One-stage fermentation! The recipe for milk stick bread that gets better with every bite!

First, prepare all the necessary ingredients. Pour the dough ingredients (except for butter and salt) into a bowl.

After mixing the dough in the stand mixer on slow speed until it forms a ball, switch to medium-high speed to knead the dough.

Knead until it can be stretched into a thick film.

Add softened butter and salt at room temperature, mix on low speed until the butter is absorbed, then switch to medium-high speed and knead the dough.

Knead until it can be stretched into a thin film.

Divide the kneaded dough into 8 portions, round them, cover with plastic wrap, and let them rest for 15 minutes.

Take a dough ball and roll it out into a long shape.

Flip it over and arrange it into a rectangle

Simply roll it up.

Repeat the same steps for all samples, place them on a baking tray, and proof in a proofing box at 33 degrees Celsius for about 60 minutes.

Ferment until doubled in size, then sift a layer of high-gluten flour on top.

Cut out patterns with a sharp knife.

Squeeze on butter

Place in a preheated oven at 195°C (top heat) and 185°C (bottom heat) and bake for about 15 minutes. Baking time and temperature may vary depending on your oven, so this is just a reference!

After baking, gently tap the baking tray to cool before serving!

Finish!