bread flour 270g (I used Japanese Bread flour)
instant dry yeast 3g
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）