This is really super soft, I have done it several times
Material
| High powder | 15 grams |
| salt | 2 grams |
| yeast | 4 grams |
| milk powder | 15 grams |
| sugar | 10 grams |
| milk | 65g |
| butter | 25 grams |
| Custard sauce | 100 g |
| Custard sauce: (knead the dough) | |
| yolk | 1 |
Mix all the ingredients of Cassette sauce with a small fire and heat to a thick, cool to spare
All ingredients except butter are kneaded and gluten is kneaded until gluten expansion stage
The base is doubled in size, divided into 6 parts, rounded and relaxed for 10 minutes
Close the mouth down, roll it up and down, turn over and roll up from the long edge, pinch the mouth tightly and rub the bar
Two times into the oven to put hot water fermentation 2 times larger, coated egg liquid, preheated oven, 180 degrees, middle layer, 20 minutes (after tinting, tin foil)
