快速版可颂牛角包 croissant

把酵头的材料全部混合，发酵30分钟 Mix spongr and rest 30 min

混合 盐，糖，软化黄油和水，放入酵种，混合至均匀 Combine salt, sugar,soft butter and water. Add to sponge and mix to combine

加入面粉，抵挡搅拌5分钟。调到中档搅拌8分钟。搅拌好后拿出来揉成团，放入冰箱发酵一晚。如果当天造型，室温发酵90分钟 Add flour and mix on lower speed for 5 min then increase to medium speed mix for 8 min. Remove from mixer, round up, bluk fermrnt in fridge over night. Or 90 min at room temperature if make up on first day.

面团擀成 20×12 cm 大小，放入冰箱冷藏。冻黄油铺在油纸上，铺成 10x12 cm 大小。面团包裹好黄油，擀成 16x40 cm 大小。隔15-30分钟擀一次，一共一次单面折叠加一次双面折叠。把面团放入冷藏至可用 Roll dough to 20x12 cm and chill in freezer immediately. Roll roll-in cold butter to 10x12 cm. Lock in butter to sheeted dough, roll out and give 1 single turn and 1 double turn ～16x40 cm. Chill dough completely.

把面团揉成 45x22 cm 放入冷藏。把面团切成需要大小的三角形，造型好后放入发酵 2.5小时。 Roll dough to 45x22 cm and return to freezer. Make up dough as you prefer, proof for 2.5 hours.

刷好蛋水，烤箱烤 200℃ 20分钟（具体根据自家烤箱而定） Egg wash, then bake at 200 ℃ for 20 min (Or as the bread done)