Cooking Steps

1. 

   Step1:Melt the butter, salt, sugar, yeast and flour into the bread barrel. Start the flour mixing procedure. Add water, butter, egg liquid and milk in turn until the dough is finishe

2. 

   Step2:Put it into a pot. Wrap the pot with plastic wrap. Refrigerate and fermen

3. 

   Step3:Ferment to twice the size. About 60 minutes. Exhaust rounding. 15 minutes at room temperatur

4. 

   Step4:125g butter is prepared into 10x10x1 butter flakes in advance. Roll the dough into a rectangle and wrap it with butte

5. 

   Step5:Press the edg

6. 

   Step6:The dough rolled long and folded into a quilt. 40% off. Wrap with plastic wrap. Refrigerate for 30 minutes. Repeat the folding step twice. Croissant dough is complete. The picture was taken in a hurry, so it wasn't taken completel

7. 

   Step7:Pastry and cream stuffing with ingredients other than mil

8. 

   Step8:Mix evenl

9. 

   Step9:Add milk and mix wel

10. 

    Step10:Heat a small fire until it boils. It's sticky at the beginning. Keep stirring to prevent stickin

11. 

    Step11:Turn off the fire when it's sticky. Let it cool for standby. Soak the black currant or raisin in warm water an hour in advance. Then drain. Wipe off the water on the ski

12. 

    Step12:Half of the croissant dough. Roll it into a rectangl

13. 

    Step13:Spread the pastry and cream filling evenly on the pastry. Sprinkle the black currant on the filling evenly. Roll up the pastry. Tighten the mouth

14. 

    Step14:Slice. Place on a baking plate. 9 pieces. Put a bowl of boiling water in the oven and ferment to twice the size

15. 

    Step15:The remaining half of the croissant dough has made four larger pieces of bread. Shaping methods can be shown in my 30 basic bread modeling post

16. 

    Step16:After fermentation, brush on the egg liquid. It's better to add a half of the yolk and a tablespoon of cold water. The whole egg liquid I use directly and the rest of the dough. Oven 210 degree prehea

17. 

    Step17:Squeeze the pastry and cream in the middle. Brush the egg liqui

18. 

    Step18:Bake it twice. Heat it up and down for 210 ℃ for 15 minutes or so. The time should be decided. Because there is a lot of butter in the bread. During the baking process, the butter will leak out. So be careful not to bake the bottom

19. 

    Step19:You can squeeze some jam on i

20. 

    Step20:Finished produc

21. 

    Step21:Finished produc