I've never been to ShanM before, so I'm going to recreate this butter bread today 😍
Materials
Steps for making butter bread (Xiaomei version)
Add ice-cold milk, eggs, sugar, yeast, milk powder, salt, and high-gluten flour to the mixing bowl and set it to knead for 4 minutes.
Add the butter and continue kneading for 5 minutes.
Take out the kneaded dough, roll it into a ball, and let it rise for the first time until it doubles in size, which takes about 1 hour.
After the dough has fermented, press it down to release the air, then divide it into 36 portions, cover with plastic wrap, and set aside.
Roll each one into a ball and place it in a 28*28 cm baking pan lined with parchment paper or greased with butter. (I forgot to line the pan, and it was a bit difficult to unmold.)
The rounded dough is then allowed to undergo a second fermentation.
This is the fermented state; mine fermented for 1 hour.
Preheat the oven to 180 degrees Celsius and brush the surface of the dough with egg wash.
180 degrees, 18 minutes.
After baking, brush with butter, unmold and place on a wire rack. After cooling, store in a sealed bag.
So delicious! 😍
