1. Take out the puff pastry and thaw it to soften.
2. Cut them evenly into isosceles triangles, like this you can cut three.
3. Cut the bottom of the triangle with a knife.
4. Grasp the two sides and slowly roll up from the bottom edge.
5. Roll it up and stick it with whole egg yolk liquid on the sharp corners.
6. Make other small croissants in the same way, and the remaining leftovers can be re-kneaded into dough and flattened to continue making it.
7. Cover the baking pan with a layer of silicone oil paper, and place the croissants on the pan.
8. Brush with a layer of whole egg yolk liquid.
9. Put it in the middle of the oven and bake at 200 degrees for about 10 minutes until the crispy surface of the croissant changes color.
10. The baked croissants are delicious with chocolate or powdered sugar as you like.
11. One bite!
