Cooking Steps

1. 

   Step1:Mix the high gluten powder with water, egg, salt, sugar and dry yeast. Ferment for more than 2 hours. Refrigerate for 4 hour

2. 

   Step2:The fermented flour is cut into pieces. Each piece is rolled flat with a rolling pin. Then it is cut into isosceles triangles and rolled into a pattern. The tip is close to the bottom of the dough

3. 

   Step3:Cover the dough with plastic wrap and continue to ferment for 2 hours. Then put it in the oven for 20 minutes, 175 degrees up and down

4. 

   Step4:The roasted croissants are coated with honey, white sesame, and the top dish looks like the picture