關於 bottom right corner ，我們在網路上蒐集到這些相關的討論、資訊與評價

Q: bottom right cornerIELTS Nguyễn Huyền 在Facebook 的評價

CÁCH LÀM DẠNG MAP LABELING TRONG #IELTSLISTENING🎗TỪ VỰNG CHỈ ĐƯỜNG/PHƯƠNG HƯỚNG- give directions: chỉ đường- leave the main building: rời khỏi tòa nhà chính- path: con đường- take the right-hand path: rẽ vào đường bên phải- on the left// on the right: bên trái// bên phải- opposite…// face…: đối diện…- go past// walk past…: đi ngang qua…- at the crossroads: tại ngã tư- turn left// turn right: rẽ trái// rẽ phải- take the first left// take the first right: rẽ trái tại ngã rẽ thứ nhất// rẽ phải tại ngã rẽ thứ nhất- take the second left/ take the second right: rẽ trái tại ngã rẽ thứ hai// rẽ phải tại ngã rẽ thứ hai- on the corner: trong góc- next to: kế bên- go straight: đi thẳng- entrance: lối ra vào- traffic lights: đèn giao thông- east/ west/ south/ north: đông/ tây/ nam/ bắc- roundabout: vùng binh, vòng xoay- cross the bridge// go over the bridge: băng qua cầu- go towards…: đi hướng về phía nào- bend(v): uốn vòng, uốn cong- walk/ go along…: đi dọc theo…- at the top of…// at the bottom of…: phía trên…// dưới phía…- in front of…: phía trước…- behind = at the back of….: phía sau…- before you get to…// before you come to…: trước khi bạn đi tới…- in the middle of…/ in the centre of…: ở giữa…// ở trung tâm…- to be surrounded by…: được bao quanh bởi…- at the end of the path: phía cuối con đường- the main road: tuyến đường bộ chính- the railway line: tuyến đường xe lửa- run through…: chạy xuyên qua- walk through…: đi xuyên qua- go upstairs// go downstairs: đi lên lầu// đi xuống lầuPHẦN BÀI TẬP, CÁCH LÀM: https://ielts-nguyenhuyen.com/cach-lam-ielts-listening-map-labelling/#ieltsnguyenhuyen

Q: bottom right cornerMiss Rainbow 在Facebook 的評價

我眼睛沒長在頭頂，但翅膀是。Wings on my head, not on my back?👼🙄👼🏠位置：桃園市中壢區高鐵站前廣場📆展期：10/31~11/08 (已過期)You may feel confused that where’s Halloween vibes in this pic if I told you that it’s a photo about Halloween which was taken in Halloween City. Well, look at the bottom-right corner, there’s a pumkin which wears a wizard hat, do you see it? If you find it before I told you that…umm, maybe you have talent to be a detective, because the clue is so unclearly!🌈#missrainbow #桃園萬聖城 #高鐵桃園站

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關於bottom right corner 在 IELTS Nguyễn Huyền Facebook 的最讚貼文
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bottom right corner 在 IELTS Nguyễn Huyền Facebook 的最讚貼文

By IELTS Nguyễn Huyền

2021-08-12 21:30:23 有 495 人按讚

CÁCH LÀM DẠNG MAP LABELING TRONG #IELTSLISTENING
🎗TỪ VỰNG CHỈ ĐƯỜNG/PHƯƠNG HƯỚNG
- give directions: chỉ đường
- leave the main building: rời khỏi tòa nhà chính
- path: con đường
- take the right-hand path: rẽ vào đường bên phải
- on the left// on the right: bên trái// bên phải
- opposite…// face…: đối diện…
- go past// walk past…: đi ngang qua…
- at the crossroads: tại ngã tư
- turn left// turn right: rẽ trái// rẽ phải
- take the first left// take the first right: rẽ trái tại ngã rẽ thứ nhất// rẽ phải tại ngã rẽ thứ nhất
- take the second left/ take the second right: rẽ trái tại ngã rẽ thứ hai// rẽ phải tại ngã rẽ thứ hai
- on the corner: trong góc
- next to: kế bên
- go straight: đi thẳng
- entrance: lối ra vào
- traffic lights: đèn giao thông
- east/ west/ south/ north: đông/ tây/ nam/ bắc
- roundabout: vùng binh, vòng xoay
- cross the bridge// go over the bridge: băng qua cầu
- go towards…: đi hướng về phía nào
- bend(v): uốn vòng, uốn cong
- walk/ go along…: đi dọc theo…
- at the top of…// at the bottom of…: phía trên…// dưới phía…
- in front of…: phía trước…
- behind = at the back of….: phía sau…
- before you get to…// before you come to…: trước khi bạn đi tới…
- in the middle of…/ in the centre of…: ở giữa…// ở trung tâm…
- to be surrounded by…: được bao quanh bởi…
- at the end of the path: phía cuối con đường
- the main road: tuyến đường bộ chính
- the railway line: tuyến đường xe lửa
- run through…: chạy xuyên qua
- walk through…: đi xuyên qua
- go upstairs// go downstairs: đi lên lầu// đi xuống lầu

PHẦN BÀI TẬP, CÁCH LÀM: https://ielts-nguyenhuyen.com/cach-lam-ielts-listening-map-labelling/

#ieltsnguyenhuyen

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IELTS Nguyễn Huyền

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IELTS Nguyễn Huyền - fanpage chia sẻ những kiến thức, tài liệu và kinh nghiệm trong quá trình học IELTS. Admin: Nguyễn Huyền (IELTS overall 8.0)

bottom right corner 在 IELTS Nguyễn Huyền Facebook 的最讚貼文

By IELTS Nguyễn Huyền

2021-02-22 21:30:57 有 219 人按讚

TỪ VỰNG IELTS DẠNG MAP LABELING
Sau đây là một số từ vựng Map Labelling trong IELTS Listening mà Huyền thấy rất hữu ích, bạn có thể ghi chú lại vào vở và lấy ra xem lại khi làm dạng bài này nhé.
💥Từ vựng chỉ phương hướng
Để nghe tốt dạng bài tập này, chúng ta cần chuẩn bị sẵn 1 số từ vựng miêu tả phương hướng và bản đồ:
▪️to give directions: chỉ đường
▪️to leave the main building: rời khỏi tòa nhà chính
▪️path (n): con đường
▪️to take the right-hand path: rẽ vào đường bên phía phải
▪️on the left// on the right: bên trái// bên phải
▪️opposite…// face…: đối diện…
▪️to go past// to walk past…: đi ngang qua…
▪️at the crossroads: tại ngã tư
▪️to turn left// to turn right: rẽ trái// rẽ phải
▪️to take the first left// to take the first right: rẽ trái tại ngã rẽ thứ nhất// rẽ phải tại ngã rẽ thứ nhất
▪️to take the second left/ to take the second right: rẽ trái tại ngã rẽ thứ hai// rẽ phải tại ngã rẽ thứ hai
▪️on the corner: trong góc
▪️next to: kế bên
▪️to go straight: đi thẳng
▪️entrance: lối ra vào
▪️traffic lights: đèn giao thông
▪️east/ west/ south/ north: đông/ tây/ nam/ bắc
▪️roundabout: vùng binh, vòng xoay
▪️to cross the bridge// go over the bridge: băng qua cầu
▪️to go towards…: đi hướng về phía nào
▪️to bend(v): uốn vòng, uốn cong
▪️to walk along/ to go along…: đi dọc theo…
at the top of…// at the bottom of…: phía trên…// dưới phía…
▪️in front of…: phía trước…
▪️behind = at the back of….: phía sau…
▪️before you get to…// before you come to…: trước khi bạn đi tới…
▪️in the middle of…/ in the centre of…: ở giữa…// ở trung tâm…
▪️to be surrounded by…: được bao quanh bởi…
▪️at the end of the path: phía cuối con đường
▪️the main road: tuyến đường bộ chính
▪️the railway line: tuyến đường xe lửa
▪️run through…: chạy xuyên qua
▪️walk through…: đi xuyên qua
▪️go upstairs// go downstairs: đi lên lầu// đi xuống lầu
▪️between A and B: ở giữa A và B
▪️to go down the stairs/ to go up the stairs: đi xuống/ lên lầu
💥Từ vựng chỉ địa điểm: page mình xem tại đây nhé: https://ielts-nguyenhuyen.com/tu-vung-map-labelling-trong-ielts-listening/
#ieltsnguyenhuyen #ieltsvocabulary #ieltslistening

Tags: bottom right corner ieltsnguyenhuyen ieltsvocabulary ieltslistening

IELTS Nguyễn Huyền

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IELTS Nguyễn Huyền - fanpage chia sẻ những kiến thức, tài liệu và kinh nghiệm trong quá trình học IELTS. Admin: Nguyễn Huyền (IELTS overall 8.0)

bottom right corner 在 Miss Rainbow Facebook 的精選貼文

By Miss Rainbow

2020-11-13 18:01:41 有 0 人按讚

我眼睛沒長在頭頂，但翅膀是。Wings on my head, not on my back?👼🙄👼
🏠位置：桃園市中壢區高鐵站前廣場
📆展期：10/31~11/08 (已過期)
You may feel confused that where’s Halloween vibes in this pic if I told you that it’s a photo about Halloween which was taken in Halloween City. Well, look at the bottom-right corner, there’s a pumkin which wears a wizard hat, do you see it? If you find it before I told you that…umm, maybe you have talent to be a detective, because the clue is so unclearly!🌈
#missrainbow #桃園萬聖城 #高鐵桃園站

Tags: bottom right corner missrainbow 桃園萬聖城高鐵桃園站

Miss Rainbow

About author

Goes to everywhere with funny lifestyle & full of creativity!

Try to be a rainbow in someone’s sky!

bottom right corner 在 Tasty Japan Youtube 的最佳貼文

By Tasty Japan

2020-06-26 16:00:12 有 16,735 人看過有 523 人喜歡

みんな大好きチョココロネ♡
よく見たらアイスのコーンに似てるかも？
アイスとコロネが一緒に食べられるなんて…幸せすぎるっ！
最高に贅沢なひんやりスイーツを、ぜひ作ってみてくださいね♪

手作りコロネアイスクリーム

８人分
材料：
お湯　120ml
グラニュー糖　大さじ2 + 小さじ1　（分けておく）
ドライイースト　小さじ2 ¼
薄力粉　375g + 適量　（必要に応じて）
塩　ひとつまみ
牛乳 (温めておく)　120ml
無塩バター (溶かしておく)　大さじ5
卵黄 (室温に戻しておく)　大2個
オリーブオイル　大さじ1
溶き卵　大1個分

盛り付け用
グラニュー糖　 200g
シナモンパウダー　小さじ2
チョコレート (溶かしておく)　225g
レインボースプリンクル　お好みで
アイスクリーム

作り方：
1.大きなボウルにお湯とグラニュー糖小さじ1を入れて混ぜる。そこにドライイーストを振り入れ、泡が立つまで5分ほど休ませる。
2.薄力粉、グラニュー糖大さじ2と塩を合わせてふるいにかけ、(1)に加える。
3.温めた牛乳、溶かしバター大さじ3、卵黄を加える。生地がボール状になるまでかき混ぜる。生地に粘り気がある場合は、薄力粉を足す。
4.生地の外側がなめらかになり、指で押さえると跳ね返るまで、5分ほどこねる。
5.ボウルにオリーブオイルを塗り、生地をボウルに戻してラップで覆う。
6.生地が2倍の大きさになるまで、1時間ほど室温で置いておく。
7.オーブンを190°Cに予熱しておく。
8.生地を8等分に切る。
9.生地を太く長い帯状に丸める。
10.アルミホイルのシートを半分に折り、右下隅から斜めに巻き始めてコーン型を作る。計8個のコーンを作る。
11.各アルミコーンの周りに帯状の生地を巻きつける。
12.マフィン型に生地を巻きつけたコーンを尖った部分を上にして並べる。溶き卵を塗る。
13.焼き色がつくまで18−20分焼く
14.10分冷ます。
15.大きな皿にシナモンパウダーと残りのグラニュー糖を入れ混ぜておく。
16.残りの溶かしバターをコーンに塗る。
17.慎重にアルミホイルを剥がす。
18.シナモンシュガーの上でコーンを転がす。
19.コーンの中に溶かしたチョコレートを流し入れ、余分なチョコレートは滴り落とす。上にアイスクリームをのせる。お好みでコーンのふちを溶けたチョコレートにつけ、レインボースプリンクルの上で転がし、アイスクリームを上にのせたら、完成！
---
『Cinnamon Sugar Donut Cones』
for 8 servings
Ingredients
½ cup warm water(120 mL)
2 tablespoons granulated sugar, plus 1 teaspoon, divided
2 ¼ teaspoons active dry yeast
3 cups all-purpose flour(375 g), plus more as needed
1 pinch salt
½ cup warm milk(120 mL), of your choice
5 tablespoons unsalted butter, melted, divided
2 large egg yolks, room temperature
1 tablespoon olive oil
1 large egg, beaten
FOR SERVING
1 cup granulated sugar(200 g)
2 teaspoons ground cinnamon
1 cup chocolate(225 g), melted
rainbow sprinkle, optional
ice cream

Preparation
1.In a large bowl, stir together the water and 1 teaspoon sugar.
2.Sprinkle the yeast over the water mixture and rest for 5 minutes, or until it becomes foamy.
3.Sift together the flour, 2 tablespoons sugar, and the salt over the
yeast mixture.
4.Add the milk, 3 tablespoons melted butter, and the egg yolks. Stir until the dough comes together in a ball. Add more flour if dough is too sticky.
5.Knead the dough for five minutes, or until the dough is smooth on the outside and springs back when pressed on with your fingers.
6.Grease bowl with the oil, return the dough to the bowl, and cover with plastic wrap.
7.Let rise for one hour at room temperature, or until the dough has doubled in size.
8.Preheat the oven to 375°F (190°C).
9.Cut the dough into eight equal parts.
10.Roll out each piece of dough into a long, thick strip.
11.Fold a sheet of aluminum foil in half and, starting from the bottom right hand corner, roll into a cone shape, measuring 6 inches (15 cm) long and about ⅛-inch (3 mm) thick around the opening. Repeat to make 7 more cones.
12.Wrap the dough strips around each aluminum cone.
13.Arrange the cones point-up in a muffin tin. Brush with egg wash.
Bake for 18-20 minutes, or until golden brown.
14.Cool for 10 minutes.
15.On a large plate, mix the cinnamon with the remaining sugar.
16.Brush the cones with the remaining melted butter.
17.Carefully remove the aluminum foil.
18.Roll the cone in cinnamon sugar.
19.Fill the cone with melted chocolate, letting the excess drip out. Top with ice cream, or dip the edge in chocolate, then roll in rainbow sprinkles, if desired. Top with ice cream.
20.Enjoy!

#TastyJapan #レシピ

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Tasty Japan

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「見て幸せ、作って楽しい」そんな”食”に関する動画をお届けする、Tasty日本版です！ FacebookやInstagramもよろしくお願いします? Facebook: https://www.facebook.com/buzzfeedtastyjapan/ Instagram: https://www.instagram.com/tastyjapan/ Twitter: https://twitter.com/TastyJapan LINE: bzfd.it/2ojdgRm 広告出稿のお問い合わせ先✉️：[email protected]

bottom right corner 在生かし屋 IKASHIYA CULINARY ART Youtube 的最佳貼文

By 生かし屋 IKASHIYA CULINARY ART

2019-09-29 17:32:19 有 14,907 人看過有 127 人喜歡

※下げる温度は160℃と表記していますが、130～160℃です(130～140℃推奨)
ブログ記事↓
https://www.ikashiya.com/entry/warenai-shiwaninaranai-soufflecheesecake

【材料】
・クリームチーズ　150g
・生クリーム　150g
・バニラ　適量
・卵黄　3個分
・グラニュー糖(卵黄用)　20g
・薄力粉　12g
・卵白　3個分
・グラニュー糖(卵白用)　50g
・ラム酒(お好み)　3ml

【準備】
1.　オーブン用シートを円周より少し長めに出し、型の高さ＋4cmくらいでカットする
2.　溶かしたバターを刷毛で薄く全体に塗る
3.　粉砂糖を全体にふるいかけ、余分な粉をはたく
4.　型の方にもざっくり溶かしバターを塗り、下の敷き紙を敷いて側面を貼り付ける
5.　底面をアルミホイルで覆い、室温が高い場合は生地ができるまで冷蔵庫に入れておく

【作り方】
1.　鍋やフライパンにクリームチーズ150gを小さめにちぎって入れ、生クリーム150g・バニラを加える
2.　中火にかけて混ぜなら溶かし、沸騰しないうちに火から降ろし、しっかり混ぜ溶かす
3.　ボウルを2つ用意し、片方に卵黄3個・もう片方に卵白3個分を入れる
4.　卵黄を泡立て器で溶いてグラニュー糖20gをすり混ぜる
5.　40℃以下に冷ましたクリームチーズを濾し入れ、よく混ぜる
6.　薄力粉12gをふるい入れ、粉っぽさがなくなるまで混ぜる
7.　卵白の方にグラニュー糖50gを入れ、ハンドミキサー低速で根気よく泡立てる
8.　6～7分立て(角が立たない程度)になったら、卵黄の方に3回に分けて加える
9.　その都度泡立て器のままざっくり混ぜる、全て混ぜ終えたらヘラに持ち替える
10.　ラム酒やレモン汁を加えるなら加え、混ざりきっていない底を中心にさっくりと混ぜる
11.　敷き紙を敷いた型に流し入れ、竹串でぐるぐるして生地を均一にしつつ大きな気泡を抜く
12.　天板に二枚重ねにし、その上に湯煎用の容器を置いて型を入れ、3cmくらいまで沸かしたお湯を注ぐ
13.　200℃に予熱したオーブンで60分にセットし、200℃で20分、160℃に下げて40分焼く
14.　10分で前後を入れ替えると焼き色が均一に、途中オーブンを開閉して少し温度を下げることで割れを防げる
15.【例：自分の場合】200℃で20分(10分で前後を入れ替え)→130～160℃に下げて5℃下がるまでオーブンを開けて放置
16.　以後5分毎にオーブンを開け1℃下がるまで待って加熱再開する(庫内温度計がない場合30秒が目安)
17. 【割れないラインは自分で探すしかない】どれくらい開ければいいかはオーブンによって変わるので自分で調整するしかない
18.　オーブンによっては一切開けずに焼いても割れない場合もある
19. 【焼き上がり後】すぐに取り出さずオーブンの中で冷ます(途中ナパージュor水でのばしたジャムを塗るとよりシワになりにくい)
20.　30分くらい冷ましてから取り出し、さらにナパージュorジャムを塗り、完全に冷めてから型からはずす

ブログ：http://www.ikashiya.com/
Twitter：https://twitter.com/sakihirocl
Instagram：https://www.instagram.com/sakiyamahiroshi/
BGM：https://dova-s.jp/

↓using translation software.

[Material]
*Cream cheese 150 g
*Heavy cream 150 g
*Vanilla as needed
*3 egg yolks
*Granulated sugar (For the egg yolks): 20 g
*Cake flour 12 g
*3 egg whites
*Granulated sugar (For egg whites): 50 g
*Rum (To taste) 3ml

[Preparation]
1.Take out the baking sheet a bit longer than the circumference. Cut it to a height of around 4cm.
2.Lightly spread the melted butter entirely with a brush.
3.Sift the powdered sugar all over and dust off the excess flour.
4.Lightly spread melted butter on the mold too. Cover the bottom with baking paper and stick the side.
5.Cover the bottom with aluminum foil. If the room temperature is high, put it in the fridge until the dough is made.

[How to make it.]
1.Tear 150 g of cream cheese into small pieces in a pot or frying pan, then add 150 g of fresh cream and vanilla.
2.Melt it over medium-heat if you mix it then remove it from the heat before it boils and mix it well.
3.Prepare 2 bowls. Add 3 egg yolks to one bowl and 3 egg whites to the other bowl.
4.Beat the egg yolk with a whisk and mix in 20 g of granulated sugar.
5.Strain the cream cheese that has cooled to below 40 ° C then add it and mix it well.
6.Sift in 12 g of weak flour and mix it until the powdery feel is gone.
7.Add 50 g of granulated sugar to the egg white. Whip it patiently with a hand mixer at low speed.
8.Once it has stood for 6-7 minutes (Enough so that it doesn't form a corner.), add the egg yolk in 3 steps.
9.Mix it roughly with the whisk each time. Change it to a spatula when you finish mixing it all.
10.Add rum or lemon juice if you are adding it. Lightly mix it with the center of the unmixed bottom.
11.Pour it in a mold covered with baking paper. Use a bamboo skewer to round and round it to make the mixture even and remove large air bubbles.
12.Layer it on a baking sheet. Put a container for hot water on it and put it in the mold. Pour the hot water that has boiled to around 3cm.
13.Set it in the oven preheated to 200 ° C for 60 minutes. Bake it for 200 minutes at 20 ° C then lower it to 160 ° C and bake it for 40 minutes.
14.If you change the front and back in 10 minutes, the baking color will be even. Open and close the oven midway and lower the temperature a bit to prevent it from cracking.
15.[Example: For Me] Bake it for 20 minutes at 200 ° C (Switch back and forth in 10 minutes.) → lower it to 130～160 ° C and leave it in the oven until it lowers to 5 ° C.
16.After that, open the oven every 5 minutes, wait until the temperature drops to 1 ° C, and restart heating (If there is no thermometer in the oven, about 30 seconds is recommended.).
17.[You have to find the line that won't break.] It depends on the oven, so you have to adjust it yourself.
18.Some ovens don't break even if you don't open them at all.
19.[After baking] Don't take it out right away. Let it cool in the oven (If you spread nappage or jam spread with water on the way, it will be less wrinkled.).
20.Let it cool for around 30 minutes then take it out. Spread nappage or jam on it then remove it from the mold after it cools completely.

生かし屋 IKASHIYA CULINARY ART

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bottom right corner 在 Tasty Japan Youtube 的最佳貼文

By Tasty Japan

2018-09-10 16:00:03 有 21,406 人看過有 424 人喜歡

ぜひ作ってみてくださいね！

巨大ハムチーズクロワッサン

8切れ分

材料：
冷凍パイシート(解凍する) 4枚
溶き卵 1個分
スライスチーズ 16枚
ハム 7枚

作り方：
1.オーブンを220℃に余熱する。

2.台に打ち粉(分量外)を振り、パイシートを平らに伸ばす。

3.4枚を正方形になるように並べ、右下隅から左下のシートの中間地点まで斜めにカットする。同様に右上隅から左上シートの中間地点まで斜めにカットする。

4.下のシートを時計回りに180度回転させる。同様に上のシートも反時計回りに180℃回転させ、三角形にする。

5.パイシートの重なり合う部分に溶き卵を塗り、しっかり押さえる。スライスチーズ、ハムの順にのせて底辺から巻いていく。

6.クッキングシートを敷いた天板に(5)を乗せてアルミホイルをぴったりとかぶせ、220℃のオーブンで45分焼く。

7.アルミホイルを外し、表面にハケで溶き卵を塗る。220℃のオーブンでさらに1時間15分焼く。

8.8等分に切り分けたら、完成！

-------------------------------------------------------------------------------------------
18-Inch Long Ham and Cheese Swirl Croissant
Servings: 8

INGREDIENTS
All-purpose flour, for dusting
4 sheets of puff pastry, thawed if frozen
1 large egg, beaten
16 slices of Swiss cheese
7 slices of ham

PREPARATION
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Lightly flour a clean work surface. Flour a rolling pin and roll out each puff pastry sheet to flatten the seams. Lay the sheets 2 by 2.
Make a diagonal cut across the 2 bottom sheets of puff pastry from the lower right corner to the midpoint on the left side of the lower left sheet.
Make another diagonal cut across the 2 top sheets of puff pastry from the upper right corner to the midpoint on the left side of the upper left sheet.
Holding the bottom pieces together, rotate clockwise 180˚ and up, so that the left side of the bottom strip meets the left side of the lower middle strip.
Holding the top pieces together, rotate counterclockwise 180˚ and down, so that the left side of the top strip meets the left side of the up middle strip.
Seal the seams by brushing a bit of egg wash where the pieces of pastry meet, overlapping the pieces slightly, and pressing together.
Arrange the cheese slices in a single layer across the lower portion of the triangle. Top with a single layer of ham slices.
Roll up the puff pastry from the base of the triangle to the top point.
Place the croissant on the prepared baking sheet and cover with aluminum foil.
Bake for 45 minutes. Remove the croissant from the oven, take off the foil, and brush the croissant with egg wash.
Bake for another 1 hour and 15 minutes, until the croissant is golden brown.
Let cool for 20 minutes, then slice and serve.
Enjoy!

Inspiration
Original Recipe
Culinary Creative: Jacqueline Tris

#tastyjapan #レシピ
#ハムチーズパン #パイシート

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