I'm the owner of Orwashers Bakery.

我是 Orwashers 烘焙坊的老闆。

We're in one of New York City's oldest and most iconic food establishments.

我們是紐約最有歷史、最具代表性的店家之一。

And this is how we make our croissants.

而以下是我們製作可頌的方法。

I wanna take this opportunity to introduce Youssouf.

我要藉機介紹一下 Youssouf。

He is our croissant master.

他是我們的可頌大師。

Here in our giant mixer, we are gonna add flour, milk, salt, sugar, milk powder.

在大型攪拌器裡，我們要加入麵粉、牛奶、鹽、糖與奶粉。

He adds milk powder because it adds -- it's dehydrated, so it acts more as a solid.

加奶粉是因為它是脫水過的，所以可以當成固體來使用。

When we first met Youssouf, we tasted his croissant, so, when you look at it and you taste it, you don't change his recipe.

第一次與 Youssouf 相遇時，嚐了他做的可頌，外表與味道都無懈可擊，完全不必更改食譜。

Yeast, water.

酵母，水。

Ice water is very important, especially during the summer.

冰水非常重要，尤其是夏天的時候。

It brings the mix temperature down.

它能降低混合料的溫度。

So you don't want too hot of a dough because what's gonna happen is, A, the dough is gonna proof, but more importantly, your butter is gonna start to break down.

你不會想要麵團太熱，因為第一點，麵團會發酵，再來，奶油會被分解。

And finally, butter.

最後，奶油。

We source our butter from France.

我們都用來自法國的奶油。

Every country has their own terroir.

每個國家都有自己的「特產」。

Because butter is so integral to the taste of the croissant, we felt it necessary.

因為奶油會融入可頌的口感裡，所以用好的奶油是必要的。

Once the dough is mixed, we wanna be able to pull it out and chunk it into six-kilo increments.

當混合好麵團後，我們會把它拿出來，以六公斤為單位切成小塊。

Much like a lot what we do here, there's a resting period.

就像現在所做的，我們會靜置麵團。

Pre-shape gives strength.

預先塑形可以增加筋度。

It's one of the critical things -- almost like bread -- is you have to give strength to your dough.

這很重要，就跟做麵包一樣，你得讓麵團有筋度。

In order to pre-shape it, you wanna make sure you're gentle with the dough, and you wanna fold it under itself without damaging it too much.

為了預先塑形，確保你溫柔對待麵團，折疊時不要傷害到麵團本身。

That dough has to have that stretch and that shine.

讓麵團有延展性及光澤是很重要的。

When we talk about letting the dough proof or rest, you'll also see about a doubling in the size of the volume.

當談到發酵或靜置，你會看到麵團體積變大兩倍。

You're gonna punch the dough down after it's doubled in size.

變大兩倍後，你得再把它壓平。

It's gonna give it a time to deflate, you'll take a little bit out of the gas.

這可以給麵團一些時間「放氣」，讓一些氣體離開。

It will tighten up on you a little bit, and it'll be ready for the freezing process.

它會變得比較緊實，這時候就可以冷凍了。

During the freezing process, because we're not doing blast freezing, the dough is still fermenting, which is also very important.

因為我們並非使用強風冷凍，因此麵團在冷凍時依然會發酵，這非常重要。

One of the keys to croissants are, there's not only butter in the dough, but there's butter that gets laminated into the dough.

製作可頌的關鍵不只是讓麵團中含有奶油，而是讓奶油一層一層融進麵團中。

So you're putting dough with butter sandwiched, and then you are passing it through a sheeter, which stretches out the dough and makes it a little bit thinner.

所以在麵團中夾入奶油，然後放入延壓機，讓麵團伸展變薄。

Again, what you're looking for is that layered effect.

再強調一次，要追求的是層層堆疊的效果。

The way you're able to do that is through folding the dough again and turning it, so it becomes exponential.

製作方法就是不斷折疊、翻轉麵團，讓它能夠指數成長。

Don't hold me to my math, but once you have four layers, your next set, you will probably have somewhere around 16 layers.

我數學不好，但你有四層後，你再完成一次，就會得到十六層左右。

And the sign of a good croissant is you should be able to see the laminates.

而一個好可頌，就應該要能看到層次。

Once it's finalized sheeting, it's now ready for cutting.

延壓好麵團後，就可以裁切了。

So we have to have a 10 foot table now so we can lay out the entire sheet.

我們需要一張十呎長的桌子，才能打開整張麵團。

And again, it is about the timing, so we're able to cut it quickly.

時機很重要，所以我們得快速裁切。

After it gets cut into strips, it now has to be cut on the angle so you can get that beautiful triangle.

切成現條狀後，再從對角線切，如此就能得到美麗的三角形。

The shape of our croissants aren't crescent, they are oblong.

我們的可頌不是弦月形的，而是橢圓形的。

Youssouf has developed, I believe it's somewhat his own technique of taking the croissant and giving it a little bit of a stretch.

Youssouf 發展出了他自己的技術，在揉可頌時他會稍微再延展一下。

And with each little stretch or each little pat that you see it does, it gives a little bit extra, so you get an extra roll, and at the same time it gives it a little bit more strength.

每個你看到的延展與輕拍，都能讓麵團再變長一些，所以就能再捲一次，同時給予它更大的筋性。

So in addition to our regular croissant, we do a pain au chocolat.

除了一般可頌，我們還有巧克力可頌。

It's a little bit easier to roll, but again, there is a technique, the way we use the chocolate batons and making sure that it's rolled tight enough so they don't melt when they're baked.

這比較好捲一點，但這也有技術，我們使用巧克力棒，並確保捲得緊實，這樣才不會在烤的時候融化了。

Once again here, temperature's working against us.

一樣地，溫度在跟我們作對。

Once we're done rolling for a particular sheet, whether it's a plain croissant or a pain au chocolat, we're going to put it right back in the freezer.

捲好麵團時，不論是一般可頌，或是巧克力可頌，我們都會馬上放回冷凍庫。

The proofing stage is a highly critical stage for croissants.

發酵階段對可頌非常重要。

Things that get overproofed could have a tendency to collapse in the oven, and/or one of the key indicators is the butter coming out of the product.

若過度發酵，可頌可能會在烤箱裡塌陷，且奶油可能會流出來。

The egg wash gives a nice shine to it, it's more aesthetics.

刷上蛋汁能增添光澤，讓它更有美感。

We bake our croissants off at 350 degrees in a convection oven.

我們以對流式烤箱，將溫度設定於 350 度來烘烤可頌。

What's happening now, now that the heat is starting to bake the croissant, again.

現在，熱氣正在烘烤可頌。

You are getting some oven spring to it, you are developing that beautiful honeycomb interior, the butter is starting to melt throughout the product,

你會看到一點烘焙漲力，那就是可頌在組成蜂巢狀內裡的過程，奶油會開始融化。

Not completely out of the product, but into the product itself, and again, through the Maillard reaction, you're getting a beautiful, crisp crust to it.

奶油不會融化出可頌，而是融入可頌，經過梅納反應後，就能得到一個美麗、酥脆的可頌了。

Best time to enjoy a croissant is when it's room temperature.

享受可頌的最好時間就是當它冷卻到室溫時。

You're allowing the butter to get reabsorbed into it and allow some of the gas to escape.

這可以讓可頌重新吸收奶油，並且讓一些氣體流出。

It's very important to achieve all your full flavors after the product reaches room temperature.

室溫是讓整個可頌到味的關鍵。

When you cut it open, you will see this beautiful honeycomb interior, and that is really one of the keys to a great croissant.

當你切開它，你會看到美麗的蜂巢狀內裡，這也是一個好可頌的特質。

On a well-baked croissant, you should have a beautiful crackle to the crust.

若一個可頌烤得好，外皮會非常酥脆。

And you should have a soft and supple interior, and the butter, if it's high-quality, should taste very, very neutral.

可頌的內裡應該要非常鬆軟，若使用高品質的奶油，嚐起來應該要很和諧。

To me, croissants are the epitome of French baking.

對我而言，可頌就是法式烘焙的經典。

And that is how croissants are made.

這就是如何製作可頌的方法。