Soft and Sweet Cinnamon Powder Small Croissant
1.
Put the ingredients except unsalted butter into the bread bucket in order, start the dough mixing program, the dough will be kneaded until smooth, add butter to continue the dough mixing program, knead to the expansion stage, the kneaded dough will rise to 2~3 Double the size, put the fermented dough on the chopping board to exhaust
2.
After the dough is exhausted, divide it into 22 equal parts (40g/piece) and let stand for about 10 minutes
3.
Take one of the dough and roll it into an oval shape
4.
Roll the dough from one end to the other with both hands, with the cuff facing down, and then bend both ends slightly to set the shape
5.
Follow this method to make the remaining dough
6.
After all the dough is ready, leave it to ferment at room temperature for about 1 hour. When it reaches twice the size, brush the surface with a layer of egg liquid
7.
Preheat the oven to 180 degrees, and bake the upper and lower fires for 15 minutes.
Tips:
1. If there is no lemonade, you can directly replace it with water
2. The shape of the bread can be free
3. The temperature and time of baking can be adjusted flexibly according to your own oven
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