How to make croissants

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  1. Knead flour, yeast, sugar, salt, add appropriate amount of water into a dough and let it rest for about 20 minutes.

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  2. Soften about 20g of butter at room temperature and knead it into the dough until the dough and butter are fully and evenly blended.Knead the dough and cover with plastic wrap to ferment.It will ferment in about half an hour and double in volume or more

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  3. Fermentation in the dough During the time, put the remaining 90g of butter into plastic wrap and roll it into a thin sheet of about 20*25cm, then put it in the safe room of the refrigerator to refrigerate and harden

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  4. After the dough is fermented, the volume will increase.As shown in the picture, you need to squeeze out the air from the dough and roll it into a long strip of 10*20cm.The thickness is about the same as the diameter of your finger..Wrap the panel in plastic wrap and place in the refrigerator.Ferment for about 40 minutes

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  5. Take out the dough, place it on the chopping board and roll it into a 20*40cm square.Wrap the butter slices into the dough and roll the dough into a 15*30cm rectangle.Fold into three along the long side and place in the refrigerator to ferment for forty minutes.The process of turning the dough three times and placing it in the refrigerator to ferment needs to be repeated three more times.

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  6. Roll the fermented dough into a thin square piece and fold it into a croissant Shape and continue to ferment for an hour (I posted about 100 minutes)

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  7. Fermented croissants are as follows As shown in the picture, do not move the croissants in the baking pan.Movement will easily make the fat croissants slim down, so be sure to leave enough space when placing them.Preheat the oven to 210 degrees for 5 minutes, bake the croissants in the oven for 20 minutes, and take them out of the oven.When they came out of the oven, I saw that the croissants were so good that I temporarily wanted to brush them with some honey, which was not in the original recipe hahaha

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  8.Add a detailed picture of the finished croissant for friends to appreciate