A croissant is a crispy bread. Through a series of complex processes, the butter is wrapped in the dough, and through continuous folding, the dough and butter are arranged in layers, so as to achieve a soft and soft effect.

Everyone has seen traditional croissants, but in recent years, due to the innovation of bakers' brains, many croissants have appeared

A Danish croissant is a multi-layered bread made from leavened dough, wrapped in shortening, pressed, rolled out and folded several times.

The zero-failure croissant method will tell you the method and proportion. If you are interested, you can try it.

Main ingredients:

280 grams of flour (prepare as needed), 20 grams of cocoa powder, 3 grams of yeast powder, 140 grams of milk, 40 grams of egg liquid, 2 grams of salt, 35 grams of sugar, 30 grams of butter, sesame seeds, etc.

1. Weigh the appropriate amount for all the ingredients first, you can't estimate it, and strictly follow the grams in the recipe.

Milk can be replaced with water. An egg weighs about 50 grams. Except for the 40 grams used for kneading noodles, the rest can be used to spread the surface.

2. Pour flour, cocoa powder, yeast powder, milk, egg liquid, salt and white sugar into the basin, knead into a relatively smooth dough, and then add butter.

White sugar not only adjusts the taste, but also makes the color of the finished product look better.

3. Knead the butter into the dough. At first, the dough can be kneaded into pieces, but don't worry, knead it patiently and knead the state of the glove film.

Or if you have a bread machine, you can use the machine to knead the dough.

4. The kneaded dough begins to ferment. If you feel that the indoor temperature is slow to ferment, you can use an oven with fermentation function to ferment at 28°C for 1 hour.

5. Knead and press the dough to release the air, divide it into six parts, and knead it into water droplets.

6. Take a piece of dough, and make the drop-shaped dough into a thin sheet, one end is pointed and the other is wide.

7. Roll up from the wide side, the two ends should be thin, and then press the closure under the bottom, and the two ends will naturally bend.

8. After forming, the dough begins to ferment for the second time. It can be fermented indoors or in an oven, and fermented at 40°C for 30 minutes.

Brush the fermented dough with a layer of egg wash and sprinkle with white sesame seeds.

9. Preheat the oven to 175°C, place the baking tray in the middle and lower layers of the oven (the penultimate layer), and bake for 25 minutes. After cooling, it can be stored in a freezer bag.

10. The baked croissant has a good-looking appearance and a rich milk flavor.

There are no additives and it's great for breakfast.