How to make black sesame croissant bread

With today's booming economy, more and more people are pursuing the pleasure of eating, and more and more gourmet restaurants are popping up. Eating out is certainly a wonderful thing, but it is not as hygienic and clean as eating at home. So in order to satisfy your own "mouth desire", you can learn how to make black sesame croissant bread from me.

1. First, mix the dry and wet materials into a dough, add natural yeast and salt, and mix until the surface is smooth and elastic and can be pulled apart as a mask. Put it in a bowl and ferment at 30℃ for 2 hours. Fold the dough in half and roll it into a ball every 40 to 60 minutes. Repeat this process about 2 times (because the dough is very soft, it will flatten after 40 minutes of fermentation. Therefore, you need to fold it in half and roll it into a ball every 40 to 60 minutes). Ferment until the dough is about twice as large as before.

2. Flatten the dough, wrap it in a plastic bag and freeze it for 2 hours

3. Unwrap the dough and add butter flakes

4. Fold the dough into quarters twice and refrigerate for 30 minutes

5. Press the folded dough bar to 0.5 cm

6. Divide the dough into triangles with a height of 18 cm and a width of 9 cm

7. Roll the dough into a croissant shape

8. Put it in a baking tray and ferment at 30℃

9. Ferment for about 90 minutes until it reaches about twice its original volume

10. Spray water and bake at 210℃ for about 18 minutes, then cool to 150℃ and bake for about 6 minutes. (Spraying water makes the bread crispier)

This is the end of the introduction to the recipe of black sesame croissant bread. It’s up to you from now on. So, start cooking in the kitchen from now on. Believe that you can defeat yourself and it can also defeat it.