1. The first is to add all the eggs in the bread machine except the butter and the auxiliary materials. The second is to heat the milk slightly, add the sugar and salt yeast, dissolve it into the flour, and stir it into a flocculent with chopsticks, such as Figure
2. The first type is to add softened butter after the first work of the bread machine is completed, and start the second work until the film is formed. The second type is to knead the dough by hand and add softened butter. At first, it will be a little sticky. The dry powder is much better, knead until the film comes out (see the next step for details)
3. The first one, ignore this step... The second one, keep rubbing, pulling outwards, and then folding... Forgot to take pictures, put the link http://jingyan.baidu.com/article/4f7d5712a3a66a1a201927d4.html, come on !
4. Cover with a damp cloth and leave to ferment until it is twice as large as the original
5. After exhausting the air, the fermented dough is divided into small pieces. Roll one of the pieces into a rectangle (just do your best), then cut into strips at 1/3 of the long side with a knife, then put cheese slices on the other end and roll it up
6. As shown
7. Roll the dough into a drop shape, one end is big and the other is small, and then roll it out, as shown in the picture. Roll up from the big end to the small end (you can put cheese slices on the big end)
8. As shown
9. It's the shape of a croissant. First roll the dough into a rectangle, and then divide it into isosceles △ shapes
10. Make a small opening at one end of the bottom and roll up both ends of the opening respectively
11. As shown in the picture, this dough is a bit small...so a bit thin
12. Brush the egg liquid and let stand for ten minutes (secondary fermentation)
13. Preheat the oven to 180 degrees, and then put it into the oven for 180 degrees for 20 minutes after fermentation (different oven time is different)
Tips:If you don't plan to add cheese, add more sugar to make it into sweet or other favorite flavors.
