Croissant (one-time fermentation )

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  1.Put all the ingredients together Put in the bread machine, except the butter, the milk and eggs, underneath, and the yeast and sugar, separate.

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  2.Two kneading procedures, start adding butter.I took it out, chopped it with a scraper, and added butter.

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  3.Put it into the bread machine again, perform two kneading programs, and remove the glove film can look like.

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  4. Take out the dough and shape it into a long strip.I use one-time fermentation.

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  5. Divide into small noodle pieces, the size should be even.

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  6. Knead each small dough piece into a smooth and even dough.

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  7.Take a piece of dough and flatten it into a triangle shape.

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  8. Roll up the picture from bottom to top.

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  9. Then bend it into a horn shape.

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  10.Make all the croissants at once.

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  11.Put the fermentation function in the oven at about 38 degrees, add a bowl of hot water, Take it out, brush with water or egg wash, and sprinkle with appropriate amount of chopped nuts.

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  12.Put it into the preheated oven at 165 degrees for 20 minutes.The bread is ready!

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  13. Super soft croissant, Min Ruyi’s work.