Cooking Steps

1. 

   Step1:Put all bread materials except butter and salt into pe4800 chef barre

2. 

   Step2:Put on the white ceramic kneading hook. Put the cooking machine barrel into the clamping groove. Rotate and clam

3. 

   Step3:Turn the button to low gear. Turn to third gear after kneading until there is no dry powde

4. 

   Step4:Put salt into the dough when it's doug

5. 

   Step5:Add butter when kneading until the thick film can be pulled. Continue kneading in the third gea

6. 

   Step6:Pay attention to the dough state. Stop kneading at the expansion stage (about 23 minutes

7. 

   Step7:The temperature of the finished dough is 26 ℃ (it is recommended to refrigerate the materials in summer

8. 

   Step8:Roll the dough into a round shape. Put it into a basin. Cover it with plastic wrap

9. 

   Step9:The dough is inserted with flour by hand. The fermentation is completed without collapse or shrinkag

10. 

    Step10:Take out the dough, divide it into 9 parts on average after light pressure and exhaust. Cover with plastic film and relax for 15 minute

11. 

    Step11:Take a small portion of dough and rub it into water drop

12. 

    Step12:Roll the dough into a 15 cm long, 30 cm high triangl

13. 

    Step13:Cut a knife in the middle of the lower part of the triangl

14. 

    Step14:Roll it up and down. Make sure the bottom is tight

15. 

    Step15:Put it in the baking tray by on

16. 

    Step16:Fermenter set temperature is 35 ℃, humidity is 75 ℃, time is 3035 minute

17. 

    Step17:Preheat the oven 170 degrees. Heat up and down the middle layer. Time 18 minute

18. 

    Step18:Brush the bread with a thin layer of butter as soon as it's out of the oven. Put it on the air rack until it's warm

19. 

    Step19:Pan fry bacon slices until golden brown. Slice kiwi fruit. Slice croissants. Clip bacon and kiwi fruit

20. 

    Step20:Finished produc

21. 

    Step21:Finished produc