The croissant tastes crispy on the outside and soft on the inside, sweet and delicious. After fermentation, the croissant has a strong milky and buttery flavor, which makes it especially delicious. So how do we make this snack at home? The editor will share the method with you below. Croissants are rich in ingredients and difficult to make.

We need to prepare 500 grams of high-gluten flour, 200 grams of corn starch, 300 ml of milk, 50 grams of yeast powder, ten eggs, 50 grams White sugar, 50g honey, 30g almond slices, 100g butter. We put the high-gluten flour and cornstarch into a basin together, then put the yeast powder, honey, and sugar together. First, beat in five eggs. First, use a manual egg beater to stir the flour into dough, and then add Five eggs, continue to stir, then slowly pour in the milk, continue to beat with a whisk, use milk to make dough, it may be sticky to your hands, then we need to use a milk pan to melt a piece of butter, or put the butter in It will defrost and soften naturally in a sunny place indoors, so we can put on plastic gloves and knead the dough. We need to knead the dough smooth, put it in a basin, cover it with plastic wrap and let it rise for about half an hour. Place the proofed dough on the chopping board and continue kneading it, then cut it into dumpling-sized dough pieces. Divide them into equal portions. We will continue kneading the cut dough, brush the surface with a layer of corn oil, and continue to proof for ten minutes. . Baking croissants is very particular, and novice bakers must pay attention

We roll the risen dough into a small round cake, brush it with a layer of butter, and roll it up from one end. Line a baking sheet with oiled paper, place the croissants on top, brush a layer of butter and egg wash on the surface of the croissants, sprinkle with some chopped almonds, put it in the oven, bake at a high temperature of 180 degrees for about fifteen minutes In minutes, the baked croissant becomes crispy in layers, with a crispy and sweet texture. In the process of making croissants, we need to pay attention to the fact that the croissants must be proofed twice to ensure that the croissants are crispy and soft. In addition, when we are making it, we don’t need to put a drop of water in the whole process. We must add milk, which can also play a role in fermentation.

The croissant tastes crispy on the outside and juicy on the inside. The outer layer is very sweet and crispy, and may even fall apart. We pair it with some hot cocoa and hot milk, cut the croissant in the middle, squeeze on the cream, and put fruit on it to make it taste more delicious.