After knowing this method, I became addicted to making my own croissants at home with simple tools.

⁣Finally, you can make croissants faster without waiting overnight with one proofing. ❤👏
Ingredients:
300 grams high-protein flour
40 grams sugar
5-6 grams yeast (if the air temperature is warm enough, just use 5 grams)
145-150 grams ice water (the dough won't be as soft as bread)
30 grams butter/margarine
5 grams salt
150 grams korsvet butter or margarine.
specifically for laminating croissants/Danish pastry (can be purchased online)
Ingredients:
300 grams of bread flour
40 grams of sugar
5-6 grams of yeast (if the air temperature is warm enough, just use 5 grams)
145-150 grams of cold water (the dough won't be as soft as bread, OK)
30 grams butter/margarine
5 grams of salt
150 grams of butter sheet/margarine for laminating.
Korsvet that I've tried for croissants
* "C*rm*n patisy butter sheet" tastes a bit buttery (it doesn't seem to be 100% butter) and melts more easily, requiring quick action (even with the AC set to 18°C).
* "G*ld b*illon Danish Pastry" (not the flake pastry), in my opinion, this one tastes just as good as the one above 👆, it's light and doesn't stick together, and it's more affordable, making it easier for those of us living in a warm, tropical climate to learn how to make our own croissants at home (even without AC).
(I bought both 👆 at the Orange Guys store)
Next time, I'll try another brand and review it here...