French croissant

1. Fresh yeast, water, and whole eggs. Dissolve fresh yeast using hand warmth.

2. After mixing and dissolving, add T45 and then T55. Milk powder, sugar, and salt. Coking butter. Knead into a ball.

At this point, the dough is not smooth. No problem. Cover the plastic wrap and let it relax for 30 minutes.

4. Take a piece of oiled paper and use a rolling pin to repeatedly fold and compact the butter.

5. Use oil paper to fold the butter on all four sides and roll it out to the size you need.

6. Rub the loose dough smooth. Push and press with your hand. Flatten the dough.

7. Flatten the dough and roll it out to a size that can wrap around butter slices. Place the previously sorted butter slices in the middle position. It is important to note that the softness of butter should not be too hard. Press the butter slice with your hand to better bond it with the dough. Align the top and bottom of the butter slices with the dough slices. yes! Align, no need to package.

8. Lift both sides of the dough sheet, fold it towards the middle, and wrap it with butter.

Before the first folding, we use a knife to make a cut on both sides of the dough. Throwing Hands Powder

10. Roll it into a rectangle. Cut off the irregular areas on both sides. Fold towards the center at the left quarter. Fold from the right three-quarters towards the center. Meeting at both ends. Then fold the dough in half from the middle position. After folding, if you feel the butter soften. Wrap the plastic wrap and let it freeze in the refrigerator for 15 minutes.

11. Side opening. Roll the dough into a rectangle again. Repeat the previous four fold folding. Freeze again for 15 minutes. If you feel that the butter has not become very soft, you can proceed to the next step directly.

12. Roll it into a rectangle, and the dough pieces are like folding a blanket. 30% off. Complete the third folding. Wrap with plastic wrap and refrigerate for 30 minutes.

Roll the dough into rectangular pieces with a thickness of 4 millimeters. Divide into isosceles triangles.

14. Cut a small opening at the bottom of the triangle with a knife. Stretch the entire triangle.

15. Lift up the corners on both sides of the opening and roll it inward.

After rolling, brush the surface with egg mixture. Fermentation is carried out. The fermentation temperature should not exceed 30 degrees.

17. Fermentation to twice the size, brush the egg mixture again, and bake at 180 degrees for 5 minutes in the oven. Take out the baking tray and rotate it to a lower plate. 170 degrees for another 10 minutes. The specific temperature should be adjusted by the oven. Observe the surface coloring, and the surface should appear caramel colored.

18. Boil sugar water and sugar. After the litigation is ready, brush it on the surface. After brushing, return the sample to the oven and bake for 1 to 2 minutes until the surface sugar water is dry.