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1
Combine the milk and lukewarm water marked and heat until warm to the touch.
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2
Let the butter soften by leaving out at room temperature for a while.
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3
Sprinkle the yeast into the lukewarm water marked and mix in well.
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4
Put the strong bread flour marked in a bowl, and pour in the boiling water.
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5
Mix until it's no longer floury, and gather into a ball.
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6
Put the strong bread flour, brown sugar, salt, unsalted butter and yudane in a bowl.Pour in the warmed ingredients marked Try to pour them on top of the butter and sugar.
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7
Add the yeast and warm water mixture to the main mixture.Try to pour the mixture on top of the liquid ingredients added in step 4.
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8
Mix well until the yudane is blended in with the other ingredients.
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9
Knead it as if you were washing rice.
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10
When the dough has come together and not sticking to your hands, turn it out onto a surface lightly dusted with flour and divide it into 60g pieces.
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11
Form the dough into balls and let them rest for 10 minutes.
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12
Make each ball into the shape of a cat's paw with your hands, and roll the dough between your hands to smooth it out.
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13
Turn the dough over, flatten it out with your palms and roll it up into a carrot shape,about 20cm long.
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14
Leave to rest for 5 minutes.
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15
Hold the narrow end of the dough and roll out with a rolling pin, going towards the wider end to create a flat carrot shape.
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16
Roll the dough gently back towards you.
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17
Once rolled, place the dough seam-down a baking tray lined with parchment paper and leave to prove for around 25 minutes.
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18
Once the dough has expanded and the corners have rounded out, spray the tops with water and brush with glaze.
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19
Bake for 15 minutes in an oven preheated to 180C
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20
If you aren't glazing with egg, it will be hard to tell by colour whether it has finished baking, so please be careful not to overbake.
