Bean paste croissant

Main ingredients: 160 grams of high-gluten flour, 8 grams of milk powder, low gluten, 40 grams of flour, ? 100g of water, 30g of eggs, 20g of granulated sugar, 20g of butter, red bean paste moderate.

Accessories: 3 grams of salt, 3 grams of yeast.

I. Pour all ingredients (except butter and bean paste) into a bowl and mix well to form a dough.

2. Knead the dough until it can pull out the membrane, then put in the softened butter.

Three: Knead the dough until it forms a thin film, and let it rise until it is 3-4 times its original size.

Four: Take out the dough and knead well, remove the air and divide into 10 equal portions.

V. Roll each portion into a cone shape, then press down and relax for a few minutes.

Sixth: Spread the bean paste in the center, cut a small slit in the middle of the top, and roll it up from the top.

Seven: Fasten the button tightly and roll into a croissant shape.

eight, do a good job and then put in a baking dish covered with plastic wrap again to rise, rise to the original 2 times the size, and then brush with egg wash.

9, preheat the oven 180 degrees in advance, up and down bake 175 degrees, bake for 22 minutes to remove and cool.

Ten, finished picture.