Although this bread is made of all-purpose flour with a protein content of 12%,
the temperature of the dough is well controlled and uses the post-salt method.
It is easy to make a smooth and elastic dough, and the finished bread has a very delicate and soft texture.
This is the brand of flour I used, the protein content is 12.1%
400 grams of cold milk, about 10% left to adjust the softness of the dough
Add 5 grams of instant yeast, 20 grams of sugar
Add 550 grams of all-purpose flour and stir briefly
Mix for 1-2 minutes on low speed 2nd gear, while observing the dryness of the dough, add an appropriate amount of milk as needed
Stir to form a dough without dry flour
The dough should be soft and easy to handle
Cover and put in the refrigerator for 20 minutes
I use the post-salt method. When the dough is resting, the dough can quickly form gluten.
Put in 8 grams of salt
Turn on low speed 2 and stir until the dough is smooth (about 3 minutes)
Then set to medium speed 4 and stir until the dough is smooth and elastic (about 4 minutes)
The membrane is smooth and transparent, and there are some jagged edges around the hole
Tear the dough into large pieces so it will be easier when mixing with butter
Put in 70 grams of softened butter (the temperature of the butter is about 18-19 degrees)
Mixing on low speed 2nd gear until the dough is smooth
Turn on medium speed 4 and beat until the dough is smooth and elastic (it takes about 5 minutes)
Now you can see the dough is very smooth
At this time, the membrane is very smooth and transparent, with only a few cracks, and the dough is ready
Put a little oil in the bowl to prevent sticking
Fold the dough a few times until it is smooth, put it in the bowl, and cover
Proofing to 2-2.5 times larger, it takes about 1-1.5 hours at 25C room temperature
Poke a hole in the middle of the dough without shrinking or collapsing
Divide evenly into 16 equal parts
Round the divided dough
Cover and proof for 30 minutes
Press lightly and roll out to expel large bubbles
Fold, round
Put in a 9"x4"x4" baking pan and cover, ferment to double the size
Brush with whole egg wash
Put on softened butter
Put it in the oven preheated to 375F/190C, bake at the middle layer for 28 minutes until the surface is golden brown
Take out of mould immediately and serve after cooling
It has a nice golden brown colour, as well as very fine feathers when it tears.