The recipe was designed to be easy to make, even for those who are not good at shaping.It looks hard but is very fluffy, so please give it a try.
Ingredients
- High gluten flour 200g
- Sugar 20g
- Salt 3.6g
- Instant dry yeast 3g
- Milk 80g
- Water 65g
- Unsalted butter 20g
- Salted butter 5g x 6 pieces
- Salt flakes (large grains of salt) appropriate amount
Instructions
- Place the bread dough ingredients other than butter in your home bakery or kneading machine and turn it on.
- After 10 minutes, add the butter and knead for another 10 minutes.
- Once the dough is kneaded, place it in a bowl, loosely cover it with plastic wrap, and let it rise for the first time in an oven or fermenter set at 30 ℃ until it doubles in size to 2.5 times its size.
- After the first fermentation, divide the dough into 6 parts , remove the gas, re-roll, and let the dough rest for about 15 minutes.*Please cover the dough loosely with a 45L plastic bag to prevent it from drying out.
- Lightly flour a pastry board and use a rolling pin to roll out the dough into a 9cm circle. Fold the fabric with the star mark on the top left until it reaches the star mark in the middle and press it lightly with your hand.
- Fold both sides toward the the center and press lightly with your hand.When you put the sides together, pinch the overlapped part with your fingers to close it.
- Place the formed dough into a large aluminum cup and let it rise for a second time in an oven or fermenter set at 35 ℃ until it becomes a little larger.*If you place it in a small aluminum cup, the butter will flow outside the cup and the bottom of the dough will not be able to absorb the butter, so we do not recommend using a small cup.
- When the preheating time comes, move it to a warm place in the room and continue the second fermentation . After transferring, cover with a plastic bag sheet to prevent it from drying out.
- After the second fermentation, sprinkle strong flour on the dough, make a coupe in the center with a coupe knife, put 5g of salted butter on each dough, then lower the oven preheated to 210℃ to 200℃ and bake for about 10 minutes.
