Mix all ingredients together very well until combined and the dough becomes solid and gained
Place it in the fridge for 2 hours
Repare the butter:Arrange the sticks of butter on a sheet of plastic wrap horizontally. Lay another piece of plastic over the sticks, and use a rolling pin to flatten the sticks until you have approximately an 85 inch rectangle. Put the butter, still wrapped in plastic, in the fridge until the dough is ready.
Laminate the dough:Laminating dough is the process of folding butter into the dough many times, which is what creates all those layers. Turn the dough out onto a lightly floured surface and roll it to a 1610 inch rectangle. Place your butter in the center, and fold the edges of the dough rectangle over to cover the butter completely.
Roll the dough out so its back to 1610 inches, then fold it letter-style into thirds. Wrap the dough with plastic and place it in the fridge for an hour. repeat this process for 3 times.
Bake the croissants:Roll the dough out, one last time, until you have a long rectangle and cut the dough into thirds to make this part easier. Slice the dough into long triangles, and roll each one starting at the wide end until you have a crescent shape(you can fill the dough with cheese). Brush with a slightly egg
Bake on a parchment paper lined sheet at 180c.
Note: 230 butter must be freezed to use while preparing the dough.. Like the shape in the picture
Made By: Tala Odaymat
