【Ingredients】18cm square cake pan
★250g Bread flour
★30g Sugar
★3g Salt
185g Milk
3g Dry yeast
20g Unsalted butter(room temperature)
The best milk temperature for the dough: About 30℃ for spring and autumn. About 10℃ for summer, and about 45℃ for winter.
【Directions】
①Combine the dry ingredients (★)and mix together with a whisk.
②Combine milk, and dry yeast, then add it to ① and mix.
③Put it on the table and knead. (10mins)
④Add butter and knead more. (5mins)
⑤Make it round, then leave it at a warm place until it gets twice as bigger. (primary fermentation)
⑥Degas the dough from ⑤, divide it into 16 pieces and make them round.
⑦Cover them with a wet cloth and leave them for 15 mins. (bench time)
⑧After resting, deflate with your hand, round and smooth the surface of the dough well, and firmly close the seam.
⑨Put them on the square pan.
⑩Cover them with plastic wrap or a wet cloth not to dry, leave it at a warm place until they get twice as bigger. (secondary fermentation)
Sprinkle with rice flour using a tea strainer.
⑪Preheat the oven at 180℃, turn the degree down to 150℃ and bake them for 17 min.
⑫Remove from the pan and place it on a wire rack to cool.
*Be careful not to let the dough dry out when you are letting it rise or rest.
*When the dough is too moist and sticky, powder the dough a little.
