When the wake-up grill is twice as big, you need to brush water on the surface twice, then cut a few oblique corners with a knife and bake it in a hotel oven with water spraying function. If you use a small oven at home, it is recommended to put some water in the oven. (I really don't know where to put 500 grams of high-gluten flour, 15 grams of sugar, a proper amount of salt and yeast, vegetable oil and 300 grams of water into a bread machine, and after stirring it into a smooth dough, I don't need to cover it with plastic film, so I can put it directly into the pot and cover it for growth.

The size of the partition depends on the size of your oven. Don't be too broken when you divide it. It is best to make the whole block into an oval or cylindrical shape, with the mouth closed down. Try not to exhaust deliberately when folding, and then relax for 30 minutes to an hour. It mainly depends on whether you can easily shape it by yourself. Directly mix water, yeast, salt and flour into a bread machine to make dough, then ferment for about 40 minutes, and then double it, so it is not winter. After fermentation, divide it into three parts, stack it in a jar, and wake it for 10- 15 minutes.

Take out the dough, knead it round, put it in the plastic wrap of the steel pot cover for the first time, and ferment it in a fermentation box with a humidity of 28 degrees and 75 degrees. If there is no fermentation box, it can be fermented in an oven in a closed space in winter, with a bowl of hot water next to it to create a warm and humid environment. When finished, coat the surface with wheat bran evenly. Spread butter evenly on the baking tray, cover the dough with a cloth and ferment for about 1 hour for 40 minutes. When the dough is fermented to twice its original size, the fermentation is completed. Mark three vertically with a knife because it can shorten the mixing time, and more importantly, it can reduce the dough temperature and control the final desired temperature.

Croissant Croissant, also known as croissant, is one of the traditional French breakfasts. With milk coffee, butter or jam, it is an authentic French romantic breakfast. Crispy rosin has a crisp skin and a soft and slightly tough lining. Moreover, the delicious butter makes the dough malleable: when we make croissants, we should also rub out the glove film, which is more malleable, better in shape and not easy to break during plastic surgery.