Cooking Steps

1. 

   Step1:Material weighing is goo

2. 

   Step2:First pour milk and corn oil into the bread barrel. Put in 1 egg. Then pour in salt, sugar and milk powder. Then pour in flour. Dig a pit and pour in yeast and cover with flour. Start the continuous flour mixing procedure for 20 minutes

3. 

   Step3:Take out the mixing bar after mixing. Cover the bread machine. Ferment to twice the siz

4. 

   Step4:Take it out and put it on the silica gel pad, knead it and exhaust it, then divide it into six parts. Take one part and roll it into a rectangle

5. 

   Step5:After rolling up, one end will not move. The other end will be rubbed thin. Make the rest in tur

6. 

   Step6:Take one and roll it out as shown in the picture. Evenly spread the meat floss (please refer to the recipe before) and leave space on the edge

7. 

   Step7:Roll up from the big end as shown in the figure. Fold both ends to the middl

8. 

   Step8:Put the rest in the baking tray. The space between the

9. 

   Step9:Put the pan on the top of the oven. Put two bowls of hot water on the bottom. Close the oven door for secondary fermentation

10. 

    Step10:Take out the baking tray and bowl after the second firing. Preheat the oven at 180 degrees for 5 minutes. Brush the surface of the croissant with the prepared egg liquid

11. 

    Step11:Put the baking tray into the preheated oven. Heat the upper and lower layers for 180 ° for 20 minutes. If the color is found in the middle, cover the tin paper in time

12. 

    Step12:Take it out and let it cool. It's super soft and delicious

13. 

    Step13:Finished product drawin

14. 

    Step14:Break soft layer

15. 

    Step15:Finished product drawin