Exclusive Croissant

Pour 200g of bread flour into a bowl, add 1 egg, 10g of sugar, 2g of yeast, and 80g of milk.

Stir the flour clumps.

Slightly heat the butter to help it soften.

Mix into the flour.

Knead into a smooth dough and let it rest for about 18 minutes.

Roll into thin slices.

Divide into 8 equal parts as shown in the picture.

Roll up from the wide edge.

As shown in the picture, proof until it doubles in size.

Take an egg yolk and mix it evenly.

Brush on the egg yolk mixture.

Sprinkle with white sesame seeds.

Preheat the oven and bake at 175°C with both top and bottom heat for 15 minutes.

Finished product.

Finished product.