Croissant | Haruan's recipe transcription

Put (A) in a bowl and add butter (for dough) while cutting 2g each.

Weigh milk and water into a measuring cup.

Gently mix 1 by hand so that the butter is powdered.
While crushing the butter, mix the whole as if rubbing with both hands.
Add 2 and knead until it comes together.
Put it in a storage bag and let it sit in the refrigerator overnight.

Stack two wraps and place them on the scale.
Place butter (for folding) and cover with two layers of wrap from above. Fold the wrap and stretch it with a rolling pin to a size of about 12 x 15 cm.

台に強力粉（打ち粉用）を振りかけ、3をめん棒でバターシート約2枚分の長さになるように、長方形に伸ばす。

Place 4 in the middle of 5 and wrap the butter sheet in the dough.
Dust the table with stronger flour and roll it thinly with a rolling pin.
Fold it in four, lightly stretch the side where you cannot see the cross section with a rolling pin, change the direction, and stretch it thinly again.
Fold it in four, put it in a storage bag, and let it sit in the refrigerator for about 30 minutes.

Take out 6 and stretch it well with a rolling pin so that the corners come out.
Mark one side with a kitchen knife so that it is divided into four parts.
Mark the other side so that it is divided into 5 parts.
Draw a line from the mark to the mark so that it becomes an isosceles triangle.
Cut along the line with a kitchen knife.

7の二等辺三角形の底辺の真ん中に、切り込みを入れて、底辺から頂点に向けて転がすように巻く。

天板にオーブンシートを敷き、クロワッサンを並べて霧吹きをかける。
30℃のオーブンで60分発酵させる。

9を220℃のオーブンで14分焼く。
粗熱を取って完成。