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1
Preparation.
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2
Coat the interior of the mold with shortening and sift in bread flour using a tea strainer.
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3
Tap the bottom to remove any excess flour.
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4
Put all the ingredients except for the butter into the bread machine, and press start on the dough setting.
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5
After 5 minutes of mixing, add the butter.
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6
Remove the dough onto a flat surface, gently punch down, divide into 9 portions, and form them into balls.
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7
Leave to rest for 15 minutes.
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8
Place seam side up, and remove the gas by flattening the dough with the palm of your hands.
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9
Stretch into a 7 cm diameter circle with a rolling pin.
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10
Seal the top and bottom edges meeting at the center.
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11
Seal the left and right edges as well.
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12
With your left palm, place the dough seam side down, then shape your right hand like a paw, place the dough in your palm, and roll.
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13
Shown in the photo is the back side of the dough.
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14
Seal the bottom.
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15
Place the dough into the pan, gently press down the dough to make sure they are securely in place.
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16
Let rise until the tops of the dough peeks out of the mold.
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17
When the time is right, start preheating the oven to 190C.
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18
Put flour for dusting in the tea strainer, and coat the tops.
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19
Turn the oven temperature down to 160C and bake for 10 minutes.
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20
Then turn the oven temperature down to 150C, cover with aluminum foil, and bake for another 10 minutes.
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21
When the bread is baked, take out of the oven, drop the pan down onto a hard surface to prevent shrinking, and then remove from the pan.
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22
Place on a cooling rack to cool and it's done.
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23
Handle with care because the bread is very soft.
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24
Split them open.
