The fluffy texture after baking is delicious, and the slightly chewy texture the next day is even more delicious!
Ingredients
- Strong flour 200g
- Light flour 40g
- Sugar 30g
- Salt 3g
- Instant dry yeast 3g
- Milk 170g
- Condensed milk 10g
- Unsalted butter 30g
- Milk 1 teaspoon
- Honey 1 teaspoon
Instructions
- Put everything from strong flour to dry yeast into a bowl and mix thoroughly.
- Add milk and condensed milk, mix and knead.
- When the mixture is no longer floury, add the butter and knead some more.
- Once the dough is smooth, roll it up, cover it, and let it rise in a warm place.
- When the dough has expanded to 1.5 to 2 times its size, the primary fermentation is complete.
- Remove from the bowl and roll out into a 16 x 36 cm rectangle.
- Fold the long side in thirds.
- Place on a cutting board, cover with plastic wrap, and chill in the refrigerator for about an hour.
- Remove the plastic wrap and cut into 18 pieces.
- Place smooth side up on a baking sheet lined with parchment paper.
- Mix 1 teaspoon each of milk and honey, spread on the surface of the bread dough, and let it rise for a second time in a warm place.
- When it becomes fluffy, the secondary fermentation is complete.
- Apply milk + honey to the surface again.
- Bake in a preheated oven at 190℃ for 10 minutes.
