Made with 35g of butter ♡ Croissant [Original recipe] Made by a former bakery. 

[Tips for not failing! ]
For folding work, work in a cool room with air conditioning in the summer ❣️
When the dough comes down, don't hesitate to work diligently in the freezer 😆
❣️ If you have Lisdol, it is more delicious if you make it with Lisdol 150g ✨
◉ The dry yeast used is instant dry yeast that does not require pre-fermentation ❣️
Because it has the effect of suppressing the tsundere odor peculiar to handmade bread and the effect of stabilizing fermentation.
Pre-fermentation is recommended in my video ❣️
◉Pre-fermentation
・40℃ water…30g
・Dry yeast…2.5g
・Sugar…1g
◉Bread dough
・Bread flour…120g
・Cake flour…30g
・Salt…2.5g
・Sugar…16g
・Hot milk…70g
・Unsalted butter…5g
☆Unsalted butter for folding…35g
・Syrup