It's a Japanese-style milk-based bread with a delicate texture and a soft, milky taste, and it's made with a Chinese-style cake mold, and it's made with a convex shape, and it's delicious even without butter, cheese or jam.

WHAT YOU NEED

Ingredients

200 grams of high-quality flour
125 ml of milk
15 grams of milk
3 grams of yeast
Coating material: 20 grams of butter
20 grams of fine sugar
3 grams of salt
20 grams of butter
Coating material: 20 grams of milk

How TO MADE Japanese milk bread

Steps 1 to 4

1. All the ingredients are mixed together until the expansion stage, and the preservative film on the lid of the bowl is placed to ferment into a dough twice the size.

2. The butter in the coating material is taken out, softened, and mixed with the condensed milk to form a condensed milk sauce.

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

4. Cut into four equal parts.

Steps 5 to 8

5. After the dough is cooked, the exhaust is removed, and the dough grows square.

6. Cut into four equal parts.

7. Apply the cream.

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

9. Then, one by one, one by one, one by one, one by one, one by one, one by one, one by one.

10. A thin layer of butter is applied to the mold, eight small doughs are lifted vertically and placed in the mold by the chimney, covered with a preservative film for final fermentation.

11. Then apply the cream on the surface, put it in a preheated oven, bake the bottom layer at 180 degrees for 15 to 20 minutes.

12.