Croissant

Add milk and water to yeast, mix well, and let stand for about 5 minutes

Put all the ingredients into the bread machine

Add butter

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

Let the dough rest in the bread machine to ferment for 30 minutes. Knead the fermented dough with your hands to make large bubbles and roll it out with a rolling pin

Roll the softened butter at room temperature into a square of 15x15 cm, put it in the refrigerator until set aside (about 30 minutes), place the butter piece in the middle of the dough to connect it

Fold the rolled dough into three, wrap it in a plastic bag and refrigerate it for 30 minutes for the first fermentation

Fold the rolled dough into three, 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

Roll up

Place the croissants on the baking sheet and return to the oven to rise

Fermented well

Preheat the oven to 200 degrees and lightly brush the surface of the croissant 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

Out of the oven

Delicious

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