Croissants
1.
All ingredients except butter are mixed together.
2.
The butter is softened and knead into the dough at room temperature, and knead for 30 minutes to the fully extended stage!
3.
Ferment for about 3 hours.
4.
To vent the dough, I made twice the amount of the main ingredient.
5.
Divide 12 doughs equally-65 grams each, cover with plastic wrap and wake up for 15 minutes!
6.
Roll the noodle into a big drop shape and cut it.
7.
Roll it up!
8.
Roll up 12, put in a baking tray, oven 45 degrees, humidity 80%, 2 hours fermentation! (Place a basin of boiling water under the baking tray and change the boiling water every hour)
9.
During fermentation, the spread bread bounces back to its original shape by pressing it with your hands, without touching your hands!
10.
It's done, fat! so cute!
11.
Brush the egg liquid!
12.
Sprinkle sesame seeds, the girl said that he would not eat black sesame seeds, I did sprinkle some white sesame seeds!
13.
I can’t wait any longer and keep asking if I can eat?
14.
Put it in the middle and lower layer of the oven (the second layer from bottom to top) and bake for 25 minutes at 150°C and 145°C. When it is baked for 20 minutes, it will be colored. Turn the baking tray off, cover with tin foil, and bake for 5 minutes. All right!
15.
Colored!
16.
Cover the tin foil!
17.
Hot can't stop Duo Duo's little mouth!
18.
Finished picture!
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