Chinese Food
Croissant (eulogy) - French tradition
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In 1770, Austrian Princess Marian towanette (Viennese) officially brought croissants into France. But there is a saying that croissants existed as early as 1770. There is a historical record of croissants in the royal family of Paris in 1549. Nowadays, croissant is a traditional French breakfast. The layered croissants on the market today were first made in the early 20th century.
Cooking ingredients
Cooking Steps
Step1:Mix the ingredients in a blender. Add butter to the flour and turn it slowly.
Step2:After the group. Refrigerate for 30 minutes.
Step3:Roll out the dough and fold it in the flaky shortening.
Step4:After turning 90 degrees, roll it longitudinally to 60cm long, fold it in half as shown in the figure, fold it in half again, and relax for 15 minute
Step5:Repeat step 4. Roll forming.
Step6:Dough rolled and cut. 5mm thick x 9cmx17cm wide triangl
Step7:Then roll it up from the wide edge. As shown in the picture. I made three chocolate sandwiches. Chocolate melts easily in hot weather. Refrigerate it and use it quickly. Otherwise, it's a little like me. Then wake up for 60 minutes.
Step8:Wake up to 80% of the size of the brush. Then put it into the oven and heat it for 200. Lower it for 190 ℃. It's about 18 minutes. I've really saved a lot of leftovers to bake in a paper cup. Please ignore the leftovers. It's a bit askew. Please detour the OCD children's shoes.
Step9:Finished product drawin
Step10:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
