How to make croissants

Cooking seems so simple in the eyes of many people, but when they really try to cook it themselves, they have no idea at all and simply don't know where to start. To make a good dish, method is the key. Next, I will tell you about the specific method of making croissants.

1. Put all the ingredients except the ones coated with oil into a bread machine (ACAMB600) and stir automatically until the rolling stage. (Rolling stage: The dough surface is not yet smooth, a little wet, and has some elasticity when pulled by hand but is easy to break)

2.1 Cover the top and bottom, connect them in the center, then cover the left and right sides, and connect them.

3.2 Roll out the dough into a cross shape with medium thickness and thin edges. After the fat has evaporated slightly, place it in the center.

4. Use your hands to press the fat in all directions to evenly distribute it, and roll the dough into a rectangle with a thickness of 0.3-0.4 cm.

5. Fold in half into thirds, then into fourths, and freeze for 20 minutes

6. Arrange the dough into the desired shape, place it on a tray and let it ferment in a warm place for about 2.5 times, then put it into the middle layer of the oven (Changdi CK-25B), set the temperature to 160 degrees, and take it out of the oven after 25 minutes. You need to monitor the oven yourself when baking, because ovens vary.

Croissants are not complicated to make. I believe that if you read the above carefully, you should be able to gain something from it. Of course, if you want to taste your own craftsmanship, then please give it a try.