I like the soft and soft bread of Hokkaido. I always think that the added butter will make the dough become sticky, so I wonder if I can use butter. So I have this experimental approach, verified by my test group: success. Welcome everyone to try together.
Mix the middle materials together, simply and evenly. Do not rub for too long, cover with a damp cloth, freeze the fermentation for 18 hours, and after double the size, take it back to room temperature for about two hours.
Knead the dough into small pieces and place the “dough” material.揉 to the full state.
Pull out a smooth film after finishing
Divide the dough into 5 equal rounds and let stand for 20 minutes.
Roll the small dough into a cylindrical roll and place it in the toasted mold of the oiled paper.
Fermentation twice to twice, the oven is preheated to 180 degrees, and the lower layer is baked for about 40 minutes.