I used to like to buy bread that looks like a horn when I went to the bakery. Now I can make my own bread, and of course I won't miss making croissants once. Although it takes a long time to make bread, the dough can be shaped at will, and my bread is my master!

material

Materials: high gluten flour 4 100g, low gluten flour 100g, yeast 5g, warm water 200g；;

Accessories: 50g of unsalted butter, 2g of salt, 30g of water, 20g of milk powder, 50g of egg liquid and 80g of white sugar.

Croissant

1

First, the yeast is melted with warm water, poured into 350 grams of high flour, stirred with chopsticks, and then kneaded into dough.

2

Cover with plastic wrap and ferment at room temperature for four times.

three

The fermented dough is made into small pieces and thrown into the bread bucket.

four

Pour in a mixture of water and eggs.

five

Add sugar and salt.

six

Start the kneading function of the bread machine, add the butter cut into small pieces after kneading, and then press the kneading key.

seven

Pour the dough into the pot, cover it with plastic wrap, and ferment it twice as big at room temperature.

eight

Take out the fermented dough, exhaust it, divide it into 12 parts, and cover it with plastic wrap for about 20 minutes.

nine

Knead the dough into a cone.

10

Roll it into a triangle.

1 1

Dig a small hole in it with a scraper.

12

Scroll to both sides

13

Roll up from top to bottom

14

Rub the tips of both ends and put them in a baking tray.

15

Put it in the oven, put a bowl of hot water under it, ferment it twice as big, and then coat it with egg liquid.

16

Put it in a preheated oven 160 degrees middle layer 13 minutes lower layer for 2 minutes.

skill

The amount of water and baking time depend on the situation. When the dough is mixed for the first time and the film is thick, you can stop the bread machine in advance.