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.
8. Finished product.
Tips:How to make ham and cheese croissant
