bread flour 270g (I used Japanese Bread flour)
instant dry yeast 3g
sugar 43g
salt 3g
egg 27g
yoghurt 151g
unsalted butter 27g
Combine all ingredients except butter. Rub in the butter and continue to knead until window pane stage. Proof 1-2 hr until the dough doubled it’s original size. Deflate the air and rest 15mins. Weigh and shape each dough 40g each and proof for 1hr. Bake in preheated oven at 180d for 25mins.
(I used chocolate paste and draw onto the bread)
Recipe (adapted from 跟爱和自由一起做面包）
cendrinebakes.wordpress.com 
Hi. I love your bakes.
can I use KA mixer to knead?
How long do you think I need to use the dough hook for?
Thank you.
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hi isabelle, thanks for dropping by my blog.
sure u can use KA to knead, until the window pane stage (thin translucent membrane)
usu 20-30mins.
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