cap. Cap has a slang referring to lying.

💃

@@yellowrice8633 so...does it mean if you use it then you are telling your audience that they are 'lying' and you don't agree with them, or does it mean 'no lie' or 'no doubt' - like they totally agree with someone?

😵

to be fair though, it is so much harder to do it at home without all the professional machines and tools that are shown in the vid - especially the part of folding in the butter into the dough to create all the layers! even for professional pastry chefs, that kind of dough is very difficult to master, so don't feel too bad about it! 😊

Sometimes shops sell premade puffpastry dough. I wonder if that would work.

Agree... Just a loaf or two. My rolling pin would wear out though being Ive no industrial sized machine to help flatten the dough and butter a billion times to make the 72 layers!! Such a process...and they do a great job. Worth however much they cost for the time and effort.

@@anitajinfla9762 Hand cranking pasta machine could work.

It has to be done very carefully! If you make the wrong amount of layers it Will turn in to a bun/Bread like texture. And if you agent careful with the Dough and the butter comes through it Will ruin the layers too. It is not easy making the perfect pastry :)

You could probably get a close approximation if you used bought filo dough. I think filo is thinner though so might have to add more layers.

@@myrhev Hi. Filo dough is not yeast dough. Filo is not a butter-based cake either. It will be a completely different flavor. regards

@@niepamietam I mistook the yeast as light brown sugar. As far as the butter goes, baklava often has butter between the layers. That being said, without the yeast you wouldn’t get the rise. I have seen other doughs made in a similar way. Some people even use butter this way on their biscuits as it makes them flaky.

​@@myrhev Hi. that doesn't mean it will be unpalatable. It will just be different. it will be more like baklava than cruasant. :-)

@@stanvanillo9831 i think you must think this is american flavor the asian desert mostly not as sweet as in america maybe it looks like a lot but the taste actually not really sweet

This isn't street food. :) Not with that heavy equipment.

So how would you eat it, like a bread, cake or snack?

Sounds so interesting, tried to google them but couldn’t find anything. What do you call them in Spanish?

@@Gandaskitchen I prefer it as a snack but, at least in my family, it is like another meal. We have english ancestry so at 5 in the afternoon we have mate or coffee with little books, cookies or bread baked during the day.

@@Gandaskitchen You can find them as libritos de manteca (butter little books)

@@denidine2541 Thank you, I will check them out! Sounds amazing

Blew my mind when I saw them open 😀 I didn't expect them to rise so much

да, это совсем не то, что наши среднеазиаты, даже не сравнить как готовят, корейцам можно доверять - и вкусно и чисто и красиво!!! и наверняка без пальмового масла!! а нас как тараканов травят всякой херней!!

@@user-xy1gs9kk2i нищебродина, сдыхай от голода !! Чем Раша кормит мир ?? Раша всегда голодная и нищая !!

Vdd

Um I think you will find its a Spanish invention back in 1605 or close to. Not French, but they do it well.

@@megancooper859 That's the first known written recipe, but it most likely it existed well before that.

I think in English we call it laminating the dough. Unfortunately.

@@js-pb2kf yeah that doesnt sound very appealing

@@megancooper859 I know! One would think we could come up with something much better than that. Sheesh.

buy a croissant and fill it with cream, same thing.

@@melchormendoza Not as much fun😁😇

It’s like a croissant filled with diplomat’s cream.

Really? It looks dry and like overkill portionwise. Stop thinking of food as pleasurable. That is a marketing ploy. Food should be consumed for sustenance only. There are hardly any nutritions in this door stop.

@@uiscepreston to each their own

@@uiscepreston damn what a horrible outlook lmfao