Butter bread｜Qiong Cooking's recipe transcript

Put eggs, sugar, milk and dry yeast in a bowl.
Add all-purpose flour and salt and mix.
When it is organized, knead it by hand, cover it, and let it rest for 20 minutes.

Check the gluten film, add butter, and knead further.

When the surface is smooth, roll it up and put it back in the bowl.
Cover with saran wrap and ferment for about 1 hour.

When it is twice as large, remove it from the bowl and degas.
Divide the dough into 5 equal parts, roll them, cover with saran wrap, and let them rest for 15 minutes.

生地を平らにし、直径約18cmの円に伸ばす。
室温に戻した(A)の無塩バターを塗り、その上に生地を重ねる。
同様の手順で5枚重ねて層にする。

Make a cut so that it is divided into 8 equal parts.
Make a further cut in the center.
Turn the dough divided into 8 equal parts from the bottom to the outside.
Hold the tip of the dough, go through the hole in the center of the notch, and return the dough to the center.

ベーキングペーパーにのせ、型に入れる。
ラップを被せ、約50分2次発酵させる。

表面に(B)の卵液を塗り、170度に予熱したオーブンで25分焼いたら完成。