Mini Croissant
Overview
How to cook Mini Croissant at home
Tags
Ingredients
Steps
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Put the ingredients except the flaky butter into the bread machine and knead for about 20 minutes at a time until a smooth dough is formed. Basic fermentation is not performed.
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Make a smooth dough and divide it into two equal portions, which is easier to operate. Spread it into sheets and freeze it in the refrigerator for 30 minutes, or freeze it overnight. Defrost it with the flaked butter the next day until it is almost soft and hard, and then operate.
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The butter has thawed and softened slightly. I divided it into two portions, each portion was 100 grams of butter. Sprinkle flour on the cutting board and roll it into a square of appropriate size.
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Roll the chilled dough into a round shape and wrap in the rolled butter.
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Wrap in butter.
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After wrapping, roll into a rectangle.
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After rolling out the dough.
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For the first three folds, fold from both sides to the middle.
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After folding, roll it out again. I made a total of 2 triple folds, or you can make 3 triple folds, depending on your preference.
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Roll out into 0.5cm thin slices and cut into isosceles triangles with a base of 7cm and a height of 12cm.
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Make a small cut in the middle of the bottom.
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Roll up as shown.
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Keep rolling it up like this.
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Brush with egg wash after the second hair.
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Preheat the oven to 220 degrees and bake for about 20 minutes.
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Pay attention to prevent it from being burned, and the color will be evenly distributed.
