Waching daily Jan 2 2019

Combine 3gr yeast and 215ml milk, mix together

Combine 2/3 cup milk and 300gr bread flour, mix together

Add 36gr sugar and 1/3 milk to the dough, mix together

Move the dough to the workbench

Knead the dough to make the ingredients mixed evenly

Add 3gr salt

Knead the dough again (about 10 minutes) to make the dough evenly shaped and not sticky

Add 24gr unsalted butter

Knead the dough for about 15 minutes until it gets smooth and not sticky

Extend the dough until it gets a thin layer

Apply a little oil to the crisper container

Put the dough in the crisper and apply a little water to the surface

Move the dough to the oven and place a cup of hot water for the first fermentation (about 40 minutes - 1 hour)

Wait until the dough gets 2 times bigger

Take out the dough and press out the bubbles

Cut into 8 equal parts

Cover with plastic film for 15 minutes, until the dough softens

Roll the dough and shape, put in the baking tray

Move to the oven and put a cup of hot water for the second fermentation (about 30 minutes)

until the dough gets 2 times bigger, remove from the oven

Preheat the oven at 180°C for 10 minutes

Bake the dough at 180°C for 15 minutes

Bake the dough at 150°C for 5~10 minutes

Remove from the oven and place it to cool

Apply homemade butter and sprinkle with peanut powder

ready to eat

(Option 2) Apply homemade butter and sprinkle with peanut powder

ready to eat