Cooking Steps

1. 

   Step1:Prepare all materials. Soften 10 grams of butter at room temperature. Break up the eggs and leave half of them. Add other materials and noodles. (I use the bread machine and) seal the fresh-keeping film, wake up 40 minutes and refrigerate for 15 minutes.

2. 

   Step2:Refrigerate the remaining 70g butter refrigerator, spread the plastic wrap, press it into a square of 20cm with a rolling pin, seal the plastic wrap and refrigerate.

3. 

   Step3:Roll the dough rolling stick into a 35cm square. Take out the butter and put it in the middle of the dough. Wrap the butter around the dough and refrigerate the dough for 15 minutes.

4. 

   Step4:Take out the dough and use a rolling pin to gently roll it into a 40 cm long and 25 cm wide skin. Then fold it in half and press it in three layers and refrigerate it for 1525 minutes.

5. 

   Step5:Take out the mask and repeat step 4 and step 2.

6. 

   Step6:Roll the dough into 40 long and 20 wide. Then cut 8 isosceles triangles and 10 pieces into 20 cm high ones. Roll each piece of dough from the bottom of the triangle to the tip. Press the tip down.

7. 

   Step7:Put the rolled bread on the baking plate evenly. Pay attention to the distance. Cover the plastic film and put it in a warm place for fermentation for 4050 minutes. When the volume rises to 1.5 times 2 times, preheat the oven at 200 degrees for 8 minutes. Brush the reserved egg liquid and bake it at 180 degrees up and down for 20 minutes. The fragrant butter croissant will be out of the oven.