1, mix the flour with 50g of butter and rub it well with your hands. Put all ingredients (except butter layer) into a container and knead into a dough. Put ten minutes at room temperature and then refrigerate at 4 degrees for 1 hour. For the butter layer, soften 125g of butter at room temperature, put it in a food bag and beat it with a rolling pin. Knocked into a square, the degree of softness with reference to the softness of the dough can be consistent;

2, the butter wrapped in the chilled dough, turn over and start rolling. Repeat three times, each folded and rolled out to be frozen at sub-zero 15 minutes before continuing the next folded and rolled out. Fold and roll the dough one last time to a thickness of about 5 millimeters, then cut evenly into long triangles. Starting from the end, roll up into a croissant, and let rise at room temperature to double the size, or preheat the oven at 35 degrees for 2 hours. After rising, the dough was much bigger and brushed with egg wash. Up and down temperature 160 degrees baked 25 minutes.