How to make baby croissants

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  1.Put flour, salt, yeast and fine sugar into a large bowl

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  2. Knead the dough into fine pieces

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  3.Heat 7 grams of butter in the microwave until it becomes liquid., import into the flour, and continue kneading the dough

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  4. Knead it into a smooth small dough, and use to keep it fresh Seal the membrane and ferment for one and a half hours

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  5. Press the fermented dough to remove the air inside , put in the refrigerator for half an hour

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  6. While the dough is refrigerated, put 60 grams of butter into it to keep it fresh In the bag

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  7.Use a rolling pin to beat into a thin piece as shown in the picture

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  8. After half an hour, take out the dough and use a rolling pin to roll it into a dough.Put the butter into the center of the dough.

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  9.Wrap the butter in the center with the surrounding dough

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  10.Use the rolling pin to roll it flat again

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  11.As shown in the picture, fold the dough on both sides

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  12. Roll out the dough again, repeat steps 10-11 three times, put it in the refrigerator, refrigerate it for half an hour, take it out, continue to roll it out, repeat steps 10-11 three times, and put it in Refrigerate for half an hour, take it out again and roll out the dough 3 times using the above method, put it in the refrigerator for half an hour

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  13.Take the dough out of the refrigerator, cut it into a triangle, and cut a small strip at the bottom of the triangle, as shown in the picture

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  14. Roll up the triangle from the bottom to the top, as shown in the picture, into a horn shape, put it in a baking pan, and ferment for one and a half hours.After an hour and a half, pour egg wash on top and put it in the oven at 200 degrees for ten minutes.After ten minutes, take it out of the oven and cover it with a layer of aluminum paper.Place in oven again.Ten minutes at two hundred degrees.Sorry for not taking a photo

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  15. Done!