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Bread directions:
1. Heat the milk to lukewarm and beat the egg, and then combine
the two.
2. Combine everything but the butter, and then add the butter when
the dough is smooth. (butter should be lukewarm)
3. Kneed for 10~15 minutes.
4. Stretch out, keeping the surface smooth.
5. Lightly grease the bowl and put the dough in, then spray with
water and cover with saran wrap. Place in warm place to rise for
40~60 minutes.
Topping directions:
1. Beat the butter until it turns creamy and add the sugar in 3
different sections. Stir until the mixture is whitish.
2. Combine the egg yolk and milk in a bowl and beat well. Add slowly
to the butter mixture, and then cut the dry ingredients in slowly.
3. Shape the topping dough into a rod and wrap in saran wrap. Let
chill in the refrigerator.
The other directions:
1. When the dough has risen to twice its size, poke it with your
finger. If it does not return, it is done.
2. Punch the dough and kneed lightly.
3. Split the dough into 6 parts and make them round. Cover so they
do not dry out and let stand 10 minutes.
4. Reshape the dough and place them on an over paper-covered baking
sheet. Cover with a damp cloth. Let dough rise to five times its
original size (um, maybe this person meant 2 times the normal size)
5. Divide the topping into 6 parts and roll between two pieces of
saran wrap.
6. Remove from wrap and place over the bread, stretching the sides
to the bottom. Sprinkle granulated sugar over the top and cut lines
lightly into the top with a knife.
7. Bake at 170 C for 20 minutes. It's done when the edges turn slightly
browned.
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