# Fourth Baking Contest and is Love to Eat Festival#可松

# Fourth Baking Contest and is Love to Eat Festival#可松

1. Add milk and water to the yeast, mix well, let stand for about 5 minutes

2. Put all the ingredients in the bread machine

3. Add butter

4. Knead the dough and put it in the refrigerator for 20 minutes, then roll the butter into large pieces

5. Leave the dough to ferment in the bread machine for 30 minutes, knead the fermented dough with hands to form large bubbles and roll it out with a rolling pin

6. Roll the butter used for softening at room temperature into a 15x15 cm square, put it in the refrigerator for use (about 30 minutes), put the butter slice in the middle of the dough, butt the dough

7. Fold the rolled noodles in three, wrap them in a fresh-keeping bag and put them in the refrigerator for 30 minutes for the first fermentation

8. Fold the rolled noodles in three folds, wrap them in a fresh-keeping bag and put them in the refrigerator for 30 minutes for the first fermentation. Repeat the above 3 times.

9. After 3 times of refrigeration and fermentation, take out the dough cake from the refrigerator, continue to roll it out with a rolling pin, and use a pizza cutter to form 8 triangles with a base of 10 cm and a length of 19 cm.

10. Good amount

11. Take a triangular dough and use a pizza cutter to make a vertical cut of 2 cm in the center of the 㡳.

12. Roll up

13. Put the croissant on the baking tray and put it back in the oven to leave yeast

14. Good fermentation

15. Preheat the oven to 200 degrees, and lightly brush a layer of egg liquid on the surface of the croissant

16. Put it in the preheated oven and bake at 200 degrees for 13 minutes. Be sure not to over-color. After the color is satisfied, cover with tin foil and bake for 5 minutes.

17. Baked

18. delicious