Croissant
1.
Cut 280g of unsalted butter into small pieces, wrap it in plastic wrap, roll it with a rolling pin into a 1.25cm 15 cm x 15 cm square butter plate, put it in the refrigerator, take it out before use
2.
Mix high-gluten flour, salt, sugar, yeast, water, and milk. Add the softened butter and continue to knead the dough until it is soft and stretched.
3.
After taking out the dough, cover it with plastic wrap and leave it to ferment for half an hour.
4.
Place the dough on the chopping board and press it into a 1 cm thick board. Sprinkle dusting powder on the chopping board, spread the proofed dough on the chopping board, and plate the dough into a 26 cm x 26 cm square. Wrap the butter plate in. Put the butter plate at a 45-degree angle.
5.
Put the butter in the middle, wrap the four corners toward the middle, press lightly on the opposite corners, and roll the dough into a 20cm*60cm rectangle. Fold the rolled dough in three and place it in the refrigerator to ferment for 30 minutes. After fermenting for 30 minutes, turn it to 90 degrees and repeat the folding step. A total of 3 fermentations.
6.
Roll out the fermented noodles into long strips (100cm long). Trim the excess dough on the corners (you can do it several times), and use a knife to cut into an isosceles triangle with a side length of about 12.5 cm and a bottom side of 6.25. (About 15 pieces), cut a long seam of about 2 cm in the center of the bottom edge, then roll it up, glue the two corners to the middle, and ferment for about 60-65 minutes, and ferment to 1-1.5 times the size ( The best fermentation temperature: 24ºC to 26.5ºC)
7.
Brush the surface with egg wash, preheat the oven, bake the middle layer at 200 degrees (390F) for 18 minutes, and turn off the heat immediately when the surface is golden.
Tips:
1. If there is no bread flour, all-purpose flour can be used;
2. When rolling the noodles, put enough flour to prevent the dough from sticking to it, and don't use it too much, otherwise it will not stick to the shape later.
3. You can also put chocolate in the middle of the roll to become a chocolate croissant.
