Waterless Croissant
by The most beautiful in the beginning ❤
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put 200 grams of flour into the container, add 3 grams of yeast, add 2 grams of salt, add 20 white sugar, and beat in an egg.
2. Put 130 grams of milk.
3. Knead into dough.
4. Add 20 grams of butter.
5. Knead into a smooth dough.
6. The proofing system is twice as big, this is the proofed dough.
7. Sprinkle flour on the mat.
8. Knead the dough into long strips.
9. Divide into small doses.
10. Rub round.
11. Cover with plastic wrap and wake up for ten minutes.
12. Take a small agent and knead it into a cone.
13. Roll thin.
14. Roll it up and place it on a baking sheet.
15. Put the oven in the proofing system to double the size.
16. Brush the egg wash after waking up.
17. Sprinkle black sesame seeds.
18. Preheat the oven in advance and bake at 180° for 25 minutes.
19. Finished picture.
