Recipe (adapted from 原味）
A. unsalted butter 115g (rolled and shaped it into 12x12cm to be used later)
B. high protein flour 180g low protein flour 50g instant yeast 1/2t
milk powder 15g egg 1 cold water 90cc sugar 25g salt 1/4t
unsalted butter 10g
To make the bread dough,
combine all the B ingredients except butter into a dough. Rub in the butter and knead until the dough reaches window pane stage. (Took me nearly 45mins) Set aside to proof 1-2 hour until the dough doubled its original size. Deflate and roll the dough into 16x30cm rectangular shape. Place A in the middle and fold the dough like a book. Turn 90degree and roll out into a rectangular shape. Fold again and set aside in the fridge for 30mins. Repeat for 3 times. Roll out the dough and divide into 3 parts to plait them like a rope. Proof inside a pullman tin until it reached 80%.
Bake in preheated oven for 35mins at 170d.
Note: I used Lurpuk danish unsalted butter.
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