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1
Thinly spread out the butter insert sheet on top of plastic wrap (20 cm x 20 cm), cover with the wrap and place in the refrigerator.
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2
Mix the sugar into the milk and warm in the microwave for 40 seconds to dissolve the sugar.
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3
(It should be warm to the touch.
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4
Adjust the time according to your microwave.)
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5
Put the flour into a bowl, hollow out the center, and add in the yeast.
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6
Put the salt around the edges.
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7
(Don't let the yeast and salt touch).
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8
Pour the Step 2 milk onto the yeast and mix in with the flour.
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9
Mix the salt in last.
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10
When it has all come together, remove from the bowl, mix in the butter, and knead.
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11
It'll be sticky at first, but as you continue kneading, it will become glossy and smooth.
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12
Please knead for at least 15 minutes.
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13
First Rising.
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14
I use this method: Put boiling water into a bowl.
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15
Suspend the bowl with the bread dough over the hot water bowl.
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16
Cover with wrap and put it in the microwave.
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17
Don't let the hot water touch the bread dough bowl.
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18
If the water cools off during the rising, it's okay to replace it with more boiling water.
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19
After about 45 minutes, the dough will have risen about 2 or 3x the original size.
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20
The amount of time depends on the temperature and atmosphere, so if it's doesn't rise well, just keep waiting.
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21
If you push a finger into the dough and it doesn't bounce back, then the first rising is complete.
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22
Remove the gas and flatten out the dough.
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23
Spread out until a little bit large than the butter insert sheet.
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24
Place the butter sheet onto the dough, as shown in the photo, and fold into three layers.
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25
Place in the refrigerator for 5 minutes.
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26
Remove from the refrigerator and roll it out (leaving the three layers), and fold it into three layers again.
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27
Place in the refrigerator for another 5 minutes.
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28
Repeat this process 4-5 times.
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29
Lastly, roll out the dough to a thickness of about 5 mm and separate into 6 oblong shapes.
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30
Put the chocolate onto the dough and wrap it up, placing the edge of the dough on the bottom.
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31
Let rise a second time (30 minutes).
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32
I use this method: Place on a baking tray, lightly spray the surfaces with water, and cover lightly with a large plastic bag.
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33
Place into an oven warmed to 40C and let rise until the dough is twice the original size.
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34
Coat the surfaces with milk and bake for 15-20 minutes in a 180C oven, then they are done.
