How to make croissants

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  1.Put water and egg liquid into the bread bucket, put high-gluten flour and milk powder on top , put sugar and salt diagonally, put baking powder in the middle, start the dough kneading function of the bread machine, add butter after 15 minutes and knead until it forms a film.

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  2. Take out the dough and place it in a container to ferment at room temperature for 40 minutes.(Summer)

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  3. Dip your hands in flour and poke a hole in the middle of the dough without collapsing.

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  4. Deflate the dough and divide into equal portions.

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  5. Knead the small dough into the shape of a carrot.Relax for 10 minutes.

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  6. Roll out into a triangle.

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  7. Cut in the middle, length 3 cm.Fold the two corners to both sides as shown in the picture.

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  8.Slowly roll up from top to bottom.

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  9. Place in a baking pan and ferment at room temperature for 30 minutes.

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  10. Preheat the oven to 170℃, brush the fermented croissants with egg wash, and put them in the preheated Heat the oven to 170°C and bake on the middle rack for 20 minutes.Cover with tin foil when baking for 8 minutes to avoid affecting the dark color of the finished product.

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  11.The croissants are so tempting after being baked.

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  12. Finished product picture.