Mini crispy ox horn
I have always wanted to make crisp snacks. The lovely shape and crisp taste make me happy. I'm not afraid of too much Kung Fu. I can make my own pastry. If you want convenience, you can buy a pastry sheet in the supermarket. It's usually in the refrigerator. Next to the bottom of pizza, there are some similar ones. It can be used to make ox horn pastry, chicken eye pastry, windmill pastry, egg tart, etc. It's very convenient. This snack of the author can be regarded as a 100% lazy snack. Why? First, use the skin of semi-finished products, and second, use cookies on the surface to decorate the sugar, so that it has a sweet taste. Even the syrup is too lazy to cook. It takes a short time and has a quick effect. Quack quack!!!1、 If the volume is large, the rolled one can be put into the refrigerator for a while, so that the shape will not collapse due to heat;2、 The size of the horn can be decided by yourself. The leftover material can be rubbed evenly and pressed into shape;3、 If you use a non stick pan, do not apply oil. Even if you are worried about sticking a layer of oil, do not apply too thick or too much. The pastry will collapse in case of oil;4、 If you don't have cookies at home, you can boil the icing yourself and pour it on the surface of the croissant.
Step 1 . 1、 Take out the pastry from the refrigerator, spread some corn starch on the chopping board, fold it quickly when it is cold, and put it on the chopping board. Each piece is divided into two parts. Use a ruler to mark the top at 3cm, extend it by 6cm, mark it, extend it by 6cm to the end of the pastry block, and mark it at the bottom from the starting point by 6cm, and extend it by 6cm to the end of the pastry block, Then connect the upper and lower seals with a knife to cut the face piece diagonally, as shown in the figure;
Step 2 . After the dough piece is cut, the tip is upward, the flat bottom is downward, and a small cut is made at the bottom;
Step 3 . From the inside of the mouth, two right angles turn outward, a bit like the Paris tower;
Step 4 . Roll up the pastry along the bottom. Don't roll all the pastry, leave a small part, as shown in the figure;
Step 5 . Brush the egg liquid, and then continue to roll, so that the tip can be firmly stuck;
Step 6 . Then bend the sharp corners on both sides downward to form a horn shape, and brush the surface with egg liquid;
Step 7 . Then put it into the baking tray, considering that the horn will expand when baking, leave some space between each small horn;
Step 8 . Put it into the preheated oven at 350 ° f (about 180 ° C), bake it for 10 minutes first, then turn the baking pan 180 ° and bake it for 5-8 minutes, until the surface is golden;
Step 9 . Take out the baking tray and let it cool. Squeeze your favorite pattern on the surface with a stick of cookie ising, and serve it.
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