Instructions

1. Mix all ingredients (except sheet margarine) for 5 mins at first speed and for 3 minutes at second speed until smooth and elastic dough is obtained.
2. Keep the dough in the chiller for 15 minutes.
3. Add the sheet margarine and folded in double in 2 times. Rest 10 mins inside chiller. Then take out and folded in single in 1 time.
4. Keep in the chiller for 10 minutes.
5. Roll out the dough and make the shape. Keep them in the proofing cabinet for 90 to 120 minutes at 30°C with 80% humidity.
6. Bake the croissant at 165°C for approximately 20 minutes (conventional oven).