Croissant

1

First mix the flour with salt and yeast powder, then gradually add warm milk and make dough.

2

Add 10g of butter to the dough and continue to knead it evenly to make the dough as smooth as possible. Then cover the dough with plastic wrap and place it in the refrigerator to ferment at low temperature for about 1 hour.

3

Add about 80g of flour to the remaining 30g of butter and oily dough, and place it in the refrigerator and refrigerate after making up.

4

Remove the fermented dough and roll it out into a long strip.

5

Remove the oily dough, flatten it, spread it on one side of the water mass, then fold the dough in half and seal the mouth.

6

Fold the sides of the cake towards the middle, and then fold it up again.

7

Place the folded dough in the refrigerator and refrigerate for about 40 minutes, remove it and repeat the above steps of rolling and folding, and then place the folded dough in the refrigerator and continue to refrigerate for 40 minutes.

8

Roll out the dough after the second fermentation, fold it, and place it in the refrigerator for 40 minutes.

9

Remove the leavened dough, cut it into pieces (the layers can be clearly seen at this point), then roll it out and cut it into triangles.

10

Roll out the dough cut into triangles and then roll it up from the big end along the triangles to form the shape of horns.

11

Place the dough into a baking sheet, wake for about 30 minutes, then brush the surface with a layer of egg yolk liquid. Put in the preheated oven and coat it at 200 degrees for 30 minutes.

1. I also made coconut puff pastry; the method for making the pastry dough is the same as for the croissant buns. The item on the right side of the board in Picture 9 is the coconut filling. 2. How to make the coconut filling: 10g butter, 15g desiccated coconut, 6g brown sugar. Mix the ingredients well, then knead them into small balls. 3. You do not need to roll the dough for the coconut puff pastry into a triangle; simply flatten it, shape it into a circle with your hands as much as possible, wrap the filling inside, and seal the edges. Once sealed, flatten the dough and make two cuts on the surface with a knife.