Cooking Steps

1. 

   Step1:A teaspoon of sugar, yeast and warm water for fermentation are mixed in a small bowl. Let the melting mix evenl

2. 

   Step2:Sugar and salt melt in milk at room temperature. Pour the yeast liquid and oil from the second step into the flour. Add the eggs. Mix and knead into the dough

3. 

   Step3:Cover with plastic wrap and ferment at room temperature. After fermenting to the previous three times of the size, take it out and knead it again. Knead it into dough. Continue to ferment to twice the size and then knead it into dough for 20 minutes.

4. 

   Step4:Take out the dough and roll it thin. Put in the frozen butter. Gently rub in the butter (don't rub it with oil) and roll it into a thin layer continuously. Fold it in half and then fold it in half. Continue rolling it into a thin layer. The hands should not be too hot. The hands need to control the temperature with cold water from time to time. Dough should not be too oily. After three times, knead the dough, cover with plastic wrap and put it in the refrigerator for two hour

5. 

   Step5:Take out the roll to form a thin layer. Cut into long triangles. Pizza sample. From wide to narro

6. 

   Step6:Preheat oven 245 ℃ (475 ℃) and brush a small layer of vegetable oil into the croissant. Brush a little oil on each and bake for 12-15 minute