Cooking Steps

1. 

   Step1:Put warm boiled water, white sugar, dry yeast and eggs into the bread barrel in turn, then put high gluten flour, low gluten flour and milk powder into the bread machine 8 flour making procedure and start kneading.

2. 

   Step2:When the dough is smooth, you can put 20 grams of butter and 3 grams of salt into it to continue kneading. When the toaster stops stirring, you can continue kneading according to 8 procedures again. After kneading the dough, you can cut off the power supply. At room temperature, the dough will be in the toaster for more than 1 hour. When the dough is twice as big, you can always watch it. Don't miss it. It will fail

3. 

   Step3:When the dough is ready, take it out and put it into a fresh-keeping bag, roll it into a rectangle with a rolling pin, exhaust it, and then refrigerate it overnight. I make bread for breakfast the next da

4. 

   Step4:Take out the refrigerated butter and cut out 4 pieces of butter, about 80g, and put them into a preservation bag to form a rectangle. Use a rolling pin to roll them into a uniform rectangle and put them in the refrigerator for one night.

5. 

   Step5:The next morning, take out the dough and butter slices and soften them at room temperature for half an hour. After the dough is soft, you can roll out and wrap the butter slices and roll them into rectangular dough. Then fold both sides of the dough into the middle as shown in the figure. After folding, slightly roll out the direction of the three layers of dough leakage and roll out and wrap them with plastic wrap and refrigerate them for 20 minutes. Then take out the same roll out and fold them and refrigerate them for 20 minutes Two times. (three times in total

6. 

   Step6:Then roll the patch into a rectangle and cut it into isosceles triangles of the same size with a knife, as shown in the figure.

7. 

   Step7:The lower part of the cutting mouth is rolled up to form a horn shape.

8. 

   Step8:Roll it up like this.

9. 

   Step9:It can make nine buns. (including leftovers) now it's cold at home in late October, so put it into the oven and heat it for 40 minutes.

10. 

    Step10:Brush the whole egg liquid gently and bake it for 20 minutes at 190 ℃ in the oven. It's not the same in the oven. Don't burn it. If the baking time is not enough, cover the tin paper and continue to bake until the time.

11. 

    Step11:The crispy croissants just came out of the oven are crispy outside and soft inside. (you can rest assured without adding your own food.)

12. 

    Step12:Internal organization picture.