可頌初體驗 First time croissant baking

做可頌一直不在我的to-do list裡，一來是耗時，二來是它的含脂量會毀了我營養師的英名，可是實在是手太癢，終於下海試做。雖是第一次做可頌(僑委會的烘焙班有教千層酥皮，但只是用看的，並沒有實際動手操作)，成品味道極好，最重要的是烤出來的色澤看了令人垂延，家裡的老老少少愛吃的不得了，看來這個假期結束，全家都得受訓減重了。

Baking croissants is never on my to-do list. There are a couple reasons: first, it takes a lot of time to make, and second, its fat content is enough to ruin my job as a dietitian. However, I still wanted to give it a try, and luckily, it turned out great and tastes excellent. It smells wonderful, most importantly, it looks perfect - shiny and golden. The whole family enjoys it, but at the end of this vacation, we may all need to lose some weight.