Cooking Steps

1. 

   Step1:Put water, egg, sugar, salt, high and low powder and yeast into the bread machine, stir for five minutes, then add the softened butter. Turn on the dough function.

2. 

   Step2:Divide the fermented bread into 9 parts. Wake up for 15 minutes.

3. 

   Step3:Roll the dough into a round cake.

4. 

   Step4:Fold the face in half from the bottom up. The other side also folds in the middle.

5. 

   Step5:The folded dough is as shown in the figure. Cover with plastic wrap and wake up for 5 minutes.

6. 

   Step6:Rub the dough with your hands. Wake up the dough for 5 minutes.

7. 

   Step7:Roll long and thin with a rolling pin. Add raisins soaked in rum.

8. 

   Step8:Roll up the dough from top to bottom. The rolled shape is as shown in the figure. The sharp corner should be folded at the bottom.

9. 

   Step9:Put the dough on the baking tray. Make the final fermentation to twice the original size. Brush the whole egg liquid. Preheat the oven at 200 ℃ and bake it at 180 ℃ for 20 minutes.

10. 

    Step10:The delicious croissant breakfast is out of the pot.