1. 1, add all the dough ingredients into the bread machine or make dough by hand and knead it to the expansion stage.
2. Put the kneaded dough in a warm place and ferment for about 2 hours (or 6- 12 hours in the refrigerator) to ferment the dough to 2-2.5 times its size. Stick your fingers in flour and insert them into the dough. After pulling out your fingers, the holes will not collapse or retract, which means that the fermentation is good.
3. Squeeze out the gas from the fermented dough by hand and let it stand at room temperature for 20 minutes. Slice the butter for the package, lay it flat in a fresh-keeping bag and press it into a cake with a rolling pin.
4. Roll out the loosened dough with a rolling pin and roll it into a rectangular dough sheet, the length of which is twice the width of the butter slice.
Spread the butter slices on one side of the rolled dough.
Wrap the butter in a dough sheet and pinch it tightly.
5. Turn the seam of the patch down and rotate it 90 degrees.
Use a rolling pin to roll out the buttered dough sheet into a rectangular thin dough sheet again.
Fold the patch from one end 1/3 to the middle.
6. The other end is also folded from 1/3 to the middle. This is the first time to get a 30% discount.
Fold the dough sheet and put it in the refrigerator to relax for 20 minutes. Then put it back on the chopping board and roll it out with a rolling pin.
Roll the dough piece into a thin rectangular dough piece again.
7. Another 30% discount. This is the second time to get a 30% discount.
Put the 30% folded noodles in the refrigerator again and relax for 20 minutes. Re-roll it into a thin rectangular sheet.
8. Once again, 30% off, which is the last time.
Three-fold dough pieces are refrigerated and relaxed for 20 minutes, and rolled into 0.5cm thick slices to make croissants.
9. 1 After rolling the Danish dough into thin slices with a thickness of 0.5CM, cut the dough into two parts and then cut it into isosceles triangles.
2. Cut a knife in the middle of the bottom of the small triangle.
10.3, turn the cut bottom edge up and roll it up slowly.
4. When it is about to roll up, brush a layer of whole egg liquid on the small tip at the top, and then roll it up completely.
1 1.5. Place the rolled small horns on the baking tray, leaving a little space between each horn. The final fermentation is carried out in a warm place, and the fermentation is about twice as large (about 40 minutes-1 hour).
12.6, finally, brush a layer of whole egg liquid on the surface of the fermented dough, and put it in a preheated oven at 180 degrees, and the middle layer 15 minutes, and the surface is golden yellow.