How to make croissants

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  1.Prepare materials

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  2. Put all the materials in Together (except for the 70g butter and one egg used for wrapping), knead into a smooth dough

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  3. Knead the dough for about half an hour (if you have a bread machine, you can save a lot of work), knead until the dough pulls up and forms a film

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  4. Ferment until twice the original size, press a pit with your finger so that it does not shrink or deform

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  5.Put the dough on the chopping board, knead the dough to deflate the air, then wrap it in plastic wrap, refrigerate and let it rest for 20 minutes

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  6.Put 70g of butter into a fresh-keeping bag, and roll it into a thin and even rectangular butter piece with a rolling pin

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  7.Take out the dough and roll it into a rectangular piece, about three times as long as the butter piece and wider than the butter piece

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  8.Place the butter piece in the middle of the dough piece

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  9.Cover the butter with the dough

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  10.Wrap the butter as shown in the figure and connect both sides Press the actual gaps

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  11. Roll out into a rectangle again

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  12.Fold the dough piece inward from 1/3, wrap it in plastic wrap and place it in the refrigerator to rest for 20 minutes

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  13. Take out the dough and roll it into a dough sheet again, fold it again, refrigerate it to rest for 20 minutes, take out the dough, fold it three times and twice Wrapping and refrigeration

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  14.Take out the relaxed dough and roll it into a rectangular sheet

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  15.Use a knife to cut into triangles

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  16.Cut a knife in the middle of the base of the triangle

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  17. Roll it up from the bottom up

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  18. Go to the top and brush a little egg wash on the tip

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  19. Roll up the croissants and put them on the baking sheet with a wider space in the middle.Let them ferment for 40 minutes until they reach their original shape.Twice

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  20.Brush a layer of whole egg liquid on the surface



21.Preheat the oven to 180 degrees for 20 minutes

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  22.Soft and sweet croissants are out of the oven