80 grams of flaky butter
65 grams of low-gluten flour
65 grams of high gluten flour
Butter 15g
A little salt
Cold water 70 ml
Sugar powder 15g
How to make croissants?
After the thousand-layer cake is rolled to a thickness of 0.3cm, the irregular corners are cut off with a cutting knife and trimmed into rectangles.
Cut into strips 2.5 cm wide and 40 cm long.
Take a long strip and brush one side with whole egg liquid.
Pick up one end of the strip and wrap it around the spiral tube from the tip (the side that brushes the egg liquid is outward, and the spiral tube does not need butter).
All the way to the end of the coil
After rolling, sprinkle a layer of sugar on the surface and bake in a baking tray until the surface is golden.
Pull out the spiral pipe while it is hot after baking. After croissants are completely cooled, you can add whipped cream.
For example: input 123, it will be converted into the string "123"