Practice steps
1: Put the flour, sugar and yeast into the mixing bucket, mix well with chopsticks, add salt, mix again, then add eggs and milk. The chef machine starts with 1 gear, gradually rises to 2 gears, and kneads until the dough is smooth.
2: Add butter (1) and continue kneading the dough in 2 stops until the glove mask can be stretched out.
3: Remove the dough, roll it round, put it in a container, cover with plastic wrap, and ferment for about 1 hour, to 2 times larger. I use a 40 degree water bath method to ferment, the success rate is high.
4: After the dough is fermented, exhaust it with a rolling pin, then organize it into a square dough, put it into a plastic bag, and refrigerate it in the refrigerator (4 to 5 degrees) for at least half an hour.
5: When the dough is refrigerated and loose, put the butter (2) into a plastic bag and roll out a square flake with a rolling pin.
6: Take out the dough, roll out the dough with a rolling pin to form a larger dough, put the butter flakes on top, cover the dough around the dough, wrap the butter flakes, then roll flat, fold in half and then fold in half, roll flat into a plastic bag, put in the refrigerator and refrigerate for 20 minutes.
7: Take out the dough, roll out the rectangle, fold in half and then fold, roll flat, put in the plastic bag, put into the refrigerator for another 20 minutes. If so, three.
8: Remove the dough, arrange the rectangles, and roll out flat with a rolling pin to form a dough cake about 15 cm wide and 0.4 cm thick. Cut into isosceles triangles with a knife.
9. Cut a small vertical cut at the bottom of the triangle, turn the sides outward, and then roll up to form a beautiful prototype of a croissant.
10: Arrange the baking paper on a baking tray, add the small dough and start the second fermentation. Preheat the oven to 40 degrees, turn off the power and let go of a bowl of water at the bottom to keep the fermentation environment moist. Place in a baking dish and let rise for about 30 minutes.
11: Leave the fermented dough and brush the surface with egg mixture.
12: Preheat oven to 190 degrees, add to baking dish, heat up and down and bake for 10 minutes.
13: Remove and place on a cooling rack to cool. The fragrant and crispy croissants are finished.
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