How to make Danish croissants

Everyone is a foodie. If not, it’s because you haven’t found what you like to eat. If you want to cook the dishes you like, you have to learn. Now, let me introduce to you how to make Danish croissants.

1. Weigh all the ingredients except butter and pour them into the bread machine.

2.1212 Select the dough proofing mode and knead the dough for 20 minutes.

3.2121 Add the butter and continue kneading the dough. When the bread machine has finished kneading the dough, check whether the dough has been kneaded into a thin film.

4. When the dough has fermented to twice its original size for the first time, gently squeeze the dough with your hands to remove air bubbles and place it in the refrigerator to relax for 20 minutes. Put the butter into a fresh-keeping bag, press it into thin slices with a rolling pin and place it in the refrigerator until hard.

5. Take out the refrigerated dough, roll it into a rectangle, and place a thin slice of butter in the center.

6. Fold up one end of the dough and cover it on the butter. Fold the other side of the dough over again and pinch the edges tightly.

7. Rotate the folded dough 90 degrees, place the dough with the edges facing downward, roll it into a rectangle, and fold it in half.

8. Use a rolling pin to roll the four corners of the dough into a regular rectangle. (If you find bubbles in the dough during the rolling process, pierce them with a toothpick to let the air out.)

9. Put it in the refrigerator for 30 minutes, and repeat this three times.

10. Roll the dough into a rectangular piece about 1.3 cm thick, and use a knife to cut it into small equal-length triangles.

11. Take a small triangular dough piece and make a cut at the midpoint of the bottom of the triangle; use both hands to pinch the two corners, roll it upwards, brush a layer of egg liquid on the small tip at the top, and then roll it up completely.

12. Roll it up and place it on a baking tray for final fermentation at a temperature of 30 degrees and a humidity of 65%.

13. After fermentation is completed, take it out, brush a layer of egg liquid on the surface, put it into the oven preheated to 200 degrees, and bake for about 10 minutes until the surface is golden brown.

The recipe for Danish croissants introduced above may be very simple, but with your extraordinary understanding, you will definitely add your own innovation. If you dare to innovate, you will definitely be able to create delicious food with new ingredients.