Copying the square of the netizen, slightly improved, the square is an eight-inch mold.

WHAT YOU NEED

Ingredients

200 grams of high-quality flour
One egg.
But I added eggs and cream
and the milk was reduced to about 70 grams.
30 grams of cream
15 grams of milk
20 grams of fine sugar
3 grams of salt
20 grams of butter
4 grams of yeast
20 grams of refined milk and butter

How TO MADE Japanese flavored milk bread

1. All dough materials except butter are smoothly kneaded and then added to the butter to complete the kneading stage.

2. (Take a small piece of dough and stretch it with your fingers over a tough, unbreakable thin film)

3. Fermentation to twice the size of the dough

4. The butter in the coating material is taken out, softened, and mixed with the buttermilk to form a buttermilk paste.

5. (Step diagram deleted by mistake)

6. PS: If you have condensed milk in the fridge, please take it out when the dough is fermenting and warm it up or heat it up a little bit in the microwave.

7. After the dough is cooked, the exhaust is removed and the dough grows into a square.

8. Cut it into four equal parts and apply it to the cream.

9. (Don't paint it all, leave it for a while to paint the surface.)

10. Then, one by one, one by one, one by one, one by one, one by one, one by one, one by one.

11. A thin layer of butter is applied to the mold, and eight small pieces of dough are placed vertically on the chimney and poured into the mold.

12. Continue to ferment in the oven until doubled in size and then remove (at which time the oven is preheated to 185°) and apply the cream.

13. (After applying the cream, you can also add some other flavoring such as berries and nuts.)

14. It could be almonds, raisins, blueberries or something.

15. ）

16. When it's preheated, you can put the bread in and bake it.

17. The lower layer can be baked at 180 degrees for 15 to 20 minutes.

18. After baking, take it out a little and leave it for a while so that it can be removed from the mold and then store it in a fresh bag.

19. It's better to have a thin layer of sugar powder when you eat it.

20.