recipe:
Dough formula: 210 grams of medium-gluten flour, 90 grams of high-gluten flour, 5.6 grams of salt, 30 grams of sugar, 4.5 grams of high-sugar resistant dry yeast, 78 grams of water, 75 grams of milk, 15 grams of butter, fresh yeast, fresh yeast can also be used If you use 4.5✖️2.5
In Beijing, because of the dry climate, my place is very dry, and my flour is also very absorbent, so I use a lot of liquid, and the liquid added in humid areas must be reserved.

Lily and camellia are the names of flour, Nissin lily is all-purpose flour, Nissin camellia is high-gluten flour, if not, use all-purpose flour + bread flour
160g butter for coating
The amount of butter used is 30% of the total amount of dough. After kneading the dough, you can weigh it. Multiply the number of grams by 0.3 to get the amount of butter flakes

Special instructions: the recipe can make about 10 croissants