Mini Croissant

Mini Croissant

1. The ingredients other than the flaky butter are put into the bread machine and dough for about 20 minutes at a time until the dough is smooth, without basic fermentation.

2. Live it into smooth dough and divide it into two equal parts. This is easier to handle. Spread it into slices and freeze for 30 minutes, or freeze it overnight. The next day, it will be thawed with the flaky butter until it is almost soft and hard, and then operate.

3. The butter is thawed and softened slightly. I divide it into two portions. Each portion is 100 grams of butter. Spread flour on the cutting board and roll it into a suitable size square.

4. Roll the frozen dough into a circle and wrap the rolled butter.

5. Wrap the butter.

6. Roll out into a rectangle after wrapping.

7. Rolled dough pieces.

8. Fold in three for the first time, fold from both sides to the middle.

9. Fold it and roll it out again. I did a total of 2 tri-folds, or 3 tri-folds, depending on my preference.

10. Roll out into 0.5 cm thin slices and cut into isosceles triangles with a base of 7 cm and a height of 12 cm.

11. Make a small cut in the middle of the bottom.

12. Roll up as shown.

13. It has been rolled up like this.

14. Brush the egg wash after the second hair.

15. Preheat the oven at 220 degrees and bake for about 20 minutes.

16. Pay attention to observe and be careful to bake, and the color will be evenly out of the pan.