Preparation

Mix the pre-ferment:

• 在搅拌碗中，将温水和酵母搅拌在一起。等待他们泡沫大约2分钟。加入面粉，并在低速上混合3分钟（手工约5分钟）。面团会粘稠，有些块状。盖上盖子并在室温（75°F）上休息12小时，直到散装两倍。

做面团：

• In a small pan or bowl, combine the water and milk. Pour the liquid into a large mixing bowl and add 1 teaspoon of the sugar. Sprinkle the yeast over the warm liquid, stir to dissolve, and let sit until it starts to foam, about 2 minutes.
• 加入面粉，剩余的糖，盐和柔软的黄油，并加入预发酵和混合。如果使用立式搅拌机，用面团钩揉捏，停下来将面团推下钩子。揉捏，直到面团不撕裂，大约12分钟。（如果手工工作，揉约15分钟。）面团会柔软而柔软。
  

• 将面团转移到一个大的油脂上，并用塑料盖住。在室温下升高（避免放松的地方），直到大量翻倍，大约1小时。

Roll out the dough:

• 在略微面粉的表面上，将面团卷成一个1/2英寸厚的12×14英寸矩形。
• Transfer the dough to a baking sheet, brushing off any excess flour. Cover it with plastic and put it in the freezer until it’s as firm as chilled butter, about 30 minutes.

Pound the butter to make it pliable:

• Five minutes before the dough is finished chilling, lay the cold butter between layers of plastic wrap or freezer bags. With a rolling pin, pound the butter into a 12×7-inch rectangle that’s uniformly thick. Even out and square up the rectangle with your fingers and a dough scraper.
  

Seal the butter in the dough:

• On a lightly floured surface, position the pounded butter on one side of the dough rectangle, lining it up parallel with the edges and leaving about 1/4-inch margin. Fold the rest of the dough over the butter. Pinch the edges to seal in the butter. Fold the pinched edges over.
  

• 将面团矩形放置在折叠边缘的情况下。将面团滚成一个1/2英寸厚的10×20英寸矩形。
  

折叠并滚动以制成片状层

• 将面团的三分之一折叠到中心，在您走时刷掉多余的面粉。将另一层折叠在两层上，根据需要刷面粉。每次转弯后，在面团中按下凹痕，以提醒您您已经进行了多少圈（此时，只有一个）。将面团用塑料包裹，然后冷藏至少30分钟，让面筋放松，黄油结实。
  

• Remove the dough from the refrigerator, position it horizontally, and roll it out to a 10×20-inch rectangle. Fold, rewrap, and chill as before. Repeat this sequence once more.
  

Shape and bake the croissants:

• Let the dough rest for 1/2 hour, then roll it into a 19×25-inch rectangle that’s 1/8 inch thick. Trim ragged edges and slice the dough in half horizontally, leaving both halves in place.

  On the upper edge of the top strip, measuring from the left corner, cut small notches every 4-1/2 inches. On the lower edge of the bottom strip, do the same thing. With a pizza cutter and a ruler, connect the upper left corner of the top strip to the first notch on the bottom strip. Continue, making parallel diagonal lines. Now connect the lower left corner of the bottom strip to the first notch on the top strip to cut a triangle; continue until you end up with 20 triangles and some scraps.

  

• 在每个三角形的基部的中间切一个小缺口，然后用鸡蛋洗净三个角。凹口帮助滚动的羊角面包卷成新月。从三角形的底部开始，轻轻拉动，使缺口分开。每次将基座折叠两次，每次1/2英寸，随着您的束缚。
  

• 用占主导地位的手向尖端滚动，另一只手轻轻拉动尖端。完成卷卷，使尖端在羊角面包下面。将其转动，使得卷的线会汇聚到您，并将羊角面放在羊皮纸衬里的烤盘上；在羊角面包之间至少留1英寸。
  

• 将每种羊角面包的末端轻轻弯曲到您的末端，并用鸡蛋洗涤刷羊角面包。（如果您要冷冻羊角面包，请立即进行。）让它们在室温下露面，直到大量翻倍，约1小时。将烤箱加热到375°F。在热烤箱中烘烤羊角面包18至20分钟，或直至金黄色。要检查是否巧妙，请轻轻推开羊角面包的内曲线。如果弹回，羊角面包将被彻底烘烤。
  

Make Ahead Tips

Shaped, unbaked croissants can be frozen on a baking sheet, then wrapped in plastic wrap and frozen. To bake frozen croissants, take them out of the freezer the night before and defrost them, uncovered, in the refrigerator. The next morning, let them rise at room temperature until almost doubled in bulk (1 to 2 hours) before baking.