How to make it

  • Method:
  • 1. Pour high protein flour into mixing bowl; add in the rest of ingredients A. However, avoid having the salt come in direct contact with the yeast which might dehydrate and kill the yeast.
  • 2. Using mixer to mix or hand kneads the flour until form smooth dough and adds in melted butter B.
  • 3. Continue to knead till it can stretch into thin sheet.
  • 4. Place knead dough in a grease container covered with plastic wrap and proof until double in size, about 80 minutes.
  • 5. Punch down the dough and remove it and divide into three equal portions, shape them into balls cover and leave them to rest for 15 minutes.
  • 6. Using rolling pin gently flatten and shape into 3 oval shapes and roll up dough like making Swiss roll and place in a well-greased loaf tin, cover with plastic for second proofing about 60 minutes.
  • 7. Upon completion of the final proofing, remove butter dough from refrigerator; shape into rectangle size match with the width and length of the loaf thin.
  • 8. Gently remove butter dough from plastic wrap and layer to cover the bread dough at top.
  • 9. Brush with egg mixture and place into the preheated oven, bake at 180 degrees for 30 minutes.

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