Croissant
1.
Put all the materials of the medium-type dough into a bread machine and knead it into a dough, and it will be "3⃣️ light", and then put it in the refrigerator to ferment for 25 hours or at room temperature to ferment to double its size.
2.
In addition to butter, the main dough ➕ fermented medium type dough ~ medium type dough can be torn into small pieces or not torn. Put it in the bread machine and mix for 20 minutes, and add butter when it is stirred for 10 minutes.
3.
After completing the first program of mixing, start the second program of mixing.
4.
After the two mixing is completed, put the dough on a mat or table, beat it or rub it like washing clothes, until the glove film appears, and then put it into the bread machine for the first fermentation to double its size.
5.
After finishing the first fermentation, exhaust the air and shape it into the shape you like~ After the shaping is completed, put it in the oven and ferment it to double the size.
6.
After the fermentation is over, take it out of the oven, brush with honey and water, the ratio of honey to water is 1:1... While brushing with honey and water, preheat the oven according to your own oven temperament, I use the upper tube to 150 degrees, the lower tube to 140 degrees, and preheat 5 minutes.
7.
After preheating, put it into the lower layer of the oven for baking, the upper tube is 150 degrees, and the lower tube is 140 degrees for 20 minutes. After the end, the upper tube is closed, and the upper tube is colored at the same temperature for 15 minutes.
8.
After the baking is over, take it out, put it on a plate and let it cool... This is fine drawing.
