The croissant is semi-circular with two sharp ends, also known as croissant. Originated in Vienna, the production process is relatively complicated compared with ordinary bread. It is necessary to spread butter between the dough sheets, and by folding the dough sheets continuously, the layered effect can be formed in the baking process. Kesong belongs to oily bread, which is layered and crisp inside, and tastes fluffy and crispy, which is very suitable for drinking with coffee.
one?legend?goes?that?...
There is a legend in Paris. A long time ago, a Greek wizard wrote a letter to the goddess of the moon, and the seal of the letter box was covered with a crescent seal. At that time, the seals were all round rings made of bread by the baker, and later generations made this pattern into today's croissants.