Preparation

• step 1

  Put 2g salt, 200g high gluten flour, 3g yeast, 20g white sugar, and 10g milk powder into the mixing bowl in turn

• step 2

  Add 1 egg and 110g frozen soybean milk

• step 3

  Operate the KNEAD mode for 5min for kneading the flour into dough

• step 4

  Add 10g butter

• step 5

  Operate the KNEAD mode for 8min for kneading the dough further

• step 6

  Take out the dough, knead it into a dough sphere, put it into a big bowl, cover it with plastic wrap, and ferment it at 30℃ for 60min while cleaning the mixing bowl

• step 7

  Take out the fermented dough, press it to remove air inside, and divide it into 9 equal parts

• step 8

  Knead each of the dough parts into a dough sphere, cover it with plastic wrap, ferment it at 38℃ for about 30min until it doubles in size, and then preheat the oven to 180℃

• step 9

  Cut a slit in the dough, squeeze in butter and bake it for 18min in an oven preheated to 180℃