Croissant 🥐 Bread
by Shui Lan Zhi Lan
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Knead everything except the butter into a dough, knead it into a smooth dough and add butter to continue kneading.
2. Knead the dough until it has a small hole in the shape of a tooth, and cover it with plastic wrap to ferment. I put it in the oven to ferment for an hour.
3. If the dough pokes a hole and does not retract, the fermentation is complete ✅.
4. Take out the dough and vent, divide 9 small doughs (there is 1 small dough made by my son), cover with plastic wrap and let the dough rise for 10 minutes.
5. After waking up, rub the noodles into a carrot shape, then roll them into skins with a rolling pin, and then roll them up.
6. Roll out into thin slices.
7. Be sure to put the final seal face down, otherwise it will cock up when you bake it. I have no experience in doing it the first time. I have several seals facing up. The second time to make the noodles, usually 40 minutes. Coated with egg liquid 1.5 times the original.
8. Preheat the oven at 170 degrees for 20 minutes in the middle.
