1. Mix cold water and sugar first. Mix the high and low flour, salt, butter, and yeast, add the cold water and knead until the dough is smooth and gluten. Put it in the refrigerator for 1 hour [until the dough is firm].
2. Take out the dough, roll it out, and wrap it with meringue butter.
3. Roll it out after wrapping.
4. After rolling it out, fold it in three times, repeat the roll out and fold it in three times again, a total of three times.
5. After three times, roll them into large slices and divide them into isosceles triangles as shown in the picture.
6. You can cut the bottom edge to make the croissant longer and thinner.
7. Rolled from the bottom to the tip, it looks like a croissant and a crescent, so this kind of bread is also called croissant.
8. Ferment for 40 minutes [fermentation temperature around 30℃].
9. Brush with egg mixture and bake in 200℃ oven for 25-30 minutes.
10. The outer skin is crispy and the inside is soft.
