Hey everyone! I have been baking croissants quite a lot lately and it just doesnt really turn out great on the outside and the inside.

Frist, here is the recipe that I'm using:

500g Flour(12.5% protein), 130g Water, 130g Milk, 60g Sugar, 50g Butter(82�t), 8,5g Salt, 9g Instant dry yeast and 250g Butter block(82% fat)

Here is what I do:

First thing that I do is I leave the butter out on room temp and I add 2g salt to it when its soft enough to mix, then mix it well and form the butter block in parchment paper and I put it in the fridge. The reason I do this, is because for me the croissant has a better flavor if the butter is salted. I'm using a butter sheet. This brand: Debic 2kg butter sheet. I figured out that this butter is the best if i'ts used on around 18-20C, that's the point when it's flexible.

Note: Many people saying that your dough's temperature can not be higher than 26C after done kneading. Mine is around 34C when I finish kneading(kneading takes around 12-14mins). Is that a problem?

I let it rest on the temp in the kitchen(around 31C with 80% humidity for 30 minutes). Then I form a rectangle and I put it in the freezer for around 2hrs, after I transfer it to the fridge for about 8-10 hours.

Then I start locking in the butter while the butter is around 18-20C and my dough is 15C. I complete the 1st fold which is a double fold. Then I transfer it back in the freezer until the dough reaches 15C(takes about 20minutes) and I repeat, stretch and fold. Sometimes the butter inside gets a little creamy, I assume it is not good. Maybe I should not work on the dough if its above 20C.

The problems I have:

So my kitchen is really hot, because I live in the Philippines. It's around 32C and sadly I don't have AC.

Second problem I'm having is: After the 2nd fold( I do a double and a single fold) it is really hard to stretch out the dough. I usually let it rest multiple times during rolling out in the freezer for 10 minutes, but it is a never ending cycle. I roll it then pulls back - put it in freezer and shrinks - roll it out and pulls back - put it freezer shrinks to the original size and so on. So I usually end up just cutting my triangles before I can reach the desired size. Even then when i cut a 10x28cm triangle the base shrinks back to around 8-9cm.

Third problem: Proofing. I proof the croissants in the oven and I wash them with some egg and milk mixture. The temperature in the oven is 28.7C usually, Could be too high. The surface is ripping while its proofing, the layers are sliding and also the proofing time takes too long in my opinion. 4-5 hours until its get jiggley and visually increased in size. By this time almost all of them looks completely ruined, because of the layers are sliding and the dough is ripping.

Thats about it. It usually goes wrong at the last couple steps: Last rolling out, cutting and proofing.

I would like to ask some advices and opinions. I really appriciate if you read my post and help me out. I hope you have a great day!