Horn Burger

3. Check the dough after kneading for 10 minutes. If a thick film can be pulled out, add butter, and knead until the glove film can be pulled out

4. Shape the dough into a round shape, put it into a basin, and cover it with plastic wrap

5. Dip your hands in flour and insert into the dough. If it does not collapse or shrink, the fermentation is complete

6. Take out the dough and use a rolling pin to deflate it

7. Divide the dough into 6 equal portions, roll into droplets, cover with plastic wrap and rest for 15 minutes

8. Roll the dough into a triangle with a length of 20 cm and a height of 35-40 cm

9. Roll up from bottom to top

10. Place them one by one into the baking pan

11. Start the fermentation function of the oven, set to 38 degrees, 50-60 minutes

12. Make egg yolk liquid: 10g egg yolk + 20g milk, mix well, sift and put into a spray bottle, spray evenly on the bread

13. Preheat the oven to 170 degrees for 18 minutes

14. Immediately after the bread comes out of the oven, place it on a drying rack until warm, cut it in half with a bread knife

15. Fry bacon slices until golden brown, slice tomatoes, wash and dry lettuce

16. Spread mayonnaise on the croissant, top with lettuce, bacon, tomatoes, and top with mayonnaise

17. Nutritious breakfast!

18. Pair it with a cup of hot milk

19. Finished product picture

20. Get a dark croissant

21. One more