1. Prepare materials, weigh milk, eggs, sugar, and salt directly in a bread bucket, saving trouble
2. Pour high powder, low powder, and milk powder into the bread bucket, dig a hole in the middle to add yeast powder, cover the lid, adjust the kneading function
3. Knead for about 20 minutes, add butter, and continue to knead the dough for 20 minutes in the bread machine
4. After kneading, take it out and wrap it in plastic wrap and let it rest for 20 minutes
5. Divide the dough into 3 parts, roll them into thin slices, remove the irregular edges, and cut a few isosceles triangles
6. Cut an opening in the middle of the triangle base and roll it up from the base to the sharp corners
7. Put a small pot of boiling water in the oven, adjust the fermentation gear (if there is no fermentation gear, adjust the upper and lower heat to 30 degrees) to 1.5 times the size, brush with egg mixture and sprinkle some sesame seeds, place the second to last compartment in the oven, heat 170 degrees, lower Fire 180 degrees, 20 minutes
8. Bake for about 8 minutes, take it out and brush with oil, it will not dry, continue baking, pay attention to the surface color not to be too dark, when the baking is about the same color, you can put a piece of aluminum foil on the bread to prevent the color from being too dark
9. The color is beautiful after baking, and the taste is great!
Tips:This croissant has a firmer texture than ordinary bread, but it is also delicious. The baking time and temperature should be adjusted according to your own oven!
