How to make mini croissants

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, the editor now introduces mini croissants to you, so let’s learn them quickly.

1. Roll the Danish dough into a 0.4cm thick slice, and then cut it into isosceles triangles with a base length of 5cm and a height of 11cm.

2. Make a cut in the middle of the bottom edge of the small triangle

3. Flip up the cut bottom edge and slowly roll it up

4. When you are about to roll it up, brush a layer of egg wash on the small tip at the top, and then roll it up completely.

5. Arrange the rolled croissants on the baking tray, leaving a little space between each croissants. Perform final fermentation at 35 degrees and 85% humidity until it is about twice as large as the original size (approximately 40 minutes to 1 hour)

6. Finally, brush a layer of egg liquid on the surface of the fermented dough, put it in a preheated oven at 200 degrees, and bake for about 10 minutes until the surface is golden brown.

After carefully reading the editor’s detailed introduction to mini croissants, you will definitely have basically mastered it. But it is not easy to create a delicious dish, it requires your constant attempts. Of course, maybe you have a high level of comprehension and strong hands-on ability, so you can make the most delicious one in a short time.