Japanese sweet dough
Taken from the Foppish Baker blog --
Instant dry yeast -- about 2 teaspoons, just short of one package instant (5g)
Warm water – 3/4 cup plus 1 tablespoon (195ml)
Bread flour – 2 3/4 cup (375g)
Sugar – 1/3 cup plus 1 tablespoon (75g)
Salt – a heaping half-teaspoon (4g)
Skim milk – 2 teaspoons (12g)
Egg – one (38g)
Unsalted butter – 2 1/2 tablespoons (36g) [this should be softened, and kneaded into the dough after the dough has formed]
Warm water – 3/4 cup plus 1 tablespoon (195ml)
Bread flour – 2 3/4 cup (375g)
Sugar – 1/3 cup plus 1 tablespoon (75g)
Salt – a heaping half-teaspoon (4g)
Skim milk – 2 teaspoons (12g)
Egg – one (38g)
Unsalted butter – 2 1/2 tablespoons (36g) [this should be softened, and kneaded into the dough after the dough has formed]
rise, shape, proof as you would other breads, and bake at 400 for 10 to 15 minutes. I think butter contributes to softness.
Also, I still don't know exactly which type of bread you mean. I'm from Taiwan, so let me know which type you're talking about.
