Croissant practice

A: The steps of croissants are as follows:

1. Put the raw materials into a blender and stir. After the flour is caked, add butter and turn it slowly and quickly.

2. after forming a group. Put it in the refrigerator for 30 minutes to relax.

3. Roll out the dough and fold it with flaky shortening.

4. After turning 90 degrees, roll it longitudinally to 60cm, then fold it in half as shown in the figure, then fold it again, and relax 15 minutes.

5. Repeat the operation in Step 4 and Book Forming.

6. Roll out the dough and cut it into triangles with a thickness of 5mmx and a width of 8cmx 15cm.

7. Then roll it up from the wide side, as shown in the figure. I made three chocolate sandwiches. Chocolate melts easily in hot weather, so take it out and refrigerate it, and you can use it soon. Otherwise, just expose yourself a little like me and stay awake for 60 minutes.

8. Wake up and brush 80% egg liquid. Then put it into the oven to fire at 200℃ and 190℃.