1. Knead all ingredients except butter into a ball, then add butter 2. Knead until gluten is formed and ferment for 40 minutes 3. Divide the fermented dough into 8 portions, roll into balls, and let rise for 10 minutes 4. Knead into a cone shape 5

. Roll into thin slices 6. Cut a little at the back 7. Roll up 8. Prepared croissant noodles 9. Rub with egg yolk, ferment for 40 minutes 10. Place the dough at 170 degrees and lower the heat at 150 degrees, bake for 20 minutes