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1
Quickly mix in the flour, yeast, white sugar, and salt, add in the milk, and knead inside the bread maker.
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2
Warm up the milk to 35C depending on the season.
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3
This the dough being kneaded.
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4
Thoroughly knead for 13~15 minutes until it is smooth all over.
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5
I am using a 1.5 loaf bread maker.
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6
Add in the butter that has been returned to room temperature, and knead for an additional 15 minutes.
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7
If you stretch it out slowly and it has a thin membrane, then the dough is done!
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8
!
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9
Roll up the dough, let ferment to 2.5 times the size in a container such as a bowl etc.
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10
while being careful not to let it dry out.
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11
This time it took 90 minutes at 30C.
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12
After the 1st rise, punch it (fold into thirds two times), and let rise to 2.5 times its size once more.
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13
This time it took about 40 minutes at 30C.
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14
This is what it looks like swelled up 2.5 times.
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15
Place it onto a surface sprinkled with flour, press out the gas, divide into 3 equal portions, and roll it up.
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16
Cover with a wet cloth and let it rest for 30 minutes.
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17
Stretch it out with a rolling pin to remove the gas, and shape like in the photo.
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18
It is good to roll it a bit tightly the last time.
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19
Line up the dough in a pan coated in shortening, and press down firmly from the top to adjust the shape.
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20
Cover with a wet rag etc., and let rest at 40C for 60-80 minutes.
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21
Ferment to about 2cm from the bottom of the pan.
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22
Place a pan into the oven, and preheat to 200C.
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23
Place solid fat into the cut notches.
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24
(Using shortening).
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25
Solid fat = unsalted butter, unsalted margarine, etc.
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26
See the depth of the notches from the photo.
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27
Reduce the temperature to 180C for 5 minutes (to steam), and then bake at 160C for 20 minutes.
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28
It will swell up nicely and the crust will be soft .
