Hand-Grasped Pancake Series: Croissant
Hand-Grasped Pancake Series: Croissant: hand-grabbed pancake and beaten eggs in a few quick steps, baked until light, fluffy and golden. A great choice for family gatherings or a weekend treat.
Instructions
- 1
Tear the pancake into triangles, cut off the excess parts along the edges of the triangles, and place the leftover pieces on top of the triangular pancake.
- 2
Brush a little egg wash on the angled pastry so that it sticks to the scraps on top.
- 3
Then cover with the packaging bag and roll it thin.
- 4
Tear off the packaging bag and roll it up from the wide side.
- 5
After rolling, brush a layer of beaten egg on the surface and place it in the baking tray.
- 6
Preheat the oven to 200 degrees and bake for 18 minutes.
- 7
Completed.
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Ingredients
Main Ingredients
- Hand-grabbed pancake1 piece
- beaten eggsa pinch