집에서 하우스도산 누데이크 케이크 만들기 | Making Nudake Cake (Peak Cake) | 베이킹덤

👑 I made a really hot house Dosan Nudayk Peak Cake, Mini Croissant myself, which is really hot these days👨🏻‍🍳
👇🏻 For more detailed recipes and explanations, please click the More button below.
👇🏻For more detailed recipes, please click on the down below

#Nudayk #house dosan #nudaykcake

I also visited Nudayk, but I couldn't eat it because it was out of stock
So I made it myself. The recipe and taste are obviously different, but I modified and applied the recipe I used. There was no pie roller or kneading machine, so there was annoyance to do it by hand, but the result was satisfactory.
I also made a mini croissant with the remaining dough

There are many important factors such as French flour, dough temperature, workroom humidity, temperature, etc. The recipe has been modified with ingredients that can be made at home and easily obtained.

I can't say that the croissant dough is easy to follow at home 😅😅😅😅😅
Not only does it take a long time to work, there are a lot of failure requirements that cannot be written in writing.
I hope you only refer to the recipe, and later on, I will deal with the croissant and Danish pastry dough in detail and fun.

Please enjoy watching~👨🏻‍🍳

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♔ material ♔

♔ 1 serving of Nudayk Peak Cake

♔ Mousse ring diameter 18cm x height 7cm / diameter 8cm x height 7cm

254g strong powder
110g soft flour
5g weighing agent
10g milk powder
5g salt
45g sugar

10g Gold Dry

36g eggs
115 g water
35g butter

6g squid ink

175 g filling butter

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♔ Matcha cream

300g fresh cream
30 g sugar

15g matcha powder

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dough

1. Add lukewarm water to the yeast and mix
2. Add liquid ingredients such as egg, water, melted butter, squid ink, etc. and mix
3. Put the powdered ingredients all at once and mix with a spatula and mix by hand.
4. When the dough is lumped together cleanly, cover with plastic or wrap and refrigerate for 30 minutes.
5. Fold the dough and knead it to make it shiny, then refrigerate for 30 minutes.
6. Fold and knead the dough once more and ferment at room temperature for 30 minutes
7. Spread out the dough and let it freeze for at least 40 minutes.
8. Wrap the butter for recharging properly, push it with a pusher, and do 3 times 1 time.
Section 9.3 Once the dough is frozen again in the freezer for at least 40 minutes.
10. Push the dough and do 4 times 1 time
11. Push the dough to a thickness of 3mm, cut it into 8cm wide by 15cm long, and molded.
12. Ferment after fanning 8 mousse rings
13. Bake in a preheated 210℃ oven for 5 minutes at 180℃ for 15 minutes. Do not open the oven door in the middle.


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If you have any questions about the video, please leave a comment🧐

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