香香的黄油卷 Butter Roll

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Recipe (adapted from 君之烘焙  )

Bread flour 200g
warm water 110g
active dry yeast 5ml
salt 3g
sugar 25g
egg yolk 1
milk powder 10g
unsalted butter 30g

Combine all the dry ingredients together. Then add in the water bit by bit until a sticky dough is formed. Do not add flour. Knead until the dough reaches the window pane stage. * I used the flip flap method to hand knead*  Took me 45mins to reach the elastic (window pane stage)

First proof 1 hr and shape.

Second proof 40mins.

Brush with egg milk mixture.

Bake in preheated oven at 180d for  12mins.

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