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bread directions:
1. Mix everything but the butter together and mix with your hands
for 10 minutes. Add the butter and kneed in a dixh for an additional
10 min.
2. Cover and either float bowl in 35 C water or place in a warm
place to rise for 30~40 min.
3. Punch bread and lightly kneed. Split dough into 10-14 balls and
shape. Cover with a damp cloth and let sit. Bench time is 10 minutes.
4. Lightly kneed again, reshape, and bench time 5 min.
topping directions:
1. Soften butter and add sugar, mixing until the mixture whitens.
2. Add the lemon peel and half of the flour/baking powder mixture.
Mix.
3. Add the milk to the remaining flour. Mix all of the ingredients
together well.
4. Separate dough into 10-14 parts with a wooden spoon and chill.
Remaining directions:
1. Flatten the topping and place it over the bread dough.
2. Place the melon pans in a vinyl bag. Place 2 or three cups full
of boiling water in the bag as well. Let rise for 20 min.
3. Glaze with egg white and bake at 170 C for 10 minutes, then lower
the temperature to 150 and bake for 5 more min.
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