Cooking Steps

1. 

   Step1:Mix the flour, salt and sugar. Then put them in the refrigerato

2. 

   Step2:Yeast added to milk to mel

3. 

   Step3:Step 2 add step 1 and dough. Knead for 10 minutes until the dough is smooth. Add 25 grams of softened butter

4. 

   Step4:You can pull out the film when you knead it (you can't understand Japanese, but it should be OK when you reach the extension stage

5. 

   Step5:After the dough is rounded, cut the crosscut at the to

6. 

   Step6:Spread out in a square shape. Then measure the dough temperature. Need to keep it below 23 degrees?

7. 

   Step7:Wrap the dough with plastic wrap and put it in the freezer for 30 minute

8. 

   Step8:Roll the butter for wrapping into 20 * 20cm thin sheets. Put them in the refrigerator to freeze hard

9. 

   Step9:Roll the frozen dough to twice the length of the butter slice, and slightly wider than the butter slice.

10. 

    Step10:Wrap the butter into the dough. Squeeze the seams at the middle and both end

11. 

    Step11:Turn over after wrapping in butter. The joint in the middle of the face should be perpendicular to the bottom of the board. Sprinkle some dry powde

12. 

    Step12:Roll up and down in the direction of the middle seam. Roll to 3 times the original lengt

13. 

    Step13:If you find bubbles at this time, you can use a knife to break them

14. 

    Step14:Fold up the lower third of the patch. Then fold down the upper thir

15. 

    Step15:This completes the first fold. Fold it and put it in the freezer for 30 minutes

16. 

    Step16:Take out the patch. Make the bottom edge of the patch perpendicular to the bottom edge of the boar

17. 

    Step17:Roll up and down to 3 times the original length, then fold up the lower third and fold down the upper thir

18. 

    Step18:Fold it for a second time and put it in the freezer for 30 minute

19. 

    Step19:Take out the patch. Make the bottom edge of the patch perpendicular to the bottom edge of the boar

20. 

    Step20:Roll up and down to twice the original lengt

21. 

    Step21:Fold the dough in half. Put it in the freezer for 30 minute

22. 

    Step22:Take out the patch and roll it into 7mm shee

23. 

    Step23:The rolled dough is about 45cm * 26c

24. 

    Step24:Lay the rolled dough on a hard plate and put it in the freezer for 1 hou

25. 

    Step25:Take out the patch for segmentatio

26. 

    Step26:Cut one edge at the bottom and one at the top of the isosceles triangl

27. 

    Step27:Roll into horn shape. Ferment at 28 ℃ for 1.52 hours (the temperature cannot be higher than 28

28. 

    Step28:Preheat the oven at 190 degrees. Bake for 1820 minutes (if you want the croissant to have a shiny appearance, brush the egg and cream paste before the bread is fermented and put into the oven

29. 

    Step29:Put it on the grid to cool after it is put out of the ove