Cooking Steps

1. 

   Step1:Prepare ingredient

2. 

   Step2:Put all materials except butter into the barrel of the bread machine. The order is high gluten flour, sugar powder, salt, yeast, pure milk and egg liquid.

3. 

   Step3:Select sum face mode for 25 minutes. Sum face for 5 minutes to form a ball. Add softened butter. Continue for the remaining 20 minutes.

4. 

   Step4:It's a smooth dough with a film. Close the lid. Use the toaster to ferment for one hour. The dough is original Two point five Double or so. Without a toaster, normal temperature or oven fermentation mode is OK.

5. 

   Step5:The fermented dough should be pricked with fingers. The fingers are not sticky and rebound. This step is very important. It determines the taste, layer and softness of the final bread.

6. 

   Step6:Take out the dough. Divide it evenly into 8 or 10 equal parts (the croissant will be smaller if it is 10 equal parts. It's not bad to have one for two

7. 

   Step7:Gently knead and exhaust. Roll each dough with a rolling pin to form a trapezoid shape with a thick end and a thin end. Roll it up and cover it with a plastic wrap and wake up for 20 minutes.

8. 

   Step8:Take out one dough. Roll it into a long and thin triangle (about 25cm long) and roll it up from bottom to top. Cover with plastic wrap and ferment for 30 minutes.

9. 

   Step9:After the hair is done, brush a layer of egg liquid and sprinkle some white sesame seeds.

10. 

    Step10:Preheat the oven 180 degrees. Put it up and down 180 degrees into the middle layer and bake for 15 minutes. It depends on your own oven temper.