TESTING *VIRAL* INSTAGRAM RECIPES 😱 LIQUID ALOO PARATHA, RICE PAPER CROISSANT, MAKHANA MOUSSE & MORE

Ingredients

• 6 pieces Rice Paper Sheets (standard size, 8‑inch diameter)
• 2 large Eggs (room temperature)
• 2 tablespoons Unsalted Butter (melted)
• 2 tablespoons Cinnamon Sugar (mix equal parts ground cinnamon and granulated sugar)
• 1 teaspoon Baking Powder (double‑acting)
• 1 cup Milk (whole or 2% for richer flavor)
• 1 teaspoon Vanilla Extract (pure extract)

Instructions

1. Prepare the Sweet Batter

   In a mixing bowl whisk together the melted butter, eggs, milk, vanilla extract, baking powder, and cinnamon sugar until smooth and slightly frothy.

   Time: PT5M

2. Soak Rice Paper Sheets

   One at a time, dip a rice paper sheet into the batter, allowing it to fully absorb for about 2 minutes. Flip and soak the other side for another 2 minutes. Place the soaked sheet on a parchment‑lined baking sheet. Repeat for all six sheets.

   Time: PT12M

3. Shape the Croissants

   Using a sharp knife, cut each soaked sheet diagonally to form two triangles. Gently roll each triangle from the wide end toward the point, forming a croissant shape. Place the rolled croissants seam‑side down on the parchment.

   Time: PT3M

4. Bake

   Preheat the oven to 375°F (190°C). Bake the croissants for 12‑15 minutes, or until they turn golden‑brown and feel crisp to the touch.

   Time: PT15M

   Temperature: 375°F

5. Cool and Serve

   Remove the croissants from the oven and let them cool on a wire rack for 2 minutes. Serve warm, optionally dusted with extra cinnamon sugar.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g