Cooking Steps

1. 

   Step1:In 120g flour, add lard, water, baking milk powder, salt and sugar, mix well and knead; increase the water absorption of lard and water depending on the powder.

2. 

   Step2:Knead into a completely mixed wet dough. Seal and refrigerate for 30 minutes.

3. 

   Step3:Put the butter in the fresh-keeping bag. Press it into a small square with a thickness of 0.2. Seal it and refrigerate it for 20 minutes.

4. 

   Step4:Roll the dough into a cake with a thickness of about 0.4. Spread the butter in the middle.

5. 

   Step5:Fold in all the places without butter. Let them fold in half and seal for 20 minutes. Repeat the above steps twice (just drive away and roll in turn and fold in half

6. 

   Step6:After the last time, the dough was obviously wet and sticky. Put the dough into the plate again and add 5060g flour. Synthesize the dough that is not sticky and smooth. Then roll it into a rectangle with a thickness of no more than 0.4cm. Cut it into a triangle as shown in the figure.

7. 

   Step7:Triangle (suspected isosceles). Start with the shortest side length. Roll up the tip of the smallest angle.

8. 

   Step8:Preheat oven at 185 ℃. Brush egg yolk on the surface of croissant and sprinkle sesame seeds.

9. 

   Step9:Bake in the oven for 45 minutes. Turn to the top 200 ℃ for a few minutes.

10. 

    Step10:Above.