# Fourth Baking Contest and is Love to Eat Festival#croissants
1.
Knead all ingredients except butter into a smooth dough, add small pieces of butter and knead until the expansion stage. In the expansion stage, the thick film can be opened, and the cracks are jagged.
2.
Ferment in a warm and moist place to double its size. Dip your fingers with flour to poke holes without rebounding or collapsing. Fermentation is complete~
3.
Use a rolling pin to gently roll out the fermented dough and divide it into 8 equal parts.
4.
Roll into a carrot shape, cover with plastic wrap and relax for 15 minutes~
5.
Roll out a triangle with a length of about 35cm and a width of 18cm. The bottom two corners can be pulled out by hand~
6.
Then gently roll up~
7.
Arrange into a baking tray and ferment in a warm and humid place to 1.5 times its size~
8.
Brush the surface with a thin layer of egg wash, put it into the middle layer of the preheated oven, and bake at 175 degrees for about 16 minutes~
9.
After being out of the oven, let it dry until there is residual temperature and store it at room temperature in a sealed container.
