Chinese and Western croissants

Chinese and Western croissants

Overview

Haha, the name is quite weird. A croissant is just a croissant because it is a ox horn. In fact, the croissant is a transliteration of the croissant. The recipe is the croissant recipe, but the recipe does not use the foreign recipe. I still use my own, so I say it is a combination of Chinese and Western, but it is actually our croissant.

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Ingredients

Steps

  1. For the conventional bread dough method, combine various ingredients and knead into a dough, leaving a little egg liquid for brushing the bread.

    Chinese and Western croissants step 1

  2. Knead until expanded and then place in a warm place to ferment

    Chinese and Western croissants step 2

  3. Let it grow until two and a half to three times in size

    Chinese and Western croissants step 3

  4. After the dough is deflated, place it on the table to wake up for 10 minutes. Cover it with plastic wrap, otherwise the skin will dry out.

    Chinese and Western croissants step 4

  5. Roll out into a long cake

    Chinese and Western croissants step 5

  6. Cut into long triangles

    Chinese and Western croissants step 6

  7. Take out a piece and cut a slit from the bottom

    Chinese and Western croissants step 7

  8. Fold the two corners outwards

    Chinese and Western croissants step 8

  9. Roll it up again

    Chinese and Western croissants step 9

  10. After all the rolls were finished, the horns became

    Chinese and Western croissants step 10

  11. After cooking, place in a baking pan in a warm place to rise for the second time

    Chinese and Western croissants step 11

  12. Let it rise until doubled in size, then brush with egg wash and place in the preheated oven

    Chinese and Western croissants step 12

  13. Middle level 180 degrees for 20 minutes

    Chinese and Western croissants step 13

  14. Beautiful horn croissant

    Chinese and Western croissants step 14

  15. Come on

    Chinese and Western croissants step 15