butter bread

[Fabric material]
Strong flour 175g
Sugar 17g
Salt 3g
30g beaten egg (reserve the extra egg as it will be used for finishing)
Water 90g
Instant dry yeast 5g
20g unsalted butter

・How to make
【table of contents】
00:18 Materials/Measurement
00:55 Making the dough (mix and knead with a spatula)
02:53 Let the dough rest (rest the dough for 10 minutes at room temperature)
03:05 Re-rounding
03:34 Primary fermentation (fermentation at 40℃ for about 15 to 20 minutes or at room temperature for about 20 to 30 minutes) Aim for about 1.5 times the size.
03:59 Finger test
04:08 Division/rounding
05:25 Molding
06:59 Secondary fermentation (fermentation at 40℃ for about 10 to 20 minutes or at room temperature for about 20 to 30 minutes) Aim for slightly larger fermentation (about 1.5 times)
07:18 Preheat (preheat to 200℃ immediately after fermentation)
07:29 Finishing (spread a thin layer of egg over the entire dough)
07:53 Baking (bake at 200℃ for about 12 minutes)
08:05 Finished baking

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