Croissant

Croissant

1. Put the main ingredients into the bread bucket one by one.

2. Bread machine dough program.

3. At the end of the program, take it out for shaping.

4. After being fully vented, the dough is divided into 6 small doughs.

5. Cover with plastic wrap and relax for 15-20 minutes.

6. Take the loose dough.

7. Roll into a drop shape.

8. After rolling out the long triangle with a rolling pin, cut a small cut with a knife in the middle of the wide end.

9. Divide the gap outward and roll it up.

10. Pinch tightly at the interface.

11. Bend both ends, put it in a baking tray, and put it in a warm place for secondary fermentation.

12. Ferment to double the size.

13. Brush the surface with egg yolk and sprinkle a little white sesame seeds.

14. Preheat the oven to 200 degrees and bake for 20 minutes.

15. Take out and let cool.

16. Finished picture.

Tips:

1. It is best to leave two-thirds of the egg yolk to brush the noodles before baking. The color of the bread is more beautiful.
2. Yeast should be increased or decreased appropriately according to the climate.
3. Please adjust the baking temperature according to the actual situation of your own oven. When baking, you need to observe the coloring state. The surface of the bread can be covered with a layer of tin foil in the middle of the coloring to avoid excessively deep coloring or burning.