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.