Cooking Steps

1. 

   Step1:After the butter is softened a little, use the fresh-keeping bag to roll it out. It's better to make a square of 10 * 10 and put it into the refrigerator to freeze for 30 minutes. If you don't know the size, it doesn't matter. Make a square that's not too big. Because the later dough should be twice as big as hi

2. 

   Step2:Pour the remaining materials into the toaster in order to start the fermentation. The fermentation time is about 30 minutes

3. 

   Step3:Fermented dough can't be used directly because it's too hot. It will soften butter. So it should also be refrigerated for 30 minutes before proceeding

4. 

   Step4:Take out the frozen dough and roll it to 20 * 20. It's about twice the size of the butter pit before.

5. 

   Step5:* pay attention to * roll out the dough and then take out the butter and put it in the middle starting ba

6. 

   Step6:Fold the two corners in half. Stick them u

7. 

   Step7:Fold up and down again. After wrapping, pay attention to sealing the surrounding gap to prevent oil leakage

8. 

   Step8:And then growth bar

9. 

   Step9:The rectangle should be folded three times. First, fold from the right to the left one thir

10. 

    Step10:Fold the left one third to the right. It's like this. Then put it in the refrigerator and refrigerate it for 15 minutes, then take it out. Then roll out the long strip and fold it into 3 fold to keep it frozen. This step should be repeated three times in total. Each time, it should be frozen. In this way, the butter can not be softened and the place where it can be obtained is soft, prone and shapeless.

11. 

    Step11:After taking it out of the refrigerator for the last time, roll it out into a rectangle to remove the edge and trim it. Use a knife to scrape out the isosceles triangle. Note * this step is often done when butter has melted. So many people can't make good shape later. You can roll the noodles and put a plastic wrap on them. Roll the plastic wrap into a rectangle and cut it. After cutting the triangle, keep it in the refrigerator for 15 minutes and then take it out for modelin

12. 

    Step12:A triangle can take out a bottom and scratch a small opening. Turn an angle outwards.

13. 

    Step13:The other side also rolls ou

14. 

    Step14:Then roll up from the botto

15. 

    Step15:Make it like thi

16. 

    Step16:Put all the rolls on the baking tray with oil paper and wake up for 30 minutes. Preheat the oven for 200 degrees. Brush the surface of the decayed croissant with the egg liquid. Bake it for 15 minutes. The baking time is about 10 minutes, so you can pay attention to i

17. 

    Step17: