Croissant

Croissant

1. Prepared materials

2. Add other ingredients in the main ingredient except lard into the container and stir evenly to make a smooth dough

3. Take laundry and rub repeatedly until you can pull out the incomplete fascia

4. Add lard and continue to beat the dough

5. Repeatedly brushing and rubbing until you can pull out a beautiful glove to touch

6. Cover the dough circle with plastic wrap and ferment

7. Fermentation is twice as big

8. Knead the made dough vigorously to form the bubbles inside, and then divide it into nine small dough ingredients

9. Roll into a drop shape

10. Use a rolling pin to roll it into a tongue shape, and use a knife to make a cut underneath

11. Roll up from the bottom up

12. The rolled embryos need to be tidied up less,

13. Prepare all the embryos and put them in a greased baking dish, cover with plastic wrap, and ferment for the second time

14. It's enough to make the fermentation twice as big and brush with egg white liquid

15. Sprinkle some black sesame seeds

16. Put it in a preheated oven and heat up and down 170 degrees, bake for 20 minutes

17. Is it tempting to come out of the box?