recipe
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2 cups of hot water (480ml, 480g)
1/2 cup flour (120ml, 75g)
1/2 cup cold milk (120ml, 120g)
1/3 cup of sugar (80ml, 60g)
1 tsp salt (5ml, 6g)
full cream milk powder 1cup (240ml, 110g)
1 teaspoon of instant dry yeast (5ml, 3g)
4 cups of plain or strong flour (960ml, 580g)
4 tablespoons of butter at room temperature (60ml, 60g)
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1st fermentation 1 hour
Medium fermentation 15 minutes
2nd fermentation (40~60 minutes)
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180 degrees (355F) 30 minutes in preheated oven
Take out 10 minutes after turning off the oven.
Cover with a cloth and let cool for an hour or more.