Danish Mini croissant(dan mai mi ni ke song nian lun mian bao )
Danish Mini croissant
Introduction:
Production steps:
Materials required:
GAOJIN powder: 200g
White granulated sugar: 40g
Water: 90g
Eggs: 40g
Yeast: 3 G
Butter: 20g
Butter: 70g
Salt: 2G
matters needing attention:
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Dan Mai Mi Ni Ke Song Nian Lun Mian Bao
Danish Mini croissant
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