Croissant

Prepare the dough ingredients and add them to the stand mixer (except for the butter).

Beat the dough until it is 60% risen, then add the butter, and continue beating the dough until it can be stretched into a gluten membrane.

Place the rolled dough on a baking tray, flatten it, and refrigerate in the freezer for one hour. Roll the unsalted butter into thin slices.

Roll the dough into a length the size of the butter and wrap the butter.

Put it into the pasta machine (fold it back and forth in three layers, repeating the laminating process 4 times).

Cut the rolled-out dough into triangles of various sizes.

Place it in the fermentation box until it doubles in size (temperature 30°C, humidity 76%). Take it out, brush a layer of egg yolk, and sprinkle a little almond slices.

Place in a Gaobike T60 oven with the top heat at 210°C and the bottom heat at 180°C, and bake for 12-15 minutes.