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Ingredients:
| 1 | kg | BARON ALL PURPOSE FLOUR |
| 1 tbsp + 1 | tsp (20 g) | iodized fine salt |
| 1/2 cup + 5 | tsp (120 g) | sugar |
| 1 | tbsp (11 g) | EMPEROR’S BEST INSTANT YEAST |
| 13 | pc (650 g) | MAGNOLIA BROWN EGGS |
| 3 bars + 1/3 | cup (750 g) | MAGNOLIA GOLD BUTTER UNSALTED |
| 1 | pc (50 g) | MAGNOLIA BROWN EGG |
| 1 | tbsp (15 g) | MAGNOLIA PURE FRESH MILK |
| 1/4 | cup (36 g) | sesame seeds (optional) |
Procedure:
1. In a spiral mixer, combine flour, salt, sugar, eggs.
2. Mix for 2 minutes to blend then add yeast and continue kneading until smooth.
3. Add butter and knead until dough is fully developed.
4. Cover and rest dough to proof for 1 hour.
5. Fold 4 ways and place dough covered in the fridge overnight.
6. Next day, cut and scale dough into 45 gram pieces.
7. Shape and proof uncovered for 1 hour or until double in volume.
8. Whisk egg and milk in a small bowl to make egg wash.
9. Gently brush on top of dough and sprinkle with sesame seeds.
10. Bake in a preheated oven heated to 205oC (400oF) for 15 minutes or until golden dark brown in color.
Makes 55 pieces
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