Croissant is really a slow work, it takes about 4-5 hours to do it. Don't worry about doing it slowly, but it is very satisfying to eat. A small dough can make it big.
Cut 280g of unsalted butter into small pieces, wrap it in plastic wrap, and put it into a refrigerator with a 15cm x 15cm square butter plate 1.25cm after rolling into a refrigerator with a rolling pin.
Mix high-gluten flour, salt, sugar, yeast, water, and milk. Use the bread machine to make noodles. (post-oil method)
Add softened butter to continue kneading, soft to stretch
After taking out the dough, cover it with plastic wrap and ferment for half an hour.
Place the dough on a chopping board and press it into a 1 cm thick plate. Sprinkle powder on the chopping board and spread the dough that is well-formed on the chopping board
Dish the dough into a square of 26 cm x 26 cm. Wrap the butter board. Butter plate is placed at a 45 degree angle
Put the butter in the middle, wrap the four corners in the middle, and gently click on the opposite corners.
Make the dough thin.
Rectangular into 20cm*60cm rectangle
Fold the twisted dough
Put in the refrigerator for 30 minutes
After 30 minutes of fermentation, turn 90 degrees and repeat steps 9-11. Fermented a total of 3 times.
The fermented noodles are grown into strips (100 cm long). Repair the excess dough on the corners (you can make it in several times)
Use a knife to cut an isosceles triangle with a side length of about 12.5 cm and a bottom edge of 6.25. (about 15)
Draw a long slit of about 2 cm in the center of the bottom edge, and then roll it up.
Stick the two corners to the middle
Fermentation about 60-65 minutes, fermentation to 1-1.5 times larger (best fermentation temperature: 24oC to 26.5oC)
Brushing the egg on the surface
The oven is preheated and baked in the middle of the 200 degree (390F) for 18 minutes. The surface is golden and the fire is immediately turned off.
1. If there is no bread flour, you can use all-purpose flour. 2. When kneading the dough, put enough flour to prevent the dough from getting into the dough, and it should not be used too much, otherwise it will not stick to the back shape. 3. It is also possible to put chocolate into a chocolate croissant in the middle of the roll.