1. Add water, melted butter, sugar, salt, high-gluten flour, and yeast into the bread machine barrel for 20 minutes to knead the dough, and then ferment at room temperature at 25 degrees for 1 hour.
2. Wrap it in butter to soften it and put it in a fresh-keeping bag
3. Use a rolling pin to roll into a square and put it in the refrigerator for later use
4. Fermented dough
5. Exhaust and knead into a circle to wake up for 10 minutes
6. Roll out the dough into a rectangle
7. Take out the butter and put it in the middle
8. Fold both sides in half and wrap in butter
9. Roll it out with a rolling pin and fold it in the refrigerator for 20 minutes. Repeat step 8.9 and fold it three times.
10. After the last roll out, cut about 2 cm long from the long side
11. Roll up the end and brush a little egg liquid, cut side up, and put it into the mold
12. Then cut a 12 cm long triangle about 5 cm on the bottom
13. Take a slice at the bottom and cut it
14. As shown
15. Finally, brush a little egg wash on the sharp corners
16. All rolled up. Cover with plastic wrap and ferment for about 40 minutes at room temperature at 25 degrees.
17. Brush the fermented croissant dough with a thin layer of egg liquid
18. Sprinkle a little coarse-grained sugar on the surface and put it in the middle of the oven and heat it up and down at 180 degrees for 10-12 minutes.
19. Baumkuchen dough brush the egg mixture and sprinkle coarse-grained sugar into the oven to bake.
20. Baked Baumkuchen
21. Baked mini croissants.
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