Chinese Food

Cooking Steps

1. 

   Step1:The dough was prepared one night in advance. I used rose sea salt, so I had a light pink ingredien

2. 

   Step2:Mix the dough evenly. Add butter and continue to mix. The dough is smooth

3. 

   Step3:Put the dough in a covered box. Refrigerate overnigh

4. 

   Step4:Take out the dough the next da

5. 

   Step5:Roll flat dough with marble roller. Length: 30cm, width: 20c

6. 

   Step6:Cover with plastic wrap and refrigerate for 30 minute

7. 

   Step7:Soften the butter and roll it into a rectangle of 15 * 20cm. Refrigerate it for 30 minutes and put it on the dough

8. 

   Step8:The two sides of the patch are folded in half. The joint is compresse

9. 

   Step9:Cut the two sides of the patch with a knif

10. 

    Step10:Roll it into a rectangle with a thickness of 7m

11. 

    Step11:Fold right to left 1 /

12. 

    Step12:Fold left 4 / 5 to the right. Arrange the seam

13. 

    Step13:Fold in half as a whole. Use a knife to open the two sides

14. 

    Step14:Right side vie

15. 

    Step15:Left side view. Cover with plastic wrap and put in the refrigerator for 30 minute

16. 

    Step16:Take out and repeat the last four fold actio

17. 

    Step17:Fold right 1/

18. 

    Step18:Fold left 4 /

19. 

    Step19:Open both sides. Refrigerate for another 30 minute

20. 

    Step20:For the last time, directly roll out. The thickness is 4mm, the width is 28cm, and the length is optional

21. 

    Step21:Separate from the middle first. Keep both sides 14cm wide. Measure 7cm with a ruler

22. 

    Step22:Cut isosceles triangl

23. 

    Step23:Cut it al

24. 

    Step24:Take out one of the triangles. Roll up the bottom edge of 7cm. Roll up to yourself. It doesn't need to be very tight

25. 

    Step25:Press the tip of the top a little. Close at the botto

26. 

    Step26:On a baking tray. Spac

27. 

    Step27:Cover with plastic wrap. Start the first hair. The temperature is 26 degrees. The humidity is 75%

28. 

    Step28:The rest is received in another fresh-keeping box. The leftovers are woven into two braided bags. Cover them and ferment at room temperature. Put them into the freezer after 2 hours. Defrost them within 3 days and bake them directly

29. 

    Step29:About 2.5 hours. Press with your hand. No rebound

30. 

    Step30:Open oven for 190 degree preheatin

31. 

    Step31:Bake for about 13 minutes. Turn off the fire and remove the golden color on the surfac

32. 

    Step32:3 layers of kitchen paper for oil absorptio

33. 

    Step33:Crispy dross. Beautiful croissant

34. 

    Step34:Spring Festival is comin