Cooking Steps

1. 

   Step1:2 carrots. Peel and wash them and put them into the juicer. (it can also be stirred by adding some water to the mixer without filtering

2. 

   Step2:Use a cup to measure 190ml of carrot juice.

3. 

   Step3:Except for butter, put it into the bread maker in the order listed in the main material list. Press the dough making function to start working. After 30 minutes, turn off the bread maker, put the butter in, and press the switch again. The bread maker will continue working until the dough is ready, about 90 minutes here

4. 

   Step4:Mix the dough in 30 minutes. Wait for fermentation.

5. 

   Step5:After one hour, the dough fermented to twice the size.

6. 

   Step6:Take out the dough and exhaust. Round. Cover the drawer and wake up for 15 minutes.

7. 

   Step7:Rub the dough into long strips. Evenly divide the dough into small ones.

8. 

   Step8:Then roll the dough into a big one and a small one, as shown in the picture.

9. 

   Step9:Roll it out with a rolling pin. Then cut it out with a knife at the big end, as shown in the figure.

10. 

    Step10:The cut parts are folded up.

11. 

    Step11:Then roll it up. The croissants will be ready. Do the rest of the dough the same way.

12. 

    Step12:Spread oil paper on the baking tray. Put the croissants on it. Separate them at intervals. Otherwise, they will stick together after fermentation. Then cover the drawer cloth for the second fermentation.

13. 

    Step13:In about 40 minutes, the fat croissants have been fermented. It's obviously much bigger. Preheat the oven 180 degrees.

14. 

    Step14:Brush on the egg liquid. Sprinkle the black sesame seeds. Put them into the middle layer of the preheated oven. 180 ° 1015 minutes.

15. 

    Step15:Finished product ~ golden yellow

16. 

    Step16:It's soft