croissant

croissant

Introduction:

"This is a pastry made of Melaleuca."

Production steps:

Step 1: roll the Melaleuca pastry dough into a 0.3cm thick rectangle and cut it into a 40cm wide 2.5cm strip

Step 2: brush the whole egg

Step 3: pick up one end of the strip, roll it around the spiral tube from the tip, and brush the side of the egg liquid outward

Step 4: roll up the semen of croissant

Step 5: after rolling, sprinkle a layer of sugar on the surface

Step 6: put it into the tin foil covered baking tray, close it down, and put it into the preheated oven to bake

Step 7: baked croissant (not filled yet)

Step 8: start making cream stuffing

Step 9: add 12g sugar into 120ml animal cream

Step 10: get ready

Step 11: in process

Step 12: whisk until you can keep the pattern

Step 13: take the mounting bag and the small chrysanthemum mounting mouth

Step 14: put the mounting belt into the jar

Step 15: load the whipped cream

Step 16: fill the cool croissant with whipped cream

Step 17: Delicious croissant, filling can also be replaced with other jam you like

Step 18: croissant

Materials required:

Melaleuca pasta: one serving

White granulated sugar: right amount

Whole egg liquid: right amount

Animal light cream: moderate

Note: baking: oven middle, up and down the fire, 200 degrees, about 15 minutes, baking to the surface golden

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: milk flavor