パン（ミルク）｜tablediary식탁일기さんのレシピ書き起こし

Put (A) in a bowl and mix well with a whipper.
Add strong flour and salt, mix roughly with chopsticks, and knead by hand for 2 minutes.
While kneading the butter into the dough, knead for 8 minutes like washing laundry.
When it becomes a smooth dough, roll it into a ball and put it in a plastic wrap.
Let rise in a warm place for about 1 hour to double.

Turn bowl 1 upside down on a floured surface.
Roll out the dough into a rectangle and press down to remove the air.
Divide the dough into 36 equal parts with a scraper.
Place each piece on the scale and adjust each piece to 16g.
Pull the sides of the fabric and wrap it around the back. Rotate 90 degrees and repeat.
Finally close the seams with your fingers.
Roll it in your palm to form a ball.
Arrange on a baking sheet lined with a cooking sheet.
Cover with plastic wrap and let rise until doubled in size.

Put (C) in a bowl and mix well.
Sieve from the top of 2.
Bake in the oven at 150°C for 25 minutes.
After baking, sift the remaining (C) to complete.