A soft, spongy bread made from fermented milk.

WHAT YOU NEED

Ingredients

125 grams of milk
3 grams of salt
20 grams of fine sugar
15 grams of milk
200 grams of flour
3 grams of dry yeast
20 grams of butter
Supplements: moderate amounts
10 grams of butter
10 grams of milk
10 grams of butter
10 grams of milk

How TO MADE Japanese dairy bread

Steps 1 to 4

1. Except for butter, accessory parts, other materials are wrapped in buckets and kneaded for 20 minutes.

2. Add room-temperature softened butter and continue the kneading process for 15 minutes.

3. Remove the dough, check the membrane condition, and adjust it to a satisfactory state with appropriate hand rubbing.

4. After preparing into a smooth dough, ferment for one hour in a barrel or oven, up to twice the size.

Steps 5 to 8

5. Take the dough out of the exhaust and grow it into a square with a doughnut stick.

6. The auxiliary part, the butter is softened at room temperature and the milk is mixed into a paste.

7. Cut into four pieces and apply butter and yogurt sauce.

8. The four sides are overlapped and then cut into nine pieces.

Steps 9 to 12

9. Apply butter around the mold, put it in the mold, put it in the oven and choose the fermentation process for 50 minutes.

10. After doubling, remove the remaining butter and cream from the brush.

11. Preheat the oven to 200°C and turn it to 180°C for 20-25 minutes.

12. When eating, filter the sugar powder.

13.