# Fourth Baking Contest and is Love to Eat Festival# Ham and Cheese Croissant
1.
Roll the Danish dough to a thickness of 0.5 cm and divide it into triangles with a height of 18 cm and a width of 10 cm.
2.
Wrap ham and cheese sticks in the dough.
3.
Roll into a horn shape.
4.
Put it in a baking tray and ferment for 50 minutes at a temperature of 28°C and a humidity of 75%.
5.
After the fermentation is good, the surface is brushed with egg liquid.
6.
Sprinkle with cheese powder.
7.
Bring to 210℃ at oven temperature and bake at 200℃ for 16 minutes.
