Cooking Steps

1. 

   Step1:Put the high gluten flour, low gluten flour, milk powder, yeast, sugar, egg, water and cream into the mixing barrel to form the dough, then add the sea salt to continue to knead the doug

2. 

   Step2:Add butter after kneading into extended stag

3. 

   Step3:Rub out the glove fil

4. 

   Step4:Put it in the oven for 28 ℃ and 60 minutes to ferment to twice the siz

5. 

   Step5:The fermented dough is dipped with a little flour and poked a hole in the middle. No obvious shrinkage means that the dough is fermented

6. 

   Step6:Take out the exhaust gas. Divide into 8 equal parts. Knead about 55g each part into water drops and relax for 15 minutes

7. 

   Step7:Roll out the loose dough and put in butte

8. 

   Step8:Roll into croissant

9. 

   Step9:Oven 35 degrees 40 minutes for secondary fermentatio

10. 

    Step10:Brush the fermented bread with egg liquid and sprinkle with salt. Oven 180 ℃ for 15 minute

11. 

    Step11:Finished produc

12. 

    Step12:Finished produc

13. 

    Step13:Finished produc

14. 

    Step14:Finished produc

15. 

    Step15:Brushed Xuan sof

16. 

    Step16:Inner organizatio

17. 

    Step17:Finished produc