Croissant Bread
1.
Pour everything except butter into the chef's machine and knead for 5 minutes at a low level. After the surface is smooth, pour 20g of butter into it and continue to knead it into the expansion stage (without a thin film). Then put it in a fresh-keeping bag and put it in the refrigerator to freeze at low temperature for about 30 minutes.
2.
Put 140g of butter into a fresh-keeping bag and press it into four-shaped slices (about 18 cm by 18 cm square).
3.
Sprinkle some high-gluten flour and roll the frozen dough into a large square. After putting the butter slices on top, the noodles should be one centimeter longer than the four corners of the butter slices. (The butter slice is soft enough to bend by hand)
4.
Fold up the four corners of the dough and pinch the joints tightly. (If you press it with your finger at this time, it feels easy to press the butter, then put it in the refrigerator and freeze it)
5.
Then roll the folded dough into a large rectangular piece (length 3: width 2), and fold the right 1/3 of the dough toward the middle.
6.
Then fold the left 1/3 of the dough to the middle.
7.
Then repeat steps 5 and 6 two more times. (If it is not easy to roll out halfway, if the butter is very soft, you can put it in the refrigerator and freeze for 10 minutes)
Finally, roll it into a 4 mm thick rectangle, remove the edges with a knife, and cut it to a length of 27 cm by a width of 18 cm.
8.
Then use a knife to cut into a triangle with a base of 9 cm and a height of 18 cm.
9.
Use a knife to cut about 2 cm at the bottom, and then roll it up from bottom to top. (The incision is so that longer sharp corners can be drawn on both sides, and it does not matter if it is not cut)
10.
After all the rolls are finished, put in a baking tray, then cover with fresh-keeping, and ferment at room temperature of about 35 degrees to double the size. This can't be fermented in the oven, or the butter will melt.
11.
Bake up and down in the preheated oven at 220 degrees, then put the fermented raw bread in and bake for 20 minutes, the surface is colored and crispy.
