High powder 100g low powder100g

60ml of water and 45-50ml of milk.

Yeast 6g salt 4g

Fine sugar10g butter (for wrapping) 100g

Steps to praise croissants

Illustration of the practice of croissants 1 1. Sieving with high flour and low flour.

Illustration of the practice of croissants 22. Dig a hole in the middle, add milk, water and yeast, and mix and stir.

Illustration of the practice of croissants 33. Add sugar and salt and mix well.

Illustration of the practice of croissants 44. Knead the dough until there are no lumps. Then cover the film (the gauze I covered) and ferment it to twice the size. It's cold now. I put it in the oven, turn on the fermentation function for about 2 minutes and turn it off. I put a bowl of boiling water in it and touch the oven door. I feel that the temperature is a little lower and then turn on the fermentation function for 2 or 3 minutes.

Illustration of the practice of croissants 55. Prepare butter for wrapping when fermenting. Put the butter in a small bag, and beat it with a rolling pin and roll it into slightly regular square slices. Then put it in the refrigerator for refrigeration.

Illustration of the practice of croissants 66. Ferment into twice the size of dough, take it out and let it stand for 15 minutes.

Illustration of the practice of croissants 77. The dough that has stood still is rolled thin from the middle to the four corners, and the four corners are slowly pulled away to the extent that it can just wrap the butter.

Illustration of the practice of croissants 88. Take the butter out of the refrigerator and put it in the middle of the rolled dough.

Illustration of the practice of croissants 99. The four corners are wrapped in butter respectively. Compacted the seal.

Illustration of the practice of croissants 10 10. Slowly roll out the dough, and sprinkle a little dry high powder to prevent sticking. Try to roll it into a regular shape.

Illustration of how to make croissants111."Roll out the dough about 30 cm, and then stack it from both ends to the middle, with each side aligned as much as possible. This is the first time to get a 30% discount. If it is summer, it is best to put it in the refrigerator for a while before taking it out for operation. Now I don't go into the refrigerator in winter, which saves a lot of time.

Illustration of croissants 12 12. Then continue to roll thin and long, and beat the dough with a rolling pin before rolling, so that it is better to roll.

Illustration of the method of praising croissants 13 13. "After it is finished, the two sides will be superimposed in the middle. This is the second time to get a 30% discount.

Illustration of croissants 14 14. Then roll them out and fold them again. Repeat 12 and 13 to complete the third folding. Then put it in a bag and relax in the refrigerator for at least half an hour.

Illustration of the method of croissant 15 15. Take out the relaxed croissant dough and roll it into thin slices with a thickness of about 3 mm..

Illustration of the method of praising croissants 16 16. Then cut into isosceles triangles with a base of about 10cm and a waist of about 20cm.

Illustration of the method of praising croissants 17 17. Take an isosceles triangle, cut a small mouth in the middle of the bottom and turn it outside.

Illustration of the method of praising croissants 18 18. You can stretch the triangle a little longer and then roll it up from the bottom.

Illustration of the method of praising croissants 19 19. After being rolled, the two ends are bent downward into a crescent shape.

Illustration of the practice of croissants 2020. Then enter the oven and start the fermentation function for 40 minutes.

Illustration of the method of praising croissants 2 12 1. Take out the fermented dough and brush it with egg liquid, then bake it in a preheated 180 degree oven for about 20 minutes.

Illustration of the practice of croissants 2222. After baking, take it out and brush it with butter, and let it cool.

Illustration of the practice of croissants 2323. When eaten hot, the skin is a little crispy and quite delicious. Because the first practice is praiseworthy and not perfect, we will continue to improve it in the future.