To tell the truth, it is not from anime. It was the first time I saw it and was laughed by its shape. . . Look at the formula, no oil and low sugar, ah, good health. It is really very soft. However, it was found that the indentation in the middle after the second fermentation was much lighter. After reading some recipes, I suggest that you put more milk and ferment it once. I have not tried. However, it should be possible to reduce the time of secondary fermentation appropriately.
Put the salt, sugar and high powder (250g) in the bread bucket in turn, put the dry yeast on the surface, and mix it with the high powder;
Add the milk, start the 'Make-up' program for 23 minutes, and then start the 'Dough' program, and the noodles and one fermentation (add the 'Mixed' procedure to make the dough to the full, can be omitted)
After the above basic fermentation is completed, the dough is 2-3 times larger, and the flattening and exhausting is taken out; the dough is divided into 9 parts, rounded, and left to stand for about 10 minutes;
Roll the dough into a round shape, then stick the flour on the surface of the dough, and use a rolling pin to firmly flatten the dough from the middle, but do not break it until there is a noticeable depression in the middle;
Oven secondary fermentation (temperature 38 degrees, humidity 80%) 40-50 minutes, 2-3 times large, sprinkle flour
Preheat the oven to 210 degrees, bake for about 10 minutes, try not to color, if not, you can add tin foil.