Chigiri Bread ｜ Life THEATER: Recipes for useful cooking videos

Cut the milk carton in half, bend the edges slightly, and wrap the whole with aluminum foil.
Bend the bent end again and fold it in half toward the bent part. Align them so that they form a quadrangle, and make a two-point stapler with a stapler.

Put water and dry yeast in a bowl and leave it for about 1 minute.
Put the eggs in a small bowl, add milk to a total of 120g, and mix.
Put strong flour, sugar and salt in a large bowl and mix thoroughly with a rubber spatula.
Add melted yeast to a small bowl and mix.
Combine the contents of the bowl and mix with a rubber spatula until most of the powder is gone.

When it is complete, knead it by hand (2 to 3 minutes as a guide).
When the dough is evenly moist, roll it into a bowl, wrap it and let it rest for 5 minutes.
Re-knead the dough several times (around 5 times as a guide).
Place the butter on the dough and squeeze it into the dough.
When the butter is mixed with the dough to some extent, knead it by hand until it loses its luster (around 30 times).
Roll the dough until the surface is smooth and place in a closed container.

Place in the refrigerator for at least 8 hours to ferment.
It would be nice if it swelled 1.5 to 2 times as a whole.

Sprinkle flour (outside the amount) on the table with strong flour and remove the dough from the closed container.
Cut into 9 equal parts and rotate the dough in half from the front to the back, 90 degrees, and halve in the same way.
Repeat the same process 2-3 times to close the seams firmly.
Apply salad oil to the entire inside of the mold and fill the mold with the seams of the dough facing down.

Bake in a 1200W oven toaster for about 10 minutes.
When the surface is scorched, put aluminum foil on it.