Croissants.

Making croissants:

Ingredients: 250g of wheat flour and 40g of sugar for Zhongyu bread.

Accessories: 50g milk, 70g ice water, 45g whole egg liquid, butter 168g, 3g yeast and 2g salt.

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 stirring is set to15min.

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 and pinch both sides.

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

1 1, 60% off as shown in the figure, repeat twice.

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

13, the triangle is rolled out a little longer and rolled up from the bottom.

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

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

16, oven preheating in advance 180 degrees. Bake 15- 18 minutes.

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

Tips: 1. The water absorption of flour is different. Everyone should reserve some milk and don't mix the flour too thinly.

2. The oven temperature is for reference only. When baking, you can directly observe the color of croissants to avoid burning.