Croissant
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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