Croissant
1.
Make the puff pastry according to the method of making puff pastry. After rolling it to a thickness of 0.3CM, cut off the irregular corners with a knife and trim it into a rectangular shape. Then cut into strips with a width of 2.5 cm and a length of 40 cm. Take a long strip and brush a layer of whole egg liquid on one side. Take one end of the long strip and roll it around the tip of the solenoid (the side of the egg wash is outward, the solenoid does not need to be oiled). Roll it all the way to the end of the spiral tube. After it is rolled, sprinkle a layer of white sugar on the surface, put it in the baking tray (closed and pressed at the bottom), and put it into the oven preheated to 200 degrees, the middle layer, the upper and lower fire, 200 degrees, Bake for about 15 minutes until the surface is golden. After baking, take out the spiral tube while it is hot, and after the croissant is completely cooled, fill in whipped animal whipped cream or non-dairy cream in the middle (non-dairy cream itself contains sugar, if it is animal whipped cream, you need Add sugar according to each person's taste before sending it)
Tips:
1. The filling of the croissant can be determined according to your own preferences. In addition to the whipped cream, you can also fill in custard sauce, thick chocolate sauce and so on. But do not use too thin, fluid fillings;
2. After the croissant is baked, you can fill in the filling before eating. Lamb croissants that are not filled with fillings can be stored at room temperature and dry conditions for five days to one week, but once they are filled with custard sauce, whipped cream and other fillings, they must be stored in the refrigerator and stored in the refrigerator. Consume within 24 hours.
