Cooking Steps

1. 

   Step1:Mix high and low flour, dry yeast, improver and white sugar. Add 1 egg, 225 g water and 25 g butter to make flour and dough.

2. 

   Step2:Open the dough into a square shape with a thickness of 5mm, and then apply 100g of pure and smooth butter on half of the rectangular dough (there should be no oil on the side of the dough).

3. 

   Step3:Put half the butter on. Lock it.

4. 

   Step4:Get the freezer and freeze for 30 minute

5. 

   Step5:Take out the frozen blocks and press them into 5mm thick rectangular blocks.

6. 

   Step6:Composite the rectangular blocks into three.

7. 

   Step7:Use the face hammer to beat evenly from the middle to the outside, thin the face block, and then open it into a 5mm thick rectangle.

8. 

   Step8:Fold the rectangular dough in half. Then take it to the freezer and freeze it for 30 minutes.

9. 

   Step9:Take out the frozen dough and press it into 2mm thick. Cut the long triangle with a knife or die.

10. 

    Step10:Roll the Yangtze River Delta into a horn shape and put it into a tray with vegetable oil swept. Let it stand and wake up to twice. Sweep the egg slurry (2 yolks and 1 egg white) once.

11. 

    Step11:First heat the oven to 200 degrees. Put in the croissant for 5 minutes to 175 degrees.

12. 

    Step12:Take the croissant out and sweep the egg slurry for another time after 5 minutes of baking at 175 ℃ (move quickly). Put it in the oven and bake it for 10 minutes at 175 ℃. A delicious dish can be imported.