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- Croissant - Wikipedia
The French version of the kipferl was named for its crescent (croissant) shape and has become a universally identifiable shape across the world [citation needed] The earliest known recipe for the present-day croissant appears in 1905, although the name croissant appears among the "fantasy or luxury breads" in 1853 [13]
- 牛角面包 - 维基百科，自由的百科全书
可颂 （香港作 牛角包，台湾作 可頌）（法語： croissant；德語： Croissant），本意指 新月 所以又叫做 新月麵包，是一種使用大量 黄油 烘烤、呈現酥皮和奶香味的歐式麵包。
- CROISSANT中文 (简体)翻译：剑桥词典
CROISSANT翻译：（通常指早餐时吃的）羊角面包，新月形面包。 了解更多。
- Croissants Recipe
This authentic French croissant recipe requires a methodical approach and patience, but the delicious flaky results are totally worth the effort
- Bakers Croissants Recipe | King Arthur Baking
Brush each croissant with an egg beaten with 1 tablespoon water Bake for 15 minutes, then reduce the oven’s temperature to 350°F and bake for 10 to 15 minutes more, until deep golden brown and no raw dough is visible where the layers overlap
- 可颂 - 搜狗百科
可颂（Croissant），别称羊角面包、新月面包，是一种面包，起源于13世纪的奥地利 [1]，金黄蓬松，口感酥脆，拥有浓郁的黄油奶香 [2]。 可颂是以 法国老面 、 黄油 等材料为原料，经过 搅拌 、 发酵 、 烘烤 而成 [3]。
- Croissants Recipe (with Video) - NYT Cooking
You want the croissants to proof at 70 to 75 degrees (Any hotter and the butter will start to melt, leading to a denser croissant ) Place the baking sheets inside the oven and let the
- A Brief History of the Croissant - Institute of Culinary Education
Through its many evolutions, food experts and historians agree that the croissant has become a uniquely French pastry The French government even named it as the national French product in 1920 Many other countries also have their own spin-offs of the croissant
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