Mini Croissant

Overview

I was still satisfied with the finished product I made the second time. I was too confident when I made it the first time, and the result was a very oily bread. Half a ounce of oil could be poured into the baking pan. When I baked it for the second time, I stayed by the oven and watched to see if there was any oil coming out. There was a little bit on the way, but it disappeared soon. This made sure that this time it was more successful than the last time!

Tags

• baking
• breakfast
• butter
• cake flour
• high-precision powder
• milk powder
• sugar
• wrap in butter
• yeast
• salt
• water

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Add all the ingredients in the main ingredient to the bread bucket.

   

3. 3 Dough kneading function, knead the dough for 30 minutes.

   

4. 4 Immediately take out the dough and put it in the refrigerator for 30 minutes.

   

5. 5 Put the butter in a plastic bag and roll it into a square slice.

   

6. 6 Roll the chilled dough into a square shape larger than the butter, and put the butter into the dough.

   

7. 7 Wrap the butter diagonally into the dough and roll it into a rectangular shape. .

   

8. 8 Fold one-third of each side into the middle, and then roll it into thin slices. Repeat this three times, placing it in the refrigerator for about half an hour between each time.

   

9. 9 Cut off the surrounding sides with a knife, trim the dough into a rectangle, and then cut it into an isosceles triangle shape.

   

10. 10 Roll up and place on a baking sheet to ferment. Line the baking sheet with oiled paper.

    

11. 11 Finally, brush with a layer of egg wash.

    

12. 12 Preheat the oven to 200 degrees, middle rack, for 15 minutes.