Soft and Fluffy Milk Bread

【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.