@china.abaya.factory: We are a B2B abaya manufacturer based in Guangzhou China cn,Custom Muslim clothes,only make high quality,welcome to visit our factory,if you want to custom your own design,please contact us,DM me,thank you! #abayamanufacturer #abayafactory #abayawholesale #abayafashion #usa

China abaya factory
China abaya factory
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Friday 28 August 2026 03:40:29 GMT
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Zero‑Sugar Chocolate Lava Croissants. #croissant #chocolatecroissant #desserttiktok #bakingrecipe #fyp     Ingredients 200g high‑gluten flour 10g cocoa powder 1.5g salt 145‑150g milk 2.5g active dry yeast Cream cheese Dark chocolate chunks Vegetable oil Steps 1. Mix high‑gluten flour, cocoa powder and salt evenly. 2. Add dry yeast to milk and stir well. 3. Pour the yeast‑milk mixture into dry ingredients, stir to form shaggy dough. 4. Wear gloves and gather everything into a rough dough ball. 5. Cover and let the dough rest at room temperature for 10 minutes. 6. Knead the dough a dozen times until it becomes smooth. 7. Seal the bowl. Ferment until doubled in size. Use oven at 26°C in cold winter; room temperature in summer. 8. When fermentation finishes, poke the dough. If the hole barely shrinks, it is ready. Take it out, smooth side up, roll into a large thin sheet. 9. Cut the sheet into wide strips, then cut diagonally into triangular pieces. 10. Spread a little vegetable oil along both long edges of each triangle for better layers after baking. 11. Pipe cream cheese and place dark chocolate chunks on the wide end of each triangle. 12. Roll the dough slowly from the wide end toward the tip. 13. Place rolled croissants onto baking tray. 14. Proof at 35°C for 30‑40 minutes until they rise to 1.5 times their original size. Dust lightly with flour on surface. 15. Preheat oven to 180°C. Bake for 18‑20 minutes. 16. Once out of oven, drizzle melted dark chocolate on top. Add crushed pistachios if desired.
Zero‑Sugar Chocolate Lava Croissants. #croissant #chocolatecroissant #desserttiktok #bakingrecipe #fyp Ingredients 200g high‑gluten flour 10g cocoa powder 1.5g salt 145‑150g milk 2.5g active dry yeast Cream cheese Dark chocolate chunks Vegetable oil Steps 1. Mix high‑gluten flour, cocoa powder and salt evenly. 2. Add dry yeast to milk and stir well. 3. Pour the yeast‑milk mixture into dry ingredients, stir to form shaggy dough. 4. Wear gloves and gather everything into a rough dough ball. 5. Cover and let the dough rest at room temperature for 10 minutes. 6. Knead the dough a dozen times until it becomes smooth. 7. Seal the bowl. Ferment until doubled in size. Use oven at 26°C in cold winter; room temperature in summer. 8. When fermentation finishes, poke the dough. If the hole barely shrinks, it is ready. Take it out, smooth side up, roll into a large thin sheet. 9. Cut the sheet into wide strips, then cut diagonally into triangular pieces. 10. Spread a little vegetable oil along both long edges of each triangle for better layers after baking. 11. Pipe cream cheese and place dark chocolate chunks on the wide end of each triangle. 12. Roll the dough slowly from the wide end toward the tip. 13. Place rolled croissants onto baking tray. 14. Proof at 35°C for 30‑40 minutes until they rise to 1.5 times their original size. Dust lightly with flour on surface. 15. Preheat oven to 180°C. Bake for 18‑20 minutes. 16. Once out of oven, drizzle melted dark chocolate on top. Add crushed pistachios if desired.

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