| • | Preheat the oven to 400 degree F.
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| • | Cut butter into little pieces.
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| • | Take a normal bowl and mix flour, salt, sugar, yeast, butter, water and milk.
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| • | Knead it to make cohesive dough.
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| • | Shape the mixture into a rectangle and roll aside to about 30cmx20cm.
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| • | Fold all over the top third, fold up the bottom 3rd and close each side with the side of your hand.
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| • | Place it into the plastic bag and cool for about 30 minutes.
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| • | Now turn 90 degree and roll it again to some other rectangle.
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| • | Fold up bottom 3rd and close it with the side of your hand.
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| • | Chill it again for 30 minutes.
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| • | Repeat 2 more times, chilling for about 30 minutes between each rolling.
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| • | Return it to the plastic bag and place it into the refrigerator for about an hour.
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| • | Remove it from the fridge and roll into a large rectangle 50cmx30cm.
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| • | Cut in one-half lengthwise and split into triangles and shape into crescent.
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| • | Beat egg and carefully, egg wash out croisant.
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| • | Place them on a baking sheet and allow it to rise for about 20 minutes.
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| • | Now bake it for about 20 minutes until golden brown.
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