Cheese Croissant
1.
Make soy milk in advance for later use.
2.
Add soy milk, egg liquid, oil and other liquids to the bread bucket in turn, add salt and sugar, sift in high-gluten flour, add yeast, start two kneading programs, and then start the fermentation program.
3.
This is the fermented dough.
4.
Take out the fermented dough and knead it to exhaust air, and cover with plastic wrap for 15 minutes;
5.
Roll the dough into a rectangle and cut diagonally into isosceles triangles.
6.
4 slices of cheese, cut the slices of cheese into strips, place them on the dough, and cut a small opening on the wide side.
7.
Roll up the isosceles triangle from the wide side to the small corner.
8.
Roll up all the croissants.
9.
Into the bakeware.
10.
Put it in the oven for a second fermentation at 45 degrees for 50 minutes, then take out the fermented dough and brush the egg mixture, preheat the oven at 160 degrees, and bake the upper and lower heat for 20 minutes until the surface is golden.
11.
Baked. The smell of the room is so delicious.
Tips:
1. The baking time of different ovens is different, please set according to the characteristics of your own oven.
2. Reserve one third of the egg liquid, and finally brush it on the bread.
3. The water consumption of different brands of flour is also different, you can reserve 10g of soy milk depending on the situation.
