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1
Put all the ingredients for the dough in a bowl, and knead until the mixture becomes smooth.
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2
Cover the bowl with plastic wrap (or a shower cap).
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3
Pour warm water (about 30C) into a separate bowl or a pot.
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4
Place the bowl with the dough in the bowl or the pot with warm water.
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5
When the warm water cools, change it to warm water.
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6
Repeat for 60 minutes for the 1st proofing.
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7
Gently press the air out, divide the dough into 8 portions, and form balls.
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8
Cover with a tightly wrung out kitchen towel, and let sit for 8 minutes.
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9
Place the dough bottom side up.
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10
Gently press down to flatten.
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11
Roll up from one end, and make a baton.
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12
Put one hand on the right side of the dough, and roll it to make a teardrop shape.
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13
Place the narrow side close to you.
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14
Hold the dough with one hand.
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15
With a rolling pin, roll from your side towards the far side.
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16
Roll out the dough until it becomes about 20 cm.
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17
Roll it up towards you while lightly stretching out the wider side of the dough to the sides.
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18
Place the end part down.
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19
Reshape the dough.
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20
Gently press down.
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21
Arrange on a baking sheet lined with parchment paper.
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22
Preheat the oven to 32C - 38C.
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23
Put them in the oven for 28 minutes for the 2nd proofing.
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24
They will increase about 1.5 times in size.
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25
Brush with beaten egg for glazing.
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26
Preheat the oven to 180C.
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27
Bake for 13 minutes.
