Butter Croissant
1.
Preparation: Weigh all the ingredients; the butter is softened in advance, 110g warm water is divided into two equal parts, one part of the warm water is put into the yeast, and gently stirred to melt. Pour all the ingredients except butter into a basin, and continue to stir and knead until the dough is formed. At this time, the surface of the dough is still rough.
2.
Transfer the dough to a flat table and continue to knead. The dough gradually becomes smoother and less sticky.
3.
Knead the dough until you can gently expand the stretch film with your hands, but soon there will be holes, and then you can stop kneading.
4.
After kneading the dough to a stage where it can be expanded, add butter and continue kneading.
5.
Add butter to knead the dough, it will be disgusting at first, just keep kneading! The butter is completely integrated into the dough, and the dough will be smoother than before.
6.
Put the kneaded dough in a basin, cover it with plastic wrap or cover it with a towel, and let the dough rise for about an hour.
7.
The fermented dough is twice larger than the original. Press down a hole with your finger, and the fermentation will be completed without rebounding immediately.
8.
Take out the fermented dough and press out the air. After kneading it, divide it into eight pieces, and then continue to let 8 small doughs wake up for 15 minutes. Roll the dough into an oval dough with a rolling pin, and then roll it up from top to bottom. Roll up the dough with one side thick and one side thin. At this time, use a rolling pin to roll the dough from the thin side to the thick direction. After the rolling is done, press the thin end with your left hand, and roll it down with your right hand to finish the interface. Hidden underneath.
9.
Make eight horns in that way.
10.
The horns of the horns were placed on a baking sheet lined with greased paper, separated by a certain distance. Put it on the third floor of the oven, adjust the fermentation function in the oven, and put a bowl of cold water underneath, the temperature is 35 degrees and the humidity is 85, about 40 minutes. This process is very important. Without this process, the roasted horns will be firm and not soft.
11.
After the fermentation is completed, the horns have grown a lot. Take out the croissant and water, lightly brush a layer of egg liquid on the surface of the croissant, put it in the second layer of the oven again, turn it back to the baking function, up and down 180 degrees, bake 8 minutes, the surface is golden.
12.
carry out.
