How to make Danish croissants?

Ingredients? 500 grams of golden bread flour, 8 grams of salt, 40 grams of Korean sugar, 40 grams of Angel yeast, 10 grams of Nestle milk powder, 10 grams of eggs, 50 grams of New McFly milk, 50 grams of water, 200 grams of Anjia butter, 40 grams. How to make Danish croissants? Except for the butter.

Mix other ingredients evenly and stir until the surface is slightly smooth. Add butter and continue stirring until the gluten expands. Pull out the film and place it on a tray. Press it into a rectangular shape and freeze it in the refrigerator overnight. Defrost the next day. Wrap in 250 grams of prepared Anchor butter, 4

Fold twice and refrigerate for 1 hour. Shape into shape 10cm long and 20cm high. Make into horn shape 70g/piece. Place in the oven to proof. Add boiling hot water to avoid drying the dough. Brush the proofed dough with egg.

Bake at 210 degrees and 190 degrees for 20 minutes. After taking it out of the oven, shake the bread tray to prevent it from collapsing. Tips for tightening the waist: The dough must be left overnight to avoid too high gluten and oil leakage when pressed.