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Professional croissant lamination for flaky layers. Butter block: 250g European butter (82% fat). Dough: flour, milk, yeast, sugar, salt. Process: 1. Encase butter block in dough square. 2. First fold: roll to 20x60cm, letter fold (3 layers). 3. Chill 30 minutes. 4. Second fold: roll and fold again ...
