high protein flour 180g (I used Jap bread flour)
low protein flour 20g ( I used cake flour)
instant yeast 1/3 tsp
unsalted butter 15g
Combine all ingredients except butter. Knead them into a dough and rub in the butter, knead until window pane stage. Set aside to proof for 1-1.5hr, or until the dough doubled its original size. Deflate and rest 15mins. Shape according to your desired shape. Proof for 45mins. Bake in preheated oven at 170d for 12-15mins until the surface is browned.
Recipe adapted from Carol 自在生活