I'm tired of eating toast bread every day, and my favorite croissant hasn't eaten for a day, and it's just that I'm setting up a brand-size new dish, with 400 grams of flour at a time. It's hard to do it while it's hot, but when I think about the smell of bread in the house. The chef's machine has done a great job of matching the materials, throwing it into the chef's machine, rubbing the face in a smooth way, and then looking at his work. By the way, this croissant is just a bull's horn made of ordinary bread, not a cow's horn like that in Danish. The former uses very little butter, while the latter uses butter to straddle and to eat while it is hot; this therefore determines the different appearance and taste of the two. This croissant is for my own use, for the first time in public, with a reasonable ratio of formula and a high success rate. The baked croissants are thin, the layer folds can be torn by hands, taste and taste through the bakery outside, and family and friends like it, and you can watch it again, you can make it, you can't hold it, you can bite it twice every day。
