Croissant

Into a bowl, add the milk, the water, the oil, the sugar and the dry yeast powder, mix all the ingredients very well until combined. 

Add 1 cup of wheat flour and mix well. 

Cover the bowl and let it rest for 15 minutes. 

After this indicated time, add the egg white and mix well. 

Then gradually add the wheat flour and 1 teaspoon of salt, keep mixing well and keep gradually adding the wheat flour. 

When you can no longer mix with the spoon, knead the dough by hand. 

Then put the dough in the bowl and let it rest for 1 hour and a half. 

After this indicated time, sprinkle some flour on the table and place the dough on it. 

After that, split the dough into 16 equal-sized pieces and round each piece into little balls. 

Then flatten and stretch these little balls by hand until they are not too thick nor too thin. 

Now transfer the dough to a floured plate and add 1 teaspoon of butter, spreading it out evenly. Stack one layer of dough over the other and keep buttering every layer. 

Once you’ve done that, leave the dough in the freezer for 30 minutes. 

After this indicated time, transfer the dough back to the table and using a rolling pin, stretch it out until it reaches about 35cm in dimeter. 

Cut the dough into 16 equal-sized slices, as if you were slicing a pizza.

Now roll up each slice from the thicker end to the thinner one. Repeat this process with every slice of dough. 

Once you’ve done that, transfer all the croissants to a baking sheet lined with parchment paper. 

And using a brush, spread a mixture made of 2 egg yolks and 2 tablespoons of table cream over each croissant. 

Bake in a preheated oven at 180°C (356°F) for 35 minutes. 

Serve.