Temperature of the dough at 0˚C, roll out the butter into 30cm x 30cm and the dough into 30cm x 60cm. Do a traditional lock with 1 double fold (roll out the dough to No.5), sandwich 200g of flatten maroon croissant dough into the double fold. Do 1 single fold (roll out the dough to No.9). Roll the width of the dough to 49cm, put on 500g of flatten red croissant dough on the laminated dough, then rest the dough in the freezer for 30 minutes. Roll the length of the dough into No.6. Rest the dough in the freezer for 30 minutes. Slice the dough into 5mm on one side of the dough, twist it and place on the surface, roll the width to 28cm. Rest the dough in the freezer for another 30 minutes, roll the length of the dough into 60cm. Rest the dough in the freezer for 30 minutes, roll the dough into 5mm. Rest again the dough in the freezer for 30 minutes, then roll the dough into 4mm. Rest the dough in freezer for 15 minutes before divide.
