Golden Croissant
1.
Put all the main ingredients and ingredients except butter into the mixing tank, (leave 10g milk, adjust the dough hardness appropriately)
2.
Start the machine to start kneading, stop the scraping cylinder in the middle, check the hardness of the dough, and adjust with the remaining milk;
3.
Knead until the dough is less gluten, add softened butter, and continue to knead until the surface of the dough is smooth;
4.
Take out the dough, round it, cover with plastic wrap, and let it stand for 30 minutes;
5.
Divide into six parts, round and relax for 15 minutes;
6.
Take a portion of the dough and knead it into a drop shape;
7.
Roll up and down
8.
Cut a small cut in the middle of the wide side;
9.
Separate small mouths and roll up from top to bottom;
10.
Continue to roll from top to bottom, you can also stretch the bottom edge while curling;
11.
After being rolled, it is shaped like a horn;
12.
Arrange into the baking tray and let stand for 30 minutes;
13.
Beat the yolks;
14.
Brush a thin layer of egg yolk liquid on the bread dough;
15.
Put it into the preheated 180 degree oven and bake for 20 minutes;
16.
Take it out, brush with melted butter, and bake for another 5 minutes;
17.
Take it out, brush a layer of melted butter, brush more, and bake for 5 to 10 minutes until the surface is golden brown;
18.
After baking, brush with melted butter while it is still hot, and let it cool.
Tips:
1. It can be used without cheese powder;
2. I used maple syrup instead of a part of the fine sugar. If not, I can add 30g to 50g of white sugar, and increase the amount of milk accordingly.
3. Don't add milk all at once, set aside a small part, adjust appropriately according to the dough.
4. Adjust the baking temperature and time according to the temper of your own oven.
