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bread directions:
1. Combine ingredients and kneed about 15 minutes.
2. Let rise for 40~60 min, until it stands the finger poke test.
Then punch and lightly kneed.
3. Divide into 40~50 gram pieces. Bench time 15 min.
4. Shape
5. Let rise until at least double in bulk
topping steps:
1. Beat the butter and add sugar into it in three separate amounts.
Mix until it turns whitish.
2. Split the egg into 3 parts and add in like the sugar.
3. Sift the flour and baking powder.
4. Separate the flour into 3 parts and cut in with a spatula.
5. Split into 2 lumps and chill in the fridge for 20 min.
6. Split one of the chilled dough into 8 pieces and adhere to the
end (?). Do the same to the second dough. You should end up with
14 equal sized dough balls.
7. Use saran wrap and roll out the topping between two peices, then
cover the dough with the topping.
8. Sprinkle granulated sugar on the topping and mark lines on the
top with a butter knife. Let the dough rise a second time. 9. Bake
at 180 C for 13 minutes.
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