Cooking Steps

1. 

   Step1:Mix the egg to make the egg liquid. Add the yeast to warm water and let stand for 5 minutes. Mix the high gluten flour, low gluten flour, sugar, salt, milk, milk powder, yeast water and half of the egg liquid together to make floccules. Because the water absorption of different flour is different, do not pour out the amount of liquid at one time. Pour in half first. Touch the state below with your hand. If it is too dry, then decide how much water you want to add.

2. 

   Step2:Put the flocculent flour into the chef's machine to make a dough that doesn't stick to your hands. Add butter. Continue mixing. The dough will be very wet at the beginning because of the butter. During the mixing process, the butter will gradually blend into the dough to make the dough shiny and smooth.

3. 

   Step3:When the dough is stirred enough to pull out the fil

4. 

   Step4:Put the cloth in the plate and ferment it to twice the original size.

5. 

   Step5:Put the fermented dough on the chopping board and knead it for a while to exhaust the steam. Dry a small dough with the same amount in phases. Gaby is to stand for five minutes.

6. 

   Step6:Roll out the dough into a triangular shape.

7. 

   Step7:Roll up from the wide edge. Roll up to the shape above, and then rub it a little longer.

8. 

   Step8:Turn up on both sides. Make it into a horn.

9. 

   Step9:Put the prepared croissants in a non stick baking pan. The cover is fermented to 1.5 times the original size again and then coated with egg liquid.

10. 

    Step10:Bake in a preheated 150 degree oven for 25 minutes. The oven temperature is adjusted according to your own.

11. 

    Step11:Let the roasted bag cool a little before eating.

12. 

    Step12:Finished produc