My lovely Croissant

Ingredient:
150g                 Superfine flour
350g                  High Protein Flour
7g                      Salt
40g                    Sugar
60g or1egg         Eggs
25g                    Margarine
10g                    Instant Yeast
5g or 1/2tsp       Bread Improver
250g                 Chilled Fresh Milk
250g                 Pastry Margarine

method:
1. Combine sugar, salt, margarine, eggs & fresh milk to mixing well
2. Then add in flour, bread improver and instant yeast
3. Mix evenly until mixture resembles coarse meal
4. Knead dough 4-5min, slow speed, medium speed 2 min & fast speed 1 min
5. Then knead dough until smooth form into a ball
6. Place dough in a plastic bag and store in a freezer for about 20-25mins
7. Roll in the danish pastry margarine into a dough
8. Flatten into thin sheet, roll into three fold and roll again. Repeat this stops 3 times, place dough in a plastic bag & store in a freeze for 20-30mins
9. Finally roll dough into a thin sheet and dividing & moliding
10. place dough into proofing box or warm temp place to double in size final proof to prevent the fat from leaking about 45mins
11. Brush on beaten eggs onto the dough
12. Bake at 190'C-200'C for about 15-20mins

ref: Recipe from BS Bakery shop@Meru, Klang