Cooking Steps

1. 

   Step1:High gluten flour 200g, soft white sugar 16g, dry yeast 1g, warm water 100g, mix and knead well. Add 20g salt free butter and knead until smooth. Ferment in oven at 40 ℃ for 30 minutes until the dough is twice the siz

2. 

   Step2:Knead the dough for 3-5 minutes to exhaust. Evenly divide the dough into 6 small pieces. Roll them into rectangular pieces, then cut them diagonally and roll them up gently

3. 

   Step3:Put the rolled croissants on the baking tray covered with silicone oil paper and put them into the oven for fermentation at 40 ℃ for 15 minutes. Brush the egg liquid evenly (meanwhile, preheat the oven at 180 ℃

4. 

   Step4:Oven 180 ℃ for 15 minute