Bánh mỳ sừng bò

Công thức này trong 1 quyển sách dạy làm bánh của tác giả Alan Ooi   do 1 chị chụp lại tặng  mọi người . Mình chép nguyên vào đây nhé .
Đây là 1 công thức bánh mỳ ngon tuyệt vời , ghét mỗi cái là khâu ủ bánh rất mất thời gian , nhưng bù lại thành quả thì không chê vào đâu  được .

A. Sponge Dough
150g high protein flour
2g salt
30 g caster sugar
2g instant yeast
100ml milk
25g butter

B. Dough
70g caster sugar
4g salt
2 nos egg
65ml milk
30g butter
4g instant yeast
C.
1 tsp bread improver
225g high protein flour
80g plain flour
10g milk powder

Method
1. Sponge dough : put ingredients in a mixing bowl and blend until well combined. Put the dough at a warm places , cover and rest for 2 hours.
2, Dough : Mix ingredients A and B until well combined . Add ingredients C and mix until the dough  is shiny . Cover the dough and leave to rise in a warm place for 50 minutes or until double in size .
3 . Divide the dough into 120g each, roll the dough into balls . Use your hand to shape the dough into elongated-triangles . Chill in the fridge for 1 hour.
4. Use a rolling pin to roll the triangle dough from tip to base and stretch it to approx 30cm long .
5 . Cut a slit at the base. Roll the dough up from base to tip into cylinder shape , and slingtly bend both ends to form croissant.
6 . Arrange on a baking tray , let  proof for 30 - 40 minutes
7. Rub the bread with milk , and bake in a preheated oven at 190 độ C for 20 to 25 minutes or untill cooked( remove the bread from oven twice to rub with some butter during baking process )