How to make croissants with the oven

Recipe: 225 grams of milk, 9 grams of fast dry yeast, 15 grams of granulated sugar, 8 grams of salt, 40 grams of softened butter, 400 grams of high-gluten flour, 225 grams of butter for wrapping.

Preparation steps:

1. Heat milk to boiling, cool to lukewarm, then add yeast to dissolve. Add all ingredients except butter and knead vigorously for 5 minutes on the counter to form a smooth dough. Wrap in plastic wrap and refrigerate for 30 minutes.

2: Take the butter and cut it into small pieces with a knife.

3: Put the butter into a plastic bag.

4, use a rolling pin to press into thin slices. Press it well and put it in the freezer until hard.

5: Take out the chilled dough and roll it into a rectangle. Place the buttered sheet in the center.

6: Fold one end of the sheet over the butter.

7: Fold the other end sheet to the center as well.

8: Pinch one end with your hands. From the pinched end, press your hand against the dough sheet toward the other end, pressing the air bubbles in the dough sheet toward the other end

9: When you get to the other end and the air bubbles are out, pinch the other end as well.

10: Place the pasta sheet with its mouth closed downwards

11: Roll out the pasta sheet into a rectangle once again. Use a rolling pin to roll toward the four corners of the sheet, making it easy to roll into a regular rectangle. If you find any air bubbles in the dough during the rolling process, use a toothpick to pierce them so that the air can escape.

12. Fold the dough in half. Place in the refrigerator for 20-30 minutes. This is the first round of tri-folding.

13: Roll out the dough into a rectangle again and make the second round of folds. After folding, roll out the dough into a rectangle again and make the third round of folding. This is the third round of tri-folding completed. If during the rolling process, you feel that the dough sheet is shrinking back, or the butter is starting to melt, you can put it into the refrigerator to relax for another 20 minutes. If the weather is too hot and the butter is too soft, you can put it in the freezer to make the butter harden before operation.

14: After folding the dough in three rounds, use a rolling pin to gently roll it into a long strip.

15: On the long rolled out piece of dough, use a knife to cut out regular triangles. If possible, measure with a ruler and try to make the divisions as even as possible.

16: Once divided, take a small triangular piece of pasta

17: Make a slit at the midpoint of the bottom of the triangle.

18: With two hands, pinch the two corners and roll upwards. (If you like to wrap the filling in the croissant, do so at this step.)

19, continue to roll upwards

20, rolled, row into the baking dish, to the temperature of 30 degrees, humidity 65% for the final fermentation. Fermentation is complete, the surface lightly brushed with egg wash, 200 degrees, baking for about 15 minutes (temperature and time according to their respective oven discretion)