1.

Put sugar, egg and water in a container and mix well.

2.

Add the flour, yeast, and milk powder, and form a dough, knead until the surface is smooth.

3.

Add softened butter and knead again until the dough is smooth.

4.

Place the kneaded dough in the refrigerator for 10 minutes.

5.

Use a rolling pin to roll the dough into a sheet of even thickness and fold it in half 4 times.

6.

Cover with plastic wrap or a damp cloth and let rise for 10 minutes.

7.

Roll out the flat sheet, cut off the edges, and slice into isosceles triangles.

8.

Roll the triangular piece of dough from the bottom edge, in the shape of a cow horn.

9.

Arrange the shaped bread in a baking dish, put it in the oven, turn it to the fermentation mode, and let it ferment until it is 1.5 times its original volume.

10.

Take the bread out of the oven and brush the top with egg wash.

11.

Bake in preheated oven at 160 degrees Celsius (top) and 130 degrees Celsius (bottom) (put on the penultimate shelf) for 15 minutes or until the top is browned.

Cooking Tips

1. Add salt to make the dough come out more easily, use roughly 1 to 2% of the flour used. (I didn't put it in since I was using a chef's machine to knead the dough)

2. If you don't like the creamy flavor, you can leave out the milk powder.