Croissant

Knead the dough first and put it in the refrigerator to rest for 20 minutes. Roll out the butter into large pieces

Knead the fermented dough with your hands to make large bubbles and roll it out with a rolling pin

Place the butter slices in the middle of the dough

Fold the four corners of the dough towards the center without too much overlap

$Croissant step 4$

Spread an appropriate amount of dry flour on the surface, use a rolling pin to roll it into a rectangular shape, fold the rolled dough into a third, wrap it in a plastic bag and refrigerate it for 30 minutes for the first fermentation. Repeat the above three times

After three times of refrigeration and fermentation, take the dough out of the refrigerator, continue to roll it out with a rolling pin, and use a pizza cutter to shape it into 8 triangles with a base of 10 cm and a side of 19 cm

Good quantity

Take a triangular piece of dough and use a pizza cutter to cut a 1-2cm slice vertically in the center

Lift up the top corner of the dough with both hands, stretch it slightly and roll it tightly

All rolled up

Place the croissants on the baking sheet and put them back in the oven to ferment

Preheat the oven to 200 degrees and lightly brush the surface of the horns with egg wash

Bake in the preheated oven at 200 degrees for 13 minutes. Be sure not to over-color. When satisfied with the color, cover with tin foil and continue baking for 5 minutes

Take it out of the oven and let it cool, it’s delicious

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