How to make homemade croissants by Suficooking

Ingredients (9 croissants) 125 g of cold water, 150 g of cold milk, Instant Dry 10g 40g sugar, 10g salt, 500g wheat flour (250g bread flour, 250g all-purpose flour can be mixed) 40 g butter 250 g filling butter Keep all ingredients cool. Preheat oven to 200°C (392°F). Be careful not to melt the butter in summer. If you work with the room temperature low, you will get good results. If the dough does not stick out, refrigerate after 20-30 minutes and then work again.