Croissant

Croissant

1. Roll the puff pastry dough into 0.3cm thick rectangles, cut into strips 40cm long and 2.5cm wide

2. Brush with whole egg liquid

3. Pick up one end of the long strip and roll it around the spiral tube from the tip, with the egg brush side facing outward

4. Rolled croissant embryo seeds

5. After rolling, sprinkle a layer of white sugar on the surface

6. Put it in a baking tray covered with tin foil, with the opening facing down, and put it in a preheated oven to bake

7. Baked croissant (no filling yet)

8. Start making cream filling

9. 120ml animal whipped cream with 12g of fine sugar

10. Ready to send

11. Sending

12. Just send it until it can maintain the pattern

13. Get the piping bag and small chrysanthemum piping mouth

14. Put the decorating tape into the jar

15. Fill in the whipped cream

16. Fill the cold croissant with whipped cream

17. Delicious croissants, the filling can also be replaced with other jams you like

18. Croissant

Tips:

Baking: in the middle of the oven, the upper and lower fire, 200 degrees, about 15 minutes, bake until the surface is golden