croissant

croissant

Introduction:

"I went out a few weeks ago and saw that it was on sale, so I wanted to eat it all the time. I tried it today. It's really super simple. I bought the original Flying cake before. Originally, I wanted to say that I didn't make thousand layer pastry. I was afraid it would be bad. I tried to make egg tarts with this one, but I didn't have many eggs before the festival, so I made this one. It's very delicious. It's not the same as Napoleonic (Melaleuca pie) with Carda cream. It feels lighter. But I feel that the smell of the flying cake is strange. Next time, I'd better roll out the thousand layer pastry by hand. "

Production steps:

Step 1: sprinkle a little flour on the table, fold 3 pieces of flying cakes and roll them into rectangular pieces carefully.

Step 2: fold the quilt and roll it out. Repeat several times. Finally, roll it into a rectangle.

Step 3: cut out the required strip and slightly lengthen it. Preheat the oven at 200 degrees. Put a layer of egg on the dough.

Step 4: apply a layer of butter to the screw horn tube and coat it with flour, then wrap the dough with egg liquid on the screw horn tube. Tuck in a baking tray and sprinkle with vanilla sugar.

Step 5: 200 degrees, middle layer, bake over high and low heat for about 10 minutes until colored. After taking it out, take off the spiral angle tube and let it cool down.

Step 6: whisk the cream with 1 tbsp vanilla sugar, put it into the flower mounting bag and squeeze it into the chilled croissant.

Step 7: it can go with afternoon tea

Materials required:

Pie skin: 3

Light cream: About 100ml

Vanilla sugar: right amount

Flour: right amount

Egg liquid: right amount

Note: the taste is crisp. If you sprinkle coarse granulated sugar, it should be more delicious. Vanilla sugar made of fine granulated sugar is easy to bake. The spiral angle tube I bought doesn't have anti sticking function. It can't be roasted for the first time. The second pot is coated with butter, and it's very easy to take off The freshly baked croissant and spiral tube are very hot. You can remove the crispy skin by holding the spiral tube carefully.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet