How to make croissants

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  1.Pour all the main ingredients except butter into a basin and mix, then slowly add water.

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  2. Knead into a tough and smooth dough.

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  3. Add softened butter and continue to knead, rub, throw and beat vigorously.The dough will start to look like it will It was horrible, but slowly the dough became smooth as it fully absorbed the butter.

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  4.Knead until it reaches the expansion stage and the film can be easily pulled out.

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  5. Roll into a round shape and place in a basin, cover with plastic wrap for basic fermentation, ferment at room temperature 28 degrees 1 hours to approximately 2.5 times larger.

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  6. Take out the dough and deflate it, divide it evenly into 6 small portions, roll it into a ball and let it rise for 15 to 20 seconds minute.

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  7.Take a small portion of dough, knead it into a carrot shape, and then roll it into a big one and a small one.Dough shape.

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  8. Put an appropriate amount of meat floss on the larger end of the dough piece.

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  9. Roll up from bottom to top.

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  10. Roll up and organize into a horn shape.

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  11. Follow the same method, shape everything and put it on a baking sheet lined with oil paper, and ferment for about 40 minutes.minute.

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  12. When the green body becomes twice as big as before, fermentation is completed, brush the surface with egg liquid.Sprinkle with black sesame seeds to garnish.

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  13.Put it into the preheated oven and bake at 180 degrees for 15 minutes.

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  14. Take out and let cool.

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  15. Finished product picture.