How to make seaweed cheese croissants

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  1.Prepare ingredients

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  2.Put the ingredients into the bread bucket in order.The order is: eggs, water or milk, sugar, salt, high-gluten flour, milk powder, yeast, corn oil or butter (if you add butter, it needs to be softened at room temperature in advance.After kneading the bread for 15 minutes, add butter, sugar and salt.Corner added)

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  3.Bread starts the dough function

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  4. Let the dough ferment until doubled in size, take it out and knead it evenly.

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  5. Divide the noodles into equal small doughs.Control the size yourself, take out a small piece of dough and knead it into an awl shape.

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  6. Roll the dough from step 5 into a tongue shape.Cut a small opening in the wide area

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  7. Sandwich the cheese cubes in the middle and cut them At both ends, roll them up.

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  8. Roll it all the way to the end, with the end facing down

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  9. Arrange the shapes one by one and place them on the baking sheet.Place tin foil or absorb grease on the baking sheet.Carry out secondary fermentation (if the indoor temperature exceeds 20 degrees, you can ferment naturally.Put a bowl of hot water in the oven.If the indoor temperature is low, start the oven fermentation function for 20 minutes.After the end, if you feel that the bread has not risen enough, just leave it for a while longer, until You can take it out until you are satisfied.) Take out the egg wash, cut the seaweed into pieces, sprinkle it on the bread, bake in the oven at 150 degrees, middle layer, up and down for 18 minutes.

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  10.Finished product picture