A croissant is very similar to a croissant. Many people think it is the same pastry, but there are still differences between the two types of bread.Material difference: croissants are made with vegetable oil; croissants are made with real butter. Appearance difference: croissants are generally made in the shape of horns; croissants are generally made in the shape of sheep's horns. Different production methods: croissants are made with flour, butter, sugar, eggs and yeast; croissants are made with dry yeast, high-gluten flour, warm water, salt, eggs, sugar, butter, and milk

The production method of croissant is also relatively simple, the specific steps are as follows:Prepare clean water first, add ice cubes to cool down to about 10 degrees Celsius. Weigh 500g of wheat flour in a basin, add salt, sugar, an egg, soft butter (heat it in the microwave for 30 seconds), and mix well. Weigh 20g of yeast powder, add 100g of purified water at 10 degrees Celsius, and stir to dissolve. Dig a deep hole in the mixed flour, pour in the yeast liquid, and stir to fully absorb it. Then pour in half (110g) of purified water at 10 degrees Celsius and mix well. Pour in the remaining water while stirring until the water is completely absorbed by the flour.

Continue kneading until the dough becomes soft and smooth. Put the dough into a bowl, cover with a slightly damp cloth, and place in the refrigerator to chill for 1 hour. Take the refrigerated butter out of the refrigerator, place it between two sheets of oven paper, and gently roll it out with a rolling pin to soften the butter. Then roll out the butter sandwiched between the oven paper roughly into a rectangle.

Take the dough out of the refrigerator and roll out a rectangle with a length-to-width ratio of 2:1. Roll out the butter into a rectangle 1/2 the size of the dough, then spread it on the dough, fold the other half of the dough and cover it with the butter. Roll out the dough again, and roll out a rectangle with a length-to-width ratio of 3:1. Divide the dough into 3 equal parts: Fold the 1st aliquot over the 2nd aliquot. Use a small brush to brush off the excess flour on the dough, then fold the 3rd equal part of the dough over the 1st part. Cover the dough with cling film. Take the dough out of the refrigerator and do it again according to the previous method, still fold it in 3 equal parts and put it in the refrigerator for 1 hour. Repeat the above procedure one last time, fold the 3 equal parts and put them in the refrigerator for 1 hour. Take the dough out of the refrigerator, and use a rolling pin to roll the dough into a thin rectangle with a thickness of 0.3 cm and a ratio of length to width of 4:1.

Trim the corners of the rectangular thin crust to a right angle and fold the long sides in half. After unfolding, cut the dough into 2 equal parts along the crease. Stack two thin doughs, cut the dough into several isosceles triangles evenly with a long knife, and cut them into rectangles with one knife at the beginning. Then roll each isosceles triangle from the bottom up to form a croissant, and place the croissant dough on a wire rack lined with oven paper. Place a baking sheet on the bottom of the oven and preheat the oven to 180 degrees. At the same time, spread the beaten egg mixture on the fermented dough. Before placing the dough in the oven, pour 50 ml of water (outside the recipe) into the preheated baking pan (water bath method) and bake for 25 minutes. Once the croissants are out of the oven, let cool naturally on another grill.Croissant is relatively soft, so it is generally not a problem to leave it for 2 to 3 days. Over time, its taste will become hard and it will lose its original glutinous taste, so it is recommended to eat it. For croissants, it can be left at room temperature for two to three days.