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1. Mix the liquid milk, fermipan and SKM, mix well, add to the flour mixture until it is half smooth
2. After half-knead add margarine and salt, mix again until smooth, rest the dough for 45 minutes with a closed container.
3. Next, divide the dough, weigh 40gram, round it, roll it lengthwise, fold it from the side, let it rest for 10 minutes. After that, roll the dough lengthwise, roll it into a croissant.
4. Next, arrange it on a baking sheet, wait until it doubles in size, grease the surface with liquid milk, add crumbs
5. After expanding, bake the bread with a temperature of 180 degrees using top and bottom fire for about 20 minutes, according to your respective oven.
6. When it is golden brown, remove the bread and spread it with butter 2x
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