High-gluten flour: 1000g
Salt: 10g
Milk powder: 50g
Fresh yeast: 35g Unsalted butter: 75g Salted butter: 3-5g per piece ‼️ Except for butter, add all ingredients listed above directly into the mixing bowl and start kneading. To prevent flour from flying everywhere, mix at low speed initially. Although the mixture may appear watery, it will eventually form a dough. After mixing evenly, knead at high speed until a dough forms. When the dough adheres less to the bowl, stop to check. Once it reaches an 70-80% gluten development stage, add the butter.After adding butter, mix slowly until incorporated, then beat quickly.
Beat quickly. When the bowl walls become increasingly clean, it is time to check the windowpane stage. At approximately this stage, continue kneading for a moment longer. Finally, it should look like this. The windowpane shows no, though a slight is acceptable. It is non-sticky. This is a 5-liter rice cooker; begin fermentation. I rarely poke a hole in the dough during fermentation; it is ready when it fills the basin. Once fermented, pour the dough out directly. Since the fermentation chamber is broken, ferment at room temperature.Divide and round the dough into 55g portions. Refrigerate for 30 minutes to relax or chill overnight, then shape the next day. Take out and roll into long strips. The shape does not need to be precise; it will naturally crack during baking. Roll out the dough lengthwise, flip it over, and ensure to brush both sides with butter. Place salted butter on top and roll up. The shaping process can be done casually. Proof until doubled in size. Preheat the oven to 200°C for 10 minutes. Bake at 180°C for 18 minutes. If the bottom is not yet browned, continue baking as needed (oven temperatures vary; adjust according to your own practice). No egg wash applied.
