1. Knead all the ingredients and 25 grams of butter into the dough to the expansion stage, and make the basic fermentation to 2.5 times the size. Leave half of the egg and brush the surface of the bread. Next defend wrapped in butter.
2. Pack 180 grams of butter in a fresh-keeping bag and flatten it into slices of about 0.3 cm.
3. Defend the butter slices like this. Keep in the refrigerator for later use. If softening occurs during operation, it can be stored in the refrigerator for 20 minutes before taking it out for operation.
4. The basic fermented dough is flattened and vented to form a dough sheet with an area twice as large as butter. Place the butter slice in the middle of the dough.
5. Pinch all closures tightly. Make the dough wrap the butter.
6. Defend the dough into thin slices.
7. Fold the left and right sides in the middle to become the first round of 3 folds, and put them in the refrigerator for 10 minutes.
8. Remove the first round of 3-fold dough from the refrigerator and open it.
9. Fold it into three folds like a quilt, and put it in the refrigerator for the second round of three folds. After 10 minutes, take it out and open it. Repeat this step 3 times for a total of 3 folds.
10. Take out the third round of three-folded dough from the refrigerator to form a 0.4 cm sheet, and use a knife to cut the dough into equal triangles.
11. Take 1 triangle dough and cut a small cut toward the middle of the horizontal line below.
12. Pull the two sides with the tip of your hand to roll up.
13. Rolled up like this.
14. Then glue the two sides of the interface to each other to form a croissant.
15. Arrange the prepared horns into the baking tray, put them in the oven and open the fermentation stall for the second fermentation to 2.5 times the size. A bowl of hot water can be placed under the bakeware to maintain moisture.
16. Take out the fermented bread and lightly brush the surface with a layer of egg liquid. After preheating the oven at 170 degrees for 5 minutes, put the bread into the middle of the oven and bake the bread at 170 degrees for 15 minutes.
17. The finished product is out.
Tips:Reminder: The temperature of the oven depends on the personal cuff box. This amount can be used for 16 servings.
