1. Pre-mix other ingredients except salt and butter in the main ingredients
2. Stir to form a dough
3. Add salt when the film with rough edges can be pulled out
4. When the dough is smooth, add the softened butter in the main ingredient
5. Knead until you can pull out a larger film, and the film holes and cracks are smooth.
6. Use folding technique to continuously wrap the opening at the bottom of the dough, with the smooth side facing up, and put it in the refrigerator to freeze overnight
7. Next, make flaky butter. After 270 grams of butter is melted, add 30 grams of high-gluten flour
8. Stir well, refrigerate until set
9. Put it in a fresh-keeping bag, arrange it into a square by hand, and put it in the refrigerator to freeze
10. Take out the dough the next day, thaw the dough, arrange it into a rectangular shape after thawing, and relax at room temperature for at least 20 minutes
11. Beat the frozen butter until it is soft and roll it out to make it easier to match the size of the dough
12. Sprinkle some high flour (outside the recipe) on the control table, roll the dough into a rectangle, and chill and relax for half an hour
13. Put the butter in the middle of the dough, wrap the butter in a quilt, and pinch the upper and lower openings tightly
14. Sprinkle some high powder (outside the formula) on the console and roll it into a rectangle
15. Continue to fold the quilt to the left and right in half and put it in the refrigerator for half an hour
16. Sprinkle some high powder on the operating table (outside the recipe), and continue to roll the refrigerated dough into a rectangular shape
17. Fold the quilt in half in the left and right directions, put it in the refrigerator for half an hour, and repeat this step again after taking it out
18. Put the rolled noodles into the refrigerator again to chill and relax for half an hour
19. Sprinkle some high powder (outside the formula) on the operating table, take it out and roll it into a rectangular dough sheet with a thickness of 0.3 mm
20. Use a ruler to cut out an isosceles triangle with a base width of 8 cm and a height of 15-18 cm on the dough sheet
21. Cut a vertical knife at the center of the bottom of the triangle, stretch the two bottom corners, roll up from the bottom side to halfway, stretch the top corner, and press the top corner onto the bottom of the bread
22. Arranged into croissants, fermented at room temperature to double size
23. Preheat the oven, brush the whole egg liquid in the auxiliary ingredients on the surface of the bread before baking, and bake it in the oven, and fire at 170 degrees for 20 minutes
24. When baking, lightly spray a layer of water on the side wall of the oven or on the bread (do not spray directly on the heating tube)
25. Make a brightener when baking bread, boil 50 grams of water and 50 grams of soft white sugar, turn off the heat, add 25 grams of honey, and mix well.
26. After the bread is out of the oven, brush the brightener on the surface of the bread and let the bread cool.
27. Finished picture
28. Finished picture
Tips:1. The baking temperature is subject to the actual temperature of the oven.
2. No old noodles can be replaced with high powder and water in a ratio of 1:1.
3. Do not spray water directly on the heating pipe, it will explode.
4. Don't roll the croissant too tightly, otherwise the croissant will break during baking.
5. When the dough is wrapped with butter, make sure that the hardness of the two is the same, otherwise it will be mixed or broken.
6. The reason for using high flour with low flour in the main ingredients is to reduce the main dough gluten and avoid excessively high dough gluten, which is difficult to shape.
