Milky Croissant

by Piaoxue Kitchen

4.7 (1)

Favorite

3

Difficulty

Normal

Time

2h

Serving

2

I want to make a croissant, but after it’s baked, it feels a bit like a moon. The horns are too short, so let’s call it croissants. Ha ha. "

Ingredients

Milky Croissant

1. Put the egg liquid, milk, flour and yeast in the main ingredients into the bread bucket

2. Stir for a few minutes to form a dough for fermentation

3. Tear the dough into pieces, add salt, sugar, and butter and stir for 30 minutes

4. Take out and divide into several portions and wake up for 15 minutes

5. Roll into a drop shape

6. Roll down from the big end

7. Pinch both ends and roll up

8. After kneading a bit longer, arrange it into horns

9. Put it in the baking tray and ferment

10. Brush the cooked bread dough with egg liquid

11. Preheat the oven and bake at 180 degrees for 10 minutes

Tips:
Cover with tin foil when coloring. The amount of liquid is based on the water absorption of the flour.

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