When the proofed baking baguette has doubled in size, you need to brush water on the surface twice, and then use a knife to draw a few slants before baking. The oven in the hotel has a water spray function. If For small ovens used at home, it is recommended to put a little water in the oven. (Those who brush eggs really don’t know where to put 500 grams of high-gluten flour, 15 grams of sugar, an appropriate amount of salt, yeast, vegetable oil and 300 grams of water into the bread machine and stir it into After the dough is smooth, there is no need to roll it out, just put it in the basin and cover it to let it rise.

The size of the divided dough depends on the size of your oven. Don’t break it too much when dividing. It’s better to keep it in one piece. Shape it into an oval or cylindrical shape, with the seam facing down. Try to fold it without deliberately venting it, and then let it rest for 30 minutes to an hour. It mainly depends on your own judgment that it can be easily shaped. If it is not winter, directly mix the water, yeast, salt and flour into the bread machine. Then ferment it for about 40 minutes until doubled; after fermentation, divide it into three parts, fold it into a cylindrical shape, and let it proof for 10-15 minutes.

Take out the dough and make a round shape. Put the steel basin cover with plastic wrap and ferment it in a fermentation box with a temperature of 28 degrees and a humidity of 75. If there is no fermentation box, you can put it in a closed space oven for fermentation in winter, with a bowl of hot water next to it to create a warm and humid environment. Then evenly coat the surface with wheat bran, spread butter on the baking sheet, cover the dough with a cloth, and let it ferment for about an hour and 40 minutes. The fermentation is completed when the dough has doubled in size. , use a knife to make three vertical cuts because it can shorten the mixing time, and more importantly, it can lower the temperature of the dough and control the final desired temperature.

Croissant croissant, also known as croissant, is One of the traditional French breakfasts. Paired with milk coffee, butter or jam, it is an authentic French romantic breakfast. The crispy outer shell, soft and slightly chewy inside, and the fragrant buttery aroma make the dough stretchable: we are making it. When making croissants, you should also knead out the glove membrane to make it more malleable and easier to shape when shaping and will not break easily.