Croissant

Overview

Make a few croissants and eat them for breakfast the next day, it's really good.

Put all ingredients except butter into bread pan
Start the kneading process. When the dough is smooth, add soft butter and continue kneading
When a large, slightly transparent film can be pulled out of the dough, roll it into a round shape and proceed to basic fermentation
When the dough is 2.5 times its original size, dip your fingers in flour and poke holes in the top of the dough. If it does not collapse or shrink, the fermentation is successful
Take out the dough, deflate it, divide it into two equal parts, roll each into a ball, and rest for ten minutes
Take one of the dough and roll it into a rectangular shape
Then divided into ten isosceles triangles
Take one of the triangle patches
Roll up from the wide edge to the top corner to form a small horn shape
Roll all the dough pieces into horn shapes in turn, place them on a non-stick baking pan, and ferment them twice in a warm and humid place
When the bread dough has doubled in size, brush a little egg wash on the surface and start preheating the oven to 180 degrees
Put the bread dough into the middle rack of the preheated oven, heat up and down to 180 degrees, for 15-20 minutes
After taking it out of the oven, let it cool on a rack before sealing it and storing it
Small croissants, good for breakfast or snacks

$Croissant step 14$
The internal organization is also very good