How to make croissants (corn oil version)

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  1.Pour all materials into the basin.

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  2.Use chopsticks to stir into fluff.

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  3. Take it out and put it on the chopping board, rub it, beat it, and use your palms little by little.Knead vigorously.If the dough is not wet enough, add a little more water and knead repeatedly.

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  4. Rub the mask until it comes out.

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  5.Shape into a ball, cover with plastic wrap, and leave in a warm place to ferment.

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  6. Ferment until 2.5 times in size.Poke it with your hand and it will not return.Once it shrinks and doesn't rebound, it's ready.

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  7. Take out the exhaust, divide it into four parts, roll it into a round shape and cover it with plastic wrap to wake up Send for 20 minutes.

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  8. Knead into a carrot shape.

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  9.Dry into the shape as shown.

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  10.Roll up from the wide end

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  11. formed into a horn shape.

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  12. Put the baking sheets in order.I ran out of oil paper at home, so I used of aluminum foil, brush it with a layer of oil and put it on.

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  13.Put it in the oven without turning on the heat, put a bowl of hot water under it, and wait.Second serve.

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  14. Ferment until doubled in size, take it out, brush with egg wash, and sprinkle with Sesame.

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  15. Preheat the oven to 170 degrees and bake for 15 minutes.

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  16. Bake and place on plate.

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  17. Here is another picture of the internal organization, the drawing is very good.It is soft and delicious, as if it has been inflated.