croissants

By VicentaLakin

croissants
I've been learning in the baking pit, I've been particularly touched to see the finished products, I've been so happy to see the children eat so much, I've been so happy

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Steps for croissants

  • 1
    All but butter mixed together。
  • 2
    Butter softener room warm into the noodles, 30 minutes to full expansion
  • 3
    Three hours or so。
  • 4
    I do twice as much for the noodles。
  • 5
    An average of 12 noodles -- 65 grams each -- and a 15-minute wake-up
  • 6
    Big water drop, cut。
  • 7
    Roll it up
  • 8
    Got 12 rolls, 45 degrees, 80% humidity, 2 hours fermentation
  • 9
    In the fermentation, the good bread goes back to the way it was
  • 10
    Here we go, fatty! Cute
  • 11
    Purgatory
  • 12
    Sesame, my daughter says I don't eat black sesame. I have white sesame
  • 13
    I can't wait. I can't wait
  • 14
    Put it in the oven in the middle and lower floors (from the bottom to the upper second level) with a fire of 150 and a fire of 145 degrees for 25 minutes
  • 15
    Color
  • 16
    Gestapo
  • 17
    You can't stop Dodo's little mouth
  • 18
    It's finished

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