The croissant
By VicentaLakin
I went outside a few weeks ago to see the sale, and I wanted to eat it. I tried today. It was really super simple. I'd say I didn't have a lasagna, but I did it because I didn't have a lot of eggs to put on. It's delicious, unlike Napoleon with the carded da butter. It feels lighter. But it's funny how they smell
Recipe Recommendations
- Flying cake skin 3 photos
- light cream 100ML左右
- vanilla sugar appropriate amount
- flour appropriate amount
- egg liquid appropriate amount
- sweetening
- baking
- an hour
- simple
Steps for The croissant
1
A little flour on the table, three flyers folded up, and the squares were raised carefully。
2
Fold the covers again, repeat it several times. And finally, he grew squares。
3
Cut out the long strips, a little longer. The oven is 200 degrees preheat. Put an egg fluid on the skin。
4
When the screwdriver is covered with butter and flour, the face of the egg fluid is covered with a screw. The shut-down code is in the oven, with some vanilla sugar on the surface。
5
200 degrees, mid-level, 10 minutes up and down. Take it out, take it down, put it down。
6
Light cream with a large spoon of vanilla sugar, with a bag of bouquets, and a cold croissant。
7
You can have tea with tea..The croissant Make Tips
The texture is crispy and fragrant. It would taste better if sprinkled with coarse sugar, as the vanilla sugar made with fine sugar melted easily during baking. The cream horn molds I purchased are not non-stick, so I couldn't get the pastries off after the first batch (the ones wrapped in the photo are from that first try). For the second batch, I greased them with butter and coated them with flour, and they came off very easily. The freshly baked cream horns and molds are very hot, so be careful when holding the mold to remove the pastry.