Croissant-You Are Foodie

By Carter
48

Croissant

Main Ingredients

White sesame A moderate amount of
Egg yolk liquid appropriate amount
Corn oil 15g
water 100g
yeast 3 g
Whole egg liquid 25 g
Powdered Milk 10 g
salt 2 g
sugar 20 g
High flour 200g

Step 1 . Mix all the bread ingredients except oil and knead them into smooth dough. After refuelling, continue kneading and falling until the film can be pulled out. Cover the plastic film and put it in a warm place to ferment 2.5 times.

Step 2 . Take out the dough and divide it into five parts. Roll it round and cover it with fresh-keeping film. Loosen it for 15 minutes, and then roll it into a water drop shape, 20cm long

Step 3 . Cut a knife in the middle of the big head, roll both hands down, rub both ends together, shape both ends inward into golden ox horns, discharge them into a baking pan, place them in a warm and moist place, and finally ferment.

Step 4 . After fermentation, brush egg yolk liquid, sprinkle white sesame seeds, put them into a preheated 185 degree oven, middle layer, 20 minutes.

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