Cooking Steps

1. 

   Step1:1. Preparation - weigh all materials; soften butter in advance. Divide 110g warm water into two parts on average. Put one part of warm water into yeast. Stir gently to make it melt.

2. 

   Step2:2 - pour all the ingredients except butter into a basin. Keep turning and kneading until the dough is formed. At this time, the dough surface is still rough.

3. 

   Step3:Transfer the dough to a flat table and continue to knead. The dough gradually becomes smoother and less sticky.

4. 

   Step4:When the dough is kneaded, you can extend the film gently with your hands. But there will be holes soon. Then you can stop kneading.

5. 

   Step5:When the dough has reached the extensible stage, add butter and continue to knead.

6. 

   Step6:Dough with butter. It's disgusting at first. Just keep rubbing. The butter is fully blended into the dough. The dough will be smoother than before.

7. 

   Step7:Knead the dough and put it in the basin. Cover it with plastic wrap or towel. Let the dough ferment for about an hour

8. 

   Step8:The fermented dough is twice as big as before. Press down a hole with your finger. It will not pop back immediately to complete fermentation.

9. 

   Step9:Take out the fermented dough and press it out of the air. Rub it long and divide it into eight pieces. Then let eight small dough wake up for 15 minutes. Roll the dough into oval skin with a rolling pin. Then roll it up from top to bottom. When the dough is rolled up, it is a thick and thin dough. At this time, use a rolling pin to roll from the thin side of the dough to the thick direction. After rolling out, press the thin end with your left hand, and roll up from top to bottom with your right hand. The ending joint is hidden at the bottom.

10. 

    Step10:Make eight horns in that way.

11. 

    Step11:The horn is placed on the baking tray with a piece of oiled paper. It is separated by a certain distance. Put in the third layer of the oven. Adjust the fermentation function of the oven. Put a bowl of cold water under it. Keep the temperature at 35 ℃ and humidity at 85, about 40 minutes. This process is very important. Without this process, the horn will be very strong and not soft.

12. 

    Step12:Finished fermentation. The horn has grown a lot. Remove the croissant and water. Brush the surface of the croissant lightly with egg liquid. Then put it in the second layer of the oven again. Switch back the baking function. Bake for 8 minutes at 180 degrees. The surface is golden.

13. 

    Step13:Don