Soft croissant

Put the flour and sugar into the basin one by one

Beat an egg, add water and olive oil, then stir the yeast with a small amount of warm water and add it in, then stir evenly.

Slowly add the mixture from step 2 to the basin from step 1 while stirring in the flour.

Live into dough

Cover with plastic wrap and wait for fermentation

When the dough has risen to about 2.5 times in size, it means it has fermented. I spent the night and was a little overheated.

Knead the risen dough on the surface. After kneading, knead the dough into a long strip, then divide it into eight equal parts, and roll each part into a ball shape (if you feel the dough sticks to your hands during this period, you can apply a small amount of melted butter on the dough or the cutting board. If there is no butter, you can use olive oil instead)

Cover the kneaded dough with plastic wrap and let it rest for 15 minutes.

Shape the dough into a drop shape.

Roll it into the shape as shown (I add a little jam)

Roll up from the wide end

Line the baking sheet with tin foil, place the rolled bread dough into the tray, cover with plastic wrap, and wait for secondary fermentation.

After the dough has risen to double in size, beat the other egg and use a brush to evenly brush the egg liquid on the bread dough

Put it in the oven and start baking. Heat up and down to 160 degrees for 15-20 minutes, then 150 degrees for 10 minutes. Each oven is different. Pay attention to the baking status during the baking process and adjust the temperature and time appropriately. Be careful to put water in the oven when baking. I use a pizza pan.

The color should look similar. If you don’t want the color to be too dark, you can cover it with a layer of tin foil.

Done!

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