Milk bread｜Delicious day's recipe transcription

Put (A) in a bowl and mix.
Add the dry yeast of (B) and dissolve it, add (C) and mix well.
Mix until no more powdery, add unsalted butter from (D) and knead.

When the dough becomes smooth, roll the dough, cover the bowl, and ferment for about 1 hour.

Transfer the dough to a mat and degas.
Divide into 8 equal parts, roll one by one and line up.
Cover with plastic wrap and let the dough rest for 20 minutes.

Mix (D) well.
Place a parchment paper on the mold and apply condensed milk butter sauce to the inside of the mold.

Degas the dough and roll the dough.
Roll out long and flat with a rolling pin and wrap the long sides.
Tighten the edges of the dough, close it, roll it and stretch it into an elongated rod.
Twist the dough and tie a knot.
Mold the other dough in the same way and arrange them in a mold.

型にラップを被せ、2倍の大きさになるまで、室温で約30分発酵させる。

After secondary fermentation, bake in an oven preheated to 170 degrees for 20-25 minutes.
Remove from the mold and apply plenty of condensed milk butter sauce to the surface to complete.