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Bánh croissant
A 9:16 storyboard, 86 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Soft acoustic guitar, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Bánh croissant, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Bánh croissant. A small butter croissant from the Saigon bakery case, with visible layers. Here is the whole thing, one move at a time.
On screen. Bánh croissant
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Bánh croissant, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Bánh croissant. A small butter croissant from the Saigon bakery case, with visible layers.
On screen. Bánh croissant
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out bread flour, whole milk, granulated sugar, active dry yeast, kosher salt. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Scale, Rolling pin, Sheet pan, Parchment, Oven, Fridge.
On screen. Scale · Rolling pin · Sheet pan
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Step 1
step · vietnam
Scene 5 · step · 7s
Step 1
Shot. Bánh croissant: a lean dough disc. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Chill the dough 30 min in real time.
Voiceover. Stir 5 g yeast into 120 g cold milk with 16 g sugar. Add 250 g bread flour and 4 g salt. Knead 3 minutes, just until it comes together. Wrap and chill 30 minutes. Do not warm this dough.
On screen. Stir 5 g yeast into 120 g cold milk… · Chill the dough 30 min
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Step 2
step · vietnam
Scene 6 · step · 7s
Step 2
Shot. Bánh croissant: a square of cold butter. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Shape the butter in real time.
Voiceover. Beat 140 g cold butter between parchment into a 12 cm / 5 inch square. It must be pliable and still cold, not melted and not cracked.
On screen. Beat 140 g cold butter between… · Shape the butter
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Step 3
step · vietnam
Scene 7 · step · 7s
Step 3
Shot. Bánh croissant: dough folded over butter. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Two folds in real time.
Voiceover. Roll the dough around the butter. Fold in thirds. Chill 20 minutes. Fold in thirds again. Chill 20 minutes. Those are the two turns. Proofing the shaped pastries comes only after this.
On screen. Roll the dough around the butter.… · Two folds
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Step 4
step · vietnam
Scene 8 · step · 7s
Step 4
Shot. Bánh croissant: crescents proofing. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Shape and proof 45 min in real time.
Voiceover. Roll the dough to about 4 mm / 1/6 inch. Cut 8 triangles. Roll each from the wide end into a crescent. Set them on parchment. Proof 45 minutes at room temperature, until puffy. If the butter leaks, they got too warm. Chill 10 minutes.
On screen. Roll the dough to about 4 mm / 1/6… · Shape and proof 45 min
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Step 5
step · vietnam
Scene 9 · step · 7s
Step 5
Shot. Bánh croissant: layered croissants on a rack. Natural window light, ivory linen, handmade ceramic, shallow depth of field, no text, no logo, no watermark, fine-dining magazine photograph. Show the action, then a jump cut through the wait. Do not film the full Bake 17 min at 200°C / 392°F in real time.
Voiceover. Brush with beaten egg. Bake at 200°C / 392°F for 16 to 18 minutes, until deep gold and the layers show at the tips. Cool 15 minutes. The center should not taste of raw dough.
On screen. Brush with beaten egg. Bake at… · Bake 17 min at 200°C / 392°F
Scene 10 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. The pastries are deep gold, the tips show layers, and the inside is cooked through rather than doughy.
On screen. Doneness
Scene 11 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Butter ran onto the sheet and the pastries are flat. The kitchen was hot or the rests were skipped. Chill between folds and do not proof in a warm oven.
On screen. Common fixes
Scene 12 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Eat the day you bake them. Freeze unbaked, shaped croissants and bake from frozen at 190°C / 374°F for about 22 minutes.
On screen. Storage
Scene 13 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 266 calories, with 5.4 grams of protein. Pai marks it Indulgent.
On screen. 266 kcal · 5.4 g protein · Indulgent
Scene 14 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 8 pastries. Eat while it is at its best.
On screen. Bánh croissant
Scene 15 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Bánh croissant from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.