Croissant

Name: Croissant
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 sheets Flying cake crust; About 100ml Light cream; Some Vanilla sugar; Some Flour; Some Egg liquid

by I want to change my name anyway

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

A few weeks ago, I went outside and saw this for sale, so I wanted to eat it all the time. I tried it today, it's really super easy.
I bought the original flavour cake before. I originally wanted to say that I had never made the puff pastry and I was afraid that it would be bad. I used this to make an egg tart, but there were not many eggs hoarding before the festival, so I made this. It's very delicious, unlike the Napoleon (melale pie) with the cassava cream, this one has a lighter taste. But the smell of flying cakes is weird, so next time I will roll the puff pastry by hand..."

Ingredients

3 sheets Flying Cake Crust
About 100ml Light Cream
Some Vanilla Sugar
Some Flour
Some Egg Liquid

Croissant

1. Sprinkle a little flour on the countertop, fold the 3 flying cakes, and carefully roll out the rectangular noodles.

2. Fold the quilt in the same way as the quilt, then roll it out, and repeat several times. Finally roll out a rectangular dough sheet.

3. Cut out the required strips and stretch them slightly. Preheat the oven at 200 degrees. Spread a layer of egg wash on the dough.

4. After spreading a layer of butter on the spiral tube and moistening it with flour, wrap the egg-liquid dough on the spiral tube. Close the mouth down and place it in the baking dish, sprinkle some vanilla sugar on the surface.

5. Bake at 200°C, middle layer, up and down for about 10 minutes until it is colored. After taking it out, remove the spiral angle tube and let it cool.

6. Whip the whipped cream with 1 tablespoon of vanilla sugar, put it in a piping bag, and squeeze it into the cold croissant.

7. Can be paired with afternoon tea...

Tips:
The taste is crispy, and it should be better if you sprinkle with coarse granulated sugar. The vanilla sugar made of fine sugar is easy to bake.

The spiral angle tube I bought has no anti-sticking function, and it cannot be peeled off the first time it is baked (the one wrapped in the picture is the first time ==). The second pot is coated with butter, and it is very easy to take off... The croissant and the spiral tube just baked are very hot. Carefully clamp the spiral tube to remove the pastry.