Croissant Bread

Croissant Bread

1. Pour all the ingredients into the basin and stir evenly (except the butter used for shortening)

2. Roll the shortening butter into slices and refrigerate for later use (butter is best to match the hardness of the dough)

3. Stir the dough until it can pull out a thinner film, roll it round and relax for 5 minutes, then roll it into a sheet

4. Wrap the shortening butter with dough

5. Fold it up, pinch both sides

6. Use a rolling pin to continue rolling into a sheet

7. Fold the dough sheet in four folds three times, put it in the refrigerator to relax, about 20 minutes

8. Take out the dough and roll it out again

9. Fold in four quarters three times again, refrigerate and relax for 20 minutes after completion

10. Finally roll the dough into thin slices

11. Cut it into an isosceles triangle and roll it up like this

12. Put it on the baking tray for fermentation, when the dough has obvious layers, brush the surface with egg liquid

13. Put it in the oven, heat up to 190 degrees and lower to 180 degrees. Bake the middle and lower layers for 20 minutes.

14. The fragrant croissant bread is out

Tips:

1. Pay great attention to adjusting the hardness of the dough, and the hardness must be the same as that of the butter. The butter flakes must not be too hard, they are easy to break, and of course they should not be too soft.

2. The final fermentation of the shaped dough should not exceed 30 degrees, because the butter wrapped in it will melt under high temperature.