# Fourth Baking Contest and is Love to Eat Festival#croissants
1.
Add the yeast dough to the main ingredients and knead the dough, leave it for about 45 minutes to double its size
2.
Beat the butter and roll it into flakes
3.
Adjust the dough and butter to similar temperature, roll out the dough until the butter is twice as long, fold in half and wrap the butter
4.
Roll the dough long, sprinkle some flour on the surface, fold it in three, rotate it 90 degrees, roll it out again, fold it three times
5.
Beat the dough and put it in the refrigerator for 20 minutes. Repeat 2 times
6.
Take out the dough, roll it 50 cm long and 20 cm wide
7.
Cut into 7 isosceles triangles
8.
Gently stretch the triangular dough, cut 1 cm in the middle
9.
Press lightly from the middle of the incision to both sides
10.
Roll up from both sides
11.
You can also roll it up directly
12.
Rolled, coated with egg liquid on the surface, fermented for 1 hour to 1 hour and 30 minutes
13.
Preheat the oven at 220°C, bake for 15-18 minutes
14.
Pay attention to the final fermentation, I used the oven to ferment, but the butter melted, my painstaking effort
