How to make croissants

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  1.Prepare materials

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  2. Sieve the powder, make a nest, put sugar water in the middle, and sprinkle yeast Beat an egg on top of the flour

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  3.Knead the flour evenly

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  4.Add butter and continue kneading evenly

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  5.After uniformity, take it to the dough press and press it back and forth about 8-10 times

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  6.After pressing, sprinkle flour on the container, put the dough in, and then put it in the refrigerator to chill

• 7.Crush the shortening into thin slices and put it in the refrigerator to chill until the softness and hardness are consistent with the dough.

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  8.Take out the dough and roll it out

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  9.Put shortening Place it inside the rolled dough

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  10.Wrap well and continue rolling out

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  11. After rolling it out, fold it into thirds and put it in the refrigerator for 15-20 minutes.Repeat three times.The last time, keep it cold longer

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  12.After iced, take it out and roll it into thin slices, about 2cm

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  13.Trimming

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  14.Cut isosceles triangles

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  15.Bottom Make a cut

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  16.Roll from the bottom

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  17.Wash the head with egg liquid

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  18.Make it into a horn shape, grease the baking pan with oil, and put it in the fermentation box to ferment for about 30 minutes

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  19.After fermentation, wipe the egg yolk liquid on the surface

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  20.Put it into the oven and bake at 200 degrees, the time depends on Depending on the size, 8-15 minutes