Milky Croissant
1.
Prepare ingredients.
2.
Except butter, all other materials are put into the DL-JD08 bucket of Dongling bread machine, the order is high-gluten flour, powdered sugar, salt, yeast, pure milk, and egg liquid.
3.
Select the kneading mode for 25 minutes, and the dough will form a dough for 5 minutes. Add the softened butter and continue for the remaining 20 minutes.
4.
This is the dough has a smooth and filmy appearance. Cover the lid and use the bread machine to ferment for one hour, and the dough will be about 2.5 times the original. If there is no bread machine, normal temperature or oven fermentation mode is all right.
5.
Poke the fermented dough with your fingers. The fingers should not stick to the surface and not rebound. This step is very important and determines the taste, layer and softness of the final bread.
6.
Take out the dough and divide it evenly into 8 or 10 equal parts (for 10 equal parts, the croissant will be smaller, and two bites are good).
7.
Knead gently to exhaust, roll each dough into a trapezoid with a thick end and a thin end with a rolling pin, roll up and cover with plastic wrap to wake up for 20 minutes.
8.
Take out one of the dough that has been made, roll it into a long and thin triangle (about 25cm in length) and roll it up from bottom to top, cover it with plastic wrap and let it rise for another 30 minutes.
9.
After the hair is finished, brush with a layer of egg liquid and sprinkle with some white sesame seeds.
10.
Dongling oven DL-K30A is preheated by 180 degrees, and the upper and lower 180 degrees are placed in the middle layer and bake for 15 minutes, depending on the temper of the oven.
