1. All ingredients except butter are put into the bread bucket
2. Start the kneading program, after the dough is smooth, add soft butter and continue kneading
3. When the noodles can pull out a large transparent film, round it, and perform basic fermentation
4. When the dough is 2.5 times the original size, dip your fingers in flour and poke holes on the top of the dough without collapsing or shrinking, and fermentation is successful
5. Take out the dough, ventilate, divide into two equal parts, knead and relax for ten minutes
6. Take one of the dough and roll it into a rectangle
7. Divide into ten isosceles triangles
8. Take one of the triangular faces
9. Roll up from the wide side to the top corner to form a small horn shape
10. Roll all the noodles into veal horns in turn, place them in a non-stick baking tray, and perform secondary fermentation in a warm and humid place
11. When the bread dough is twice as large as before, brush a little egg liquid on the surface, and the oven begins to preheat, 180 degrees
12. Put the raw bread into the middle layer of the preheated oven, and heat up and down at 180 degrees for 15-20 minutes
13. After being out of the oven, let it cool on the drying rack and seal the bag for storage
14. A small croissant, good as a snack for breakfast
15. The internal organization is also very good
Tips:This kind of bun does not have to be kneaded out of the glove film, as long as it can pull out a large transparent film; the big dough is divided into two small doughs, and then rolled into dough pieces, which is easier to operate; adding a small amount of cake flour is for Make the buns softer; please adjust the temperature and time according to the size of the croissant and the oven used.
