Today I shall attempt it and see whether I can produce the same but instead of straight dough method, I try Yudane method instead.
Learning experience:
This is my 2nd attempt on this recipe as the first, I did a lousy job in shaping. The bread remains soft even the 3rd day.
What you need:Yield 9 pcsYudane40g bread flour
40g boiling water
Add boiling water to flour and stir to form a dough. Cover and let it cool completely.
Dough
160g bread flour
4g salt
16g sugar
3g yeast
1 egg yolk
72g water
30g unsalted butter9 pcs of frozen butter Pearl sugar
Method:
Combine all ingredients with the yudane dough except butter.
Knead until it is smooth.
Add in butter and knead until it reached windowpane stage.
Shape into a ball and let it proof until double.
Punch down and divide into 9. Let it bench rest for 10 mins.
Shape into a teardrop and place 1 finger space to each other. Proof until it touches each other.
Roll into a triangle, stretching it gently once rolling.
Place frozen butter on the broad end and roll down.
Let it proof for 45 mins.
Egg wash and sprinkle pearl sugar.
Bake at 190℃for 10-15 mins.
Enjoy!
