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No fold! No machine! I just found the easiest way to make croissants! Important tips are below here *Ingredients 300g (2 cups) Bread flour 4g (1/2 tbsp.) Instant yeast 25g (2 tbsp.) Sugar 1pc (50 g+-) Egg 145g (0.6 cup) Milk 3g (1/2 tsp) Salt 20g (1.4 tbsp.) Unsalted butter 90g (6 tbsp.) Unsalted butter 200°C (390°F) bake for 10 minutes, then 180°C (355°F) bake for 6 minutes *Important tips. 1. Croissant dough is harder than normal bread dough, which is good for shaping, so the amount of milk should not be too much. 2. Divide the dough into 9 parts, each small dough is about 60 grams, the diameter is about 20cm 3. the butter for the interlayer should be 90 grams in total, about 11 grams for each layer 4. If it is summer, the dough should be frozen in the freezer for about 20 minutes, if it is winter, refrigerate for 20 minutes. 5. Use a thicker rolling pin to roll the dough, that it is more evenly stressed. Roll it for a while on one side, then flip it over and roll it for a while. The dough will come out more evenly, and finally roll it into a round shape of about 40cm in diameter. 6. Here only needs one fermentation, about 2-3 hours. It is recommended that the fermentation temperature should not exceed 28°C. The croissant dough will be fat and can be moved if shaken. Instagram：☞ https://www.instagram.com/qiong_cooking/?hl=en Facebook：https://www.facebook.com/Qiongcooking ----------------------------------------------------------------------------------------------------------------------------- 🧡Thanks for watching! Please leave a LIKE and SHARE this video SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos I would be very glad if you subscribe and turn on the notification bell 🧡 ----------------------------------------------------------------------------------------------------------------------------