250 grams of high gluten flour

2 grams of high-sugar yeast

30 grams of condensed milk

25 g sugar

4.5g salt

Egg yolk 5g

25 grams of butter

Yogurt 62g

Water100g

Hot spring toast?

Weigh all the ingredients, yogurt and water. I used a preheated one. All the ingredients except butter and water are mixed together, and the water is added bit by bit. Don't pour it all at once.

Add butter in the expansion stage and continue to knead for a while. In short, when I feel very smooth and tough, I can easily pull out the glove film by cutting a piece and checking it. Of course, a master or veteran can know whether it is in place without checking the film state.

Take out the dough, put it in a container, cover it with plastic wrap, and ferment it in a 40℃ water bath.

After the first fermentation, take out the dough and divide it into three equal parts, and roll it until it is relaxed 15 minutes.

Take a copy and roll it open. Then roll it up, relax 15 minutes, and then roll it out.

Roll it up and put it into the mold for the second fermentation.

Ferment until it is eight minutes full, preheat the oven in advance, 2 10 degree, and lower layer for 45 minutes.

Take it out to cool.