Ingredients
- Japanese bread flour — 300g
- Eagle brand bread flour — 200g
- Sugar — 90g
- Salt — 7.5g
- Fresh yeast (or 5g instant dry yeast) — 15g
- Milk powder — 16g
- Whole egg — 90g
- Milk — 310g
- Fermented butter — 85g
- Softened butter (for topping) — a little
Steps
- Mix all dough ingredients except butter in a stand mixer. Start on low speed (1) until a dough forms, then increase to speed 2-3 until smooth. Add softened butter in two portions, gradually kneading it in.
- Increase to speed 3-4 and continue kneading until you can stretch a transparent film.
- Shape into a round, place in a container, cover with plastic wrap, and let rise at 25-28°C.
- Ferment until 2-2.5 times its original size. The finger poke test should show no spring-back or collapse.
- Remove the fermented dough and gently press to deflate.
- Weigh and divide into 6 equal portions.
- Roll into rounds, cover with plastic wrap, and rest for 20 minutes.
- Take one rested dough portion, roll it out, and press out any edge bubbles.
- Flip over and roll up from top to bottom.
- Cover with plastic wrap and rest for about 20 minutes.
- Roll out again.
- Flip over and roll up from top to bottom.
- Repeat for all portions.
- Place in the toast mold.
- Proof at about 37°C with 75% humidity until the dough reaches 80% full. It should spring back slowly when gently pressed.
- Use scissors to cut down the center of each peak as shown.
- Squeeze a line of softened butter into the cuts.
- Bake in a preheated oven on the lower rack: top heat 150°C, bottom heat 180°C, for about 40 minutes.
- Remove from oven, tap the mold to release, and cool on a wire rack.
