Cooking Steps

1. 

   Step1:Put the milk, egg, sugar, salt, high and low powder and yeast into the toaster in order and stir for five minutes, then add the softened butter to start the dough function.

2. 

   Step2:Divide and roll the fermented dough into 10 parts. Wake up for 15 minutes.

3. 

   Step3:Roll the dough into a round cake.

4. 

   Step4:Fold the face in half from the top to the middle.

5. 

   Step5:Fold in half from the bottom to the middl

6. 

   Step6:The folded dough is as shown in the figure. Cover with plastic wrap and wake up for 10 minutes.

7. 

   Step7:Rub one end of the dough with your hands. After rubbing, put the plastic wrap on the back cover and wake up for five minutes.

8. 

   Step8:Roll it thin and long with a rolling pin. Add the raisins soaked in rum.

9. 

   Step9:The rolled shape is as shown in the figure. The sharp corner should be folded at the bottom.

10. 

    Step10:Put it in the baking tray. Ferment the last time to twice the original size. Brush the whole egg liquid. Preheat the oven for 200 ℃. Heat up and down for 20 minutes at 180 ℃.

11. 

    Step11:The delicious croissant breakfast is out of the pot.