A croissant is a kind of bread with a crisp crust. Through a complex series of processes, the butter is wrapped in the dough, and the dough and butter are arranged in layers by continuous folding to achieve a soft effect.

Zero failure croissant recipe will tell you the recipe and proportion, and interested in you quickly start to try it.

The specific steps are as follows:

1. Prepare water and cool it to about 10 degrees Celsius.

2. Weigh 500g of wheat flour in a bowl, add salt, sugar, an egg, and soft butter (microwave for 30 seconds) and mix well.

3. Weigh 20g yeast powder, add 100g pure water at 100°C, and stir to dissolve.

4. Make a deep hole in the flour mixture, pour in the yeast solution and stir until completely absorbed.

5. Then pour in half (110g) of pure water at 10℃ and stir evenly. Stir and pour in the remaining water until it is completely absorbed by the flour.

6. Remove the dough from the fridge and roll it out into a 2:1 rectangle.

7. Roll out the butter into a 1/2 size square and spread it over the dough. Roll the other half and butter it.

8. Open the dough again and grow it into a rectangle with an aspect ratio of 3:1.

9. Divide the dough into three equal portions: Stack the first equal portion of dough on top of the second equal portion. Use a small brush to remove excess flour from the dough, then fold an equal amount of the third part over the first.

10. Cover the dough with plastic wrap. Remove the dough from the fridge and make it again as before, still folded in half into 3 equal pieces, and refrigerate for 1 hour.

11. Repeat one last time, folding in 3 equal portions and refrigerating for 1 hour.

12. Remove the dough from the refrigerator and use a rolling pin to roll the dough into a rectangle with a thickness of 0.3cm and an aspect ratio of 4:1.

13. Cut the corners of the rectangular pancake at right angles and fold the long sides in half. Once the dough has unfolded, cut it into two equal pieces along the crease.

14. Put two thin doughs on top of each other. Use a long knife to evenly slice the dough into isosceles triangles.

15. Then roll each isosceles triangle from bottom to top into a croissant and place the croissant dough on a wire rack lined with oven paper.

16. Place the baking sheet in the bottom of the oven and preheat the oven to 180 degrees. Meanwhile, spread the beaten egg mixture over the leavened dough.

17. Before placing the dough in the oven, pour 50ml water into the preheated baking pan and bake for 25 minutes.

18. To finish, dust the croissant with icing sugar and garnish with a bit of fruit.

French horn handles are sweet and crisp, simple to make, is an indispensable breakfast food.