The recipe can be 10 croissants} My family always likes croissants. Because it looks difficult, I have been afraid to try. This is the first time to be praised, but it can be said that it is very successful. Beat Starbucks completely, not to mention. And personally, I think my cooking is better than Starbucks. The process of opening croissants is a bit slow, because it has to make a thousand layers of effect. But it's just two identical steps, repeated several times. So as long as you have enough time, such as when you are free on weekends, take more time to do it. If you can't finish eating, you can keep it in the refrigerator, thaw it when you eat, spray water, and bake it in the oven 180 degrees for 3-4 minutes. It will be as brittle outside and soft inside as it was when it was first baked.

material

High gluten flour 250g sugar 40g milk 50g ice water 70g whole egg liquid 45g butter (for dough) 18g yeast 3g salt 2g butter (for stuffing) 150g.

Practice steps

1, 150g butter, put it in a fresh-keeping bag to soften slightly, and roll out a square with a rolling pin. Refrigerate in the refrigerator until it is solidified.

2. The ingredients of the dough, except butter, are put into the bread machine and stirred.

3. The first program is set to stir 15 minutes.

4. Stir to the swelling stage, add butter, and continue kneading the dough for 15 minutes.

5, can pull out a slightly thinner film.

6. Roll the dough once and relax for 10 minute.

7. Roll the loose dough into a rectangle and freeze it for 10 minutes to set.

8. Roll out the dough and cover it with butter.

9. Fold it up and pinch the sides.

10,7 pat the dough embryo into a rectangle with a rolling pin, put it in the refrigerator10 minute, and roll it into a rectangle as shown in the figure.

1 1, as shown in figure 40%, repeated twice.

12, cut off the corners and cut into a triangle of 7 times 20, *** 10.

13. The triangle is slightly longer outward and rolled up from the bottom.

14, the oven is set to ferment at 30 degrees for about 2 hours, and the size should be doubled, and water should be continuously sprayed on the surface of the dough embryo in the middle to prevent air drying.

15, twice the size after fermentation, coated with egg liquid.

16, oven preheating in advance 180 degrees.

17, baking 15- 18 minutes.

18, take it out and dry it immediately after baking.

19, endless frozen preservation