1. Stir the ingredients (except Aristo Croissant) for 2 minutes at low speed, then stir at high speed for 4 minutes, ideal dough temperature is 20 ℃.
2. Divide the dough, then freeze (temperature-10 ℃) for 2-3 hours, and then, cover the oil.
3. Pressure surface fold for 3 times: when folded twice, put into the freezer to relax, and then fold for the third time. Shape after operation.
4. Rest to ferment in 35 ℃ ; relative humidity was 75%-80%. Then baking, the top temperature is 200 ℃, and the bottom temperature is 180 ℃.