Whole Wheat Croissant with Black Olives

Materials are ready.

Chop the black olives and bacon.

Put all the dough ingredients, except for olive oil and salt, bacon, olives, and black pepper, into the food processor to knead the dough.

After forming into a dough, gradually add olive oil and continue kneading.

Knead until a thin film forms.

Then add the diced olives, bacon, and black pepper, and mix well.

Roll the dough into a ball for the basic fermentation, 28 degrees, ferment for 60 minutes.

Divide into 100 grams each, roll into a teardrop shape, and let rest for 15 minutes.

Roll the dough into a triangle.

Pull it while rolling it below.

Roll it out to a width of 22 cm on top, with an overall length of about 45-50 cm.

Roll up from top to bottom, twist into a 27-centimeter long roll, bend both ends to form a horn shape.

Place in the baking tray for the second fermentation, ferment at 28 degrees for about 40 minutes.

After fermentation, brush a layer of olive oil on the surface and sprinkle with cheese powder.

Middle layer of the oven, 190 degrees, bake for 15-20 minutes, depending on the color.

Remove from the mold and let it cool once it's fresh out of the oven.