Bánh sừng bò xốp mềm: 4 cách làm đơn giản tại nhà

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Croissants are a favorite of both adults and children, especially those with a sweet tooth. A standard croissant must form many small layers with a crispy outside, soft sponge inside creating a beautiful texture. This cake requires a painstaking and meticulous process to ensure success. Then learn with Cachlam.com.vn how to make delicious croissants with many interesting variations below!

1. How many calories in croissants, is it fat?

Croissants also known as croissants, croissant cakes first appeared in Austria with the shape of a crescent moon. Then it became a famous cake of France with the shape of ox horn and buffalo horn. The main ingredients are flour, milk, butter, salt and yeast. With the characteristic of being crispy, multi-layered, hollow inside, this flour-based cake can be changed into salty and sweet fillings as you like.

In a traditional croissant will contain about 406 kcal / 100g. If you add some other topping, it will be more calories. According to nutritionists, the calorie content of this cake is very high. So, eating croissants will definitely get fat if you don’t know how to eat properly.

To avoid weight gain and fat, when eating croissants, you should eat slowly and chew thoroughly. Do not eat more than 2 times / week and each time eat about 20-50g. Combine with eating lots of fruits and vegetables, drinking enough water and working hard at sports.

How many calories in croissants? — Croissants are quite high in calories, so a reasonable diet is required. Photo: Internet

2. Instructions on how to make a simple croissant

2.1. How to make traditional thousand-layer croissants

2.1.1. Prepare materials

Dried yeast: 4.5 teaspoons
All-purpose flour: 680g
Fresh milk: 500ml
Lemon juice: 20ml
Chicken eggs: 1 egg
Melted butter: 4 tablespoons
Salt: 2 teaspoons
White sugar: 50g
Unsalted butter : 454g
Tools: oven, ziplock bag, whisk, stencils, rolling pin

thousand layer croissant ingredients — Ingredients for making thousand-layer croissants. Photo: Internet

2.1.2. Mix, knead the dough and let it rest

Stir the lemon juice with fresh milk, let the milk ferment for 15 minutes. This milk makes the cake more fluffy.
Dissolve yeast with 1 teaspoon sugar and 6 tablespoons warm water, leave for 5-10 minutes for yeast to bloom.
Mix together 1/2 amount of flour, butter, fermented milk, salt, 1 egg yolk and the rest of the sugar. Add the remaining flour and knead for 10-15 minutes to form a smooth dough and let the dough rest for about 1 hour.

Mix, knead and let the dough rest. Photo: Internet

2.1.3. Roll out unsalted butter and knead the dough

Place unsalted butter in a ziplock bag, roll it with a rolling pin and refrigerate for 30 minutes. As for the dough, roll it out and let it cool for 15 minutes.
After 30 minutes, take the butter out, peel off the zip bag, put it in the rolled dough and fold it in 3, put it in the fridge to rest for another 30 minutes.
Take the dough out, roll it lengthwise, fold it in half, cover it and let it rest for another 30 minutes. Finally, take the dough out, roll it out, wrap it and incubate for 6-7 hours.

2.1.4. Shape and bake a traditional thousand-layer croissant

After the dough is rested, roll it out to 3mm thin and cut the dough into 12 triangles. Spread the dough on top and roll up from the bottom.
Line a baking tray with parchment paper, then arrange the cake and bake at 170 degrees C for 7 minutes. Then lower to 150 degrees Celsius and bake for 15-20 minutes.
Or you can bake croissants in an oil-free fryer, which is also very simple. Just preheat the pot for 10 minutes at 180 degrees Celsius, then put the cake into the oven to bake at 165 degrees Celsius for 17 minutes.
The cake has an attractive golden-brown color, soft spongy with many thin layers, with a sweet, fatty aroma of butter. Can be dipped with condensed milk to enhance the taste.

thousand layers croissants — Traditional style cake should have a typical buttery flavor. Photo: Internet

2.2. How to make croissants with cold meat cheese

2.2.1. Prepare materials

Flour No. 11: 500g
Unsalted Butter: 50g
Yeast: 1 teaspoon
Cold meat: 100g
Mozzarella cheese: 200g
Cheddar cheese: 2 pieces
Fresh milk without sugar: 300ml
Chicken eggs: 1 egg
Sugar: 30g
White sesame: 1 little
Salt: 1 teaspoon

Ingredients for making croissants with cold meat cheese. Photo: Internet

2.2.2. Mixing, kneading and tempering the dough

Pour the milk and butter into the pot into the pot on the stove, stir until the butter melts over medium heat. Combine flour, salt, sugar and yeast in a mixing bowl. Slowly pour in the buttermilk mixture and continue mixing.
Use a mixer to beat on slow speed for 5-7 minutes until the dough is smooth. Then put the dough on the table and knead for about 2 minutes.
Cover with cling film and incubate at room temperature for 1 hour.

mix stuffing and tempering — Mix, knead and temper the dough. Photo: Internet

2.2.3. Shape and bake croissants filled with cold cheese

After the dough is incubated, take it out and knead it again, roll it thin and cut it into equal triangles.
Put a little cold meat and 2 cheeses on top and then roll it up, squeeze the 2 ends, cover and incubate the second time for another 45 minutes.

cake shaping — Shape the cake and then roll it with cheese and cold cuts. Photo: Internet

Preheat the oven for 15 minutes at 225 degrees Celsius. Stir the eggs with 15ml of milk and spread the mixture on the cake, sprinkle with a little white sesame.
Bake the cake at 225 degrees Celsius for 10 minutes until it turns golden brown.
The cake is fragrant, chewy, soft and has a light sweet taste combined with greasy cheese and salty cold meat that is extremely easy to eat.

cheese croissant — The cake has a greasy taste of cheese with a little salty taste of cold meat. Photo: Internet

2.3. How to make chocolate croissant

2.3.1. Prepare materials

All-purpose flour: 480g
Dark Chocolate: 200g
Cocoa: 2 teaspoons
Fresh milk: 140g
Whipping cream: 300g
Butter: 305g
Yeast: 13g
Sugar: 50g
Vanilla essence: 5g
Water: 115g
Salt: 10g

chocolate croissant ingredients — Ingredients for making chocolate croissants. Photo: Internet

2.3.2. Make yeast, mix flour and knead cocoa powder

Heat fresh milk at a temperature of 35 – 40 degrees Celsius. Pour milk into yeast and stir well, leave for 5-10 minutes to create yeast.
Put the salt, water, flour, sugar, butter and yeast in a bowl and mix well with a mixer.
Knead the dough for 4 minutes on low speed, then increase the speed to medium and knead for another 4 minutes until smooth. Folding and Streactching technique can be kneaded by hand.
Mix cocoa with a little water and then take about 180g of dough with cocoa powder to create color. Cover the 2 doughs and let them rest for about 4 hours in the refrigerator.

brew cocoa powder — Knead and brew the two types of dough. Photo: Internet

2.3.3. Roll dough thousand layers to make croissants

Put 180g butter on parchment paper, wrap tightly and roll thinly and put in the fridge for 10 minutes. Take the white dough out, place it on the dry dough, roll it into a rectangle.
Place the dough on top, fold in half, seal the edges and roll until the dough is 22 x 60cm. Fold the dough into 4, roll it to 28 x 18cm, cover and refrigerate for 1 hour.
Then take the dough out, roll it out, fold it into a rectangle and refrigerate it for 1.5 hours.
With the cocoa powder, also roll it thin like white flour and cut off the uneven edges.

2.3.4. Shape and bake chocolate croissants

Place cocoa powder on the white part, roll it thin and cut the outer edge for a nice look.
Then cut the dough into long triangles, each part will break the edges of the dough and roll it up. Incubate the dough at room temperature until it has doubled in size.
Preheat the oven for 15 minutes at 175 degrees Celsius and then bake the cake for 18-20 minutes.

2.3.5. Chocolate filling

Put vanilla, whipping cream in a pot, bring to a boil over medium heat, turn off the heat.
Pour vanilla mixture into a bowl of dark chocolate, mix well, cover and refrigerate for 2 hours.
When the cake is done, take it out and punch a small hole in it and then pour in the chocolate cream.
The cake has two alternating layers of flour, soft and chewy with a bit of bitterness of cocoa mixed with an attractive sweet chocolate filling.

chocolate croissant — Chocolate helps to increase the sweet, aromatic, slightly bitter taste for croissants. Photo: Internet

2.4. How to make salted egg croissants

2.4.1. Prepare materials

All-purpose flour: 300g
Egg yolk: 2 pieces
Salted eggs: 8 pieces
Unsalted Butter: 100g
Butter for rolling dough thousand layers: 125g
Condensed milk: 50g
Fresh milk without sugar: 120g
Whipping cream: 130g
Yeast: 7g
Sand sugar: 60g
Honey: 10g
Salt: 1 pinch

salted egg croissant ingredients — Ingredients for salted egg croissants. Photo: Internet

2.4.2. Make salted egg filling

For the salted egg, filter the yolk inside and put it on a plate.
Pour 300ml of water into the north pot on the stove and cook for about 2 minutes on medium heat, when the water boils, put the pot on top and put the salted egg plate in and steam for about 5 minutes.
Mix well the steamed salted egg mixture, 30g sugar, 100 whipping, condensed milk, 5g salt and 50g unsalted butter. Use a hand mixer to blend the mixture until smooth.

2.4.3. Mix the crust dough

Put 250g flour in a flour mixing bowl with 5g salt, 30g sugar, 50g butter, fresh milk, honey and yeast. Start the mixer until a smooth dough is formed.
Place the dough in plastic wrap, wrap it up, and place it in the fridge for about 30 minutes.

Mix cake batter — Mix the crust dough. Photo: Internet

2.4.4. Roll dough thousand layers

Spread some flour on a flat surface, take out the dough and roll it out and fold it in 3, add 125g butter in the center of the dough. Fold in half and roll again until smooth.
Spread the flour, then place the dough on top and roll it horizontally, cutting off the edges. Divide the dough into 3 equal parts, fold over to form a rectangle.
After rolling for the second time, cover it and put it in the freezer for 30 minutes.

2.4.5. Divide the dough and shape the cake

After the incubation is complete, spread the flour and roll the dough to about 0.5cm thick. Cut off the 4 edges and cut the dough into 6 x 14cm triangles.
Use a knife to cut a small 1/2 finger length line in the middle of the bottom of the triangle, curling up from the bottom. Incubate the dough for about 2 hours at room temperature.

shape croissants — Divide the dough and shape the cake. Photo: Internet

2.4.6. Bake croissants and pump salted egg fillings

Linen with paper should be on the tray and then put the cake in. Mix 30g whipping with 2 egg yolks, spread on the surface of the dough. Place the cake in the oven for 20 minutes at 200 degrees Celsius.
When the cake is cooked, take it out to cool down, cut a small line and pump the salted egg filling.
The cake has an eye-catching golden brown color, fragrant butter aroma, crunchy and chewy, mixed with sweet and fragrant salted egg filling.

salted egg croissants — The cake has an attractive golden brown color mixed with attractive sweet and salty salted egg filling. Photo: Internet

3. Some things to keep in mind when making croissants at home

Butter should always be pliable but not melted. Because melted butter will make the inside of the cake thicken.
If the butter melts out of the dough, put it in the refrigerator and cover with a thin layer of flour to close the surface.
Baking ingredients must be fresh and butter, eggs, and milk should be at room temperature.
The flours should be sifted through a fine sieve to avoid lumps.
To ensure the correct weight of ingredients, a scale and a set of freezer spoons should be used.
The dough incubation process needs to be adhered to the required time, when rolling the dough will be easier.

Hopefully through the detailed instructions above will help you easily make this delicious croissant. Although going through many stages, the steps are not difficult. In addition to the traditional style, you can modify many other new types of fillings as you like to treat the whole family. Surely your whole family will love it too. Hope you are succesful.

Le Vy

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Bánh sừng bò xốp mềm: 4 cách làm đơn giản tại nhà -


Croissants are a favorite of both adults and children, especially those with a sweet tooth. A standard croissant must form many small layers with a crispy outside, soft sponge inside creating a beautiful texture. This cake requires a painstaking and meticulous process to ensure success. Then learn with Cachlam.com.vn how to make delicious croissants with many interesting variations below!


1. How many calories in croissants, is it fat?
Croissants also known as croissants, croissant cakes first appeared in Austria with the shape of a crescent moon. Then it became a famous cake of France with the shape of ox horn and buffalo horn. The main ingredients are flour, milk, butter, salt and yeast. With the characteristic of being crispy, multi-layered, hollow inside, this flour-based cake can be changed into salty and sweet fillings as you like.
In a traditional croissant will contain about 406 kcal / 100g. If you add some other topping, it will be more calories. According to nutritionists, the calorie content of this cake is very high. So, eating croissants will definitely get fat if you don't know how to eat properly.
To avoid weight gain and fat, when eating croissants, you should eat slowly and chew thoroughly. Do not eat more than 2 times / week and each time eat about 20-50g. Combine with eating lots of fruits and vegetables, drinking enough water and working hard at sports.
Croissants are quite high in calories, so a reasonable diet is required. Photo: Internet
2. Instructions on how to make a simple croissant
2.1. How to make traditional thousand-layer croissants
2.1.1. Prepare materials

Dried yeast: 4.5 teaspoons
All-purpose flour: 680g
Fresh milk: 500ml
Lemon juice: 20ml
Chicken eggs: 1 egg
Melted butter: 4 tablespoons
Salt: 2 teaspoons
White sugar: 50g
Unsalted butter : 454g
Tools: oven, ziplock bag, whisk, stencils, rolling pin

Ingredients for making thousand-layer croissants. Photo: Internet
2.1.2. Mix, knead the dough and let it rest

Stir the lemon juice with fresh milk, let the milk ferment for 15 minutes. This milk makes the cake more fluffy.
Dissolve yeast with 1 teaspoon sugar and 6 tablespoons warm water, leave for 5-10 minutes for yeast to bloom.
Mix together 1/2 amount of flour, butter, fermented milk, salt, 1 egg yolk and the rest of the sugar. Add the remaining flour and knead for 10-15 minutes to form a smooth dough and let the dough rest for about 1 hour.

Mix, knead and let the dough rest. Photo: Internet
2.1.3. Roll out unsalted butter and knead the dough

Place unsalted butter in a ziplock bag, roll it with a rolling pin and refrigerate for 30 minutes. As for the dough, roll it out and let it cool for 15 minutes.
After 30 minutes, take the butter out, peel off the zip bag, put it in the rolled dough and fold it in 3, put it in the fridge to rest for another 30 minutes.
Take the dough out, roll it lengthwise, fold it in half, cover it and let it rest for another 30 minutes. Finally, take the dough out, roll it out, wrap it and incubate for 6-7 hours.

Roll out unsalted butter and knead the dough. Photo: Internet
2.1.4. Shape and bake a traditional thousand-layer croissant

After the dough is rested, roll it out to 3mm thin and cut the dough into 12 triangles. Spread the dough on top and roll up from the bottom.
Line a baking tray with parchment paper, then arrange the cake and bake at 170 degrees C for 7 minutes. Then lower to 150 degrees Celsius and bake for 15-20 minutes.
Or you can bake croissants in an oil-free fryer, which is also very simple. Just preheat the pot for 10 minutes at 180 degrees Celsius, then put the cake into the oven to bake at 165 degrees Celsius for 17 minutes.
The cake has an attractive golden-brown color, soft spongy with many thin layers, with a sweet, fatty aroma of butter. Can be dipped with condensed milk to enhance the taste.

Traditional style cake should have a typical buttery flavor. Photo: Internet
2.2. How to make croissants with cold meat cheese
2.2.1. Prepare materials

Flour No. 11: 500g
Unsalted Butter: 50g
Yeast: 1 teaspoon
Cold meat: 100g
Mozzarella cheese: 200g
Cheddar cheese: 2 pieces
Fresh milk without sugar: 300ml
Chicken eggs: 1 egg
Sugar: 30g
White sesame: 1 little
Salt: 1 teaspoon

Ingredients for making croissants with cold meat cheese. Photo: Internet
2.2.2. Mixing, kneading and tempering the dough

Pour the milk and butter into the pot into the pot on the stove, stir until the butter melts over medium heat. Combine flour, salt, sugar and yeast in a mixing bowl. Slowly pour in the buttermilk mixture and continue mixing.
Use a mixer to beat on slow speed for 5-7 minutes until the dough is smooth. Then put the dough on the table and knead for about 2 minutes.
Cover with cling film and incubate at room temperature for 1 hour.

Mix, knead and temper the dough. Photo: Internet
2.2.3. Shape and bake croissants filled with cold cheese

After the dough is incubated, take it out and knead it again, roll it thin and cut it into equal triangles.
Put a little cold meat and 2 cheeses on top and then roll it up, squeeze the 2 ends, cover and incubate the second time for another 45 minutes.

Shape the cake and then roll it with cheese and cold cuts. Photo: Internet

Preheat the oven for 15 minutes at 225 degrees Celsius. Stir the eggs with 15ml of milk and spread the mixture on the cake, sprinkle with a little white sesame.
Bake the cake at 225 degrees Celsius for 10 minutes until it turns golden brown.
The cake is fragrant, chewy, soft and has a light sweet taste combined with greasy cheese and salty cold meat that is extremely easy to eat.

The cake has a greasy taste of cheese with a little salty taste of cold meat. Photo: Internet
2.3. How to make chocolate croissant
2.3.1. Prepare materials

All-purpose flour: 480g
Dark Chocolate: 200g
Cocoa: 2 teaspoons
Fresh milk: 140g
Whipping cream: 300g
Butter: 305g
Yeast: 13g
Sugar: 50g
Vanilla essence: 5g
Water: 115g
Salt: 10g

Ingredients for making chocolate croissants. Photo: Internet
2.3.2. Make yeast, mix flour and knead cocoa powder

Heat fresh milk at a temperature of 35 - 40 degrees Celsius. Pour milk into yeast and stir well, leave for 5-10 minutes to create yeast.
Put the salt, water, flour, sugar, butter and yeast in a bowl and mix well with a mixer.
Knead the dough for 4 minutes on low speed, then increase the speed to medium and knead for another 4 minutes until smooth. Folding and Streactching technique can be kneaded by hand.
Mix cocoa with a little water and then take about 180g of dough with cocoa powder to create color. Cover the 2 doughs and let them rest for about 4 hours in the refrigerator.

Knead and brew the two types of dough. Photo: Internet
2.3.3. Roll dough thousand layers to make croissants

Put 180g butter on parchment paper, wrap tightly and roll thinly and put in the fridge for 10 minutes. Take the white dough out, place it on the dry dough, roll it into a rectangle.
Place the dough on top, fold in half, seal the edges and roll until the dough is 22 x 60cm. Fold the dough into 4, roll it to 28 x 18cm, cover and refrigerate for 1 hour.
Then take the dough out, roll it out, fold it into a rectangle and refrigerate it for 1.5 hours.
With the cocoa powder, also roll it thin like white flour and cut off the uneven edges.

Roll dough thousand layers. Photo: Internet
2.3.4. Shape and bake chocolate croissants

Place cocoa powder on the white part, roll it thin and cut the outer edge for a nice look.
Then cut the dough into long triangles, each part will break the edges of the dough and roll it up. Incubate the dough at room temperature until it has doubled in size.
Preheat the oven for 15 minutes at 175 degrees Celsius and then bake the cake for 18-20 minutes.

Bake cocoa cake. Photo: Internet
2.3.5. Chocolate filling

Put vanilla, whipping cream in a pot, bring to a boil over medium heat, turn off the heat.
Pour vanilla mixture into a bowl of dark chocolate, mix well, cover and refrigerate for 2 hours.
When the cake is done, take it out and punch a small hole in it and then pour in the chocolate cream.
The cake has two alternating layers of flour, soft and chewy with a bit of bitterness of cocoa mixed with an attractive sweet chocolate filling.

Chocolate helps to increase the sweet, aromatic, slightly bitter taste for croissants. Photo: Internet
2.4. How to make salted egg croissants
2.4.1. Prepare materials

All-purpose flour: 300g
Egg yolk: 2 pieces
Salted eggs: 8 pieces
Unsalted Butter: 100g
Butter for rolling dough thousand layers: 125g
Condensed milk: 50g
Fresh milk without sugar: 120g
Whipping cream: 130g
Yeast: 7g
Sand sugar: 60g
Honey: 10g
Salt: 1 pinch

Ingredients for salted egg croissants. Photo: Internet
2.4.2. Make salted egg filling

For the salted egg, filter the yolk inside and put it on a plate.
Pour 300ml of water into the north pot on the stove and cook for about 2 minutes on medium heat, when the water boils, put the pot on top and put the salted egg plate in and steam for about 5 minutes.
Mix well the steamed salted egg mixture, 30g sugar, 100 whipping, condensed milk, 5g salt and 50g unsalted butter. Use a hand mixer to blend the mixture until smooth.

Make salted egg filling. Photo: Internet
2.4.3. Mix the crust dough

Put 250g flour in a flour mixing bowl with 5g salt, 30g sugar, 50g butter, fresh milk, honey and yeast. Start the mixer until a smooth dough is formed.
Place the dough in plastic wrap, wrap it up, and place it in the fridge for about 30 minutes.

Mix the crust dough. Photo: Internet
2.4.4. Roll dough thousand layers

Spread some flour on a flat surface, take out the dough and roll it out and fold it in 3, add 125g butter in the center of the dough. Fold in half and roll again until smooth.
Spread the flour, then place the dough on top and roll it horizontally, cutting off the edges. Divide the dough into 3 equal parts, fold over to form a rectangle.
After rolling for the second time, cover it and put it in the freezer for 30 minutes.

Roll dough thousand layers. Photo: Internet
2.4.5. Divide the dough and shape the cake

After the incubation is complete, spread the flour and roll the dough to about 0.5cm thick. Cut off the 4 edges and cut the dough into 6 x 14cm triangles.
Use a knife to cut a small 1/2 finger length line in the middle of the bottom of the triangle, curling up from the bottom. Incubate the dough for about 2 hours at room temperature.

Divide the dough and shape the cake. Photo: Internet
2.4.6. Bake croissants and pump salted egg fillings

Linen with paper should be on the tray and then put the cake in. Mix 30g whipping with 2 egg yolks, spread on the surface of the dough. Place the cake in the oven for 20 minutes at 200 degrees Celsius.
When the cake is cooked, take it out to cool down, cut a small line and pump the salted egg filling.
The cake has an eye-catching golden brown color, fragrant butter aroma, crunchy and chewy, mixed with sweet and fragrant salted egg filling.

The cake has an attractive golden brown color mixed with attractive sweet and salty salted egg filling. Photo: Internet
3. Some things to keep in mind when making croissants at home

Butter should always be pliable but not melted. Because melted butter will make the inside of the cake thicken.
If the butter melts out of the dough, put it in the refrigerator and cover with a thin layer of flour to close the surface.
Baking ingredients must be fresh and butter, eggs, and milk should be at room temperature.
The flours should be sifted through a fine sieve to avoid lumps.
To ensure the correct weight of ingredients, a scale and a set of freezer spoons should be used.
The dough incubation process needs to be adhered to the required time, when rolling the dough will be easier.

Hopefully through the detailed instructions above will help you easily make this delicious croissant. Although going through many stages, the steps are not difficult. In addition to the traditional style, you can modify many other new types of fillings as you like to treat the whole family. Surely your whole family will love it too. Hope you are succesful.
Le Vy

Bánh sừng bò xốp mềm: 4 cách làm đơn giản tại nhà