First Croissant

What I was always checking the recipe of but never tried to make was Croissant.
One day I found Echire Butter which was much talked about in Japan, so now nothing would hinder me from making Echire Croissant which had customers lined up!
Having said that, I could not find real recipe for it, so what I made was "NANCHATTE" Croissant with Echire butter. (*NANCHATTE(Japanese)=pretend to be, we use this adjective for something similar but failed to be as good as original.)

I was told that less yeast and longer ferment would make bread better taste, so I reduced the volume then...  did not rise enough...
But I could feel strong taste of butter, and outside was crunchy and inside was soft, so I was quite happy with the result♪
The recipe should be improved but just for reference.

＜Recipe＞
Strong flour　　　 250ｇ
Sugar       　　　 　  25ｇ
Salt   　　　　　　　 　5ｇ
Egg    　　　　　　 12.5ｇ
Dry yeast　               5ｇ（I put only 3g and it was not sufficient）
Milk       　　　　　 125ｇ
Butter       　　　　　 25ｇ(room temperature)

Butter to be fold　125ｇ(should be quadrated)

1.　Put flour, sugar and salt in the bowl.
2.　Mix milk and egg and warm up to 40℃, then add dry yeast.
3.　Add 2 into 1 and mix and later also add butter and knead it roughly. (It was recommended not to knead a lot)
4.　Leave it to be fermented. (Until doubled)
5.　Remove the gas and put it in the plastic bag and leave it in the fridge one night.
6.　Next day take out the dough and roll it into square and place the butter in the middle and wrap the butter up.
7.　Taking care not to let butter out roll the dough into a rectangle and fold the bottom up twice.
8.　Roll the dough into a rectangle and fold the bottom up twice then leave it in the freezer for 30minutes.（Repeat this process twice）
9.　Roll the dough out thinly(around 3mm) and cut into triangles and form into crescent rolling it.
10.　Leave it to be fermented. (Until doubled even mine did not...)
11.　Brush with egg and bake in the oven(210℃ for 15minutes)

Bon profit!!!