☺Butter&Sugar Bread | Super Popular Japanese Bread Recipe

❤ Ingredients (make 6 pieces) My room temperature: 23°C
200g strong flour
25g sugar
3g instant yeast
2g salt
15g butter
10g egg
118g ice cold water
toppings
About 30~50g sugar
5g/each, about 30g butter in total
0:00 Opening
0:12 Mix all ingredients (except butter)
0:57 Mix ingredients into dough
1:10 After forming a dough, cover the dough to hydrolyze for 30 minutes
1:23 Take out the dough, add butter and knead well
1:37 Knead until the dough is smooth
2:03 Put into fermentation box for first fermentation
2:14 End of first fermentation
2:31 Divide the dough into 6 pieces, each piece has the same weight
2:44 Round the divided dough and let it rest for 20 minutes (middle fermentation)
3:12 Final shape
4:01 Put it into the baking pan for a second proofing
4:09 After the second proofing, brush with egg wash and decorate with butter and sugar
5:06 Baking
5:12 baked

[@user-rd8me6pv5i]

Замечательная выпечка! Спасибо!👍👍👍👍Wonderful baking! Thank you!👍👍👍美妙的烘焙！谢谢！👍👍

[@user-mj3xg8um3p]

請問如果表面先用蓋子蓋起來烤 過一半時間在打開烤 是否會更脆皮呢? 謝謝唷

[@eatmorebread]

是的。但是脆皮維持不了太久。
可以先蓋住烤，這樣開口就比較大，體積也會比較大。

[@lamfongeng8239]

請问冰水可以用鲜牛奶替代吗？

[@eatmorebread]

也可以的，118g水換成牛奶的量為130g～135g

[@lamfongeng8239]

謝謝您回复☺