All-Purpose Shiratamako Dough Moist and Springy

• 230 grams Strong bread flour
• 25 grams Shiratamako
• 20 grams Sugar
• 3 1/2 grams Salt
• 3 grams Dry yeast
• 15 grams Butter
• 100 ml Milk
• 80 ml Water

1. Warm the ingredients until warm to the touch .
2. Place the dry yeast into the designated spot in the bread maker, place all of the other ingredients into the bread container, and leave it up to the bread maker until the first rising.
3. Lightly remove the air, divide into equal portions, cover in plastic wrap, cover with a damp cloth, and let it rest for 15 minutes.
4. A ring pan produced 40g x 8 servings.
5. Remove the air and roll them back up Let rise for the second time with the oven's "bread proof" setting at 40C for 25 minutes.
6. Save the glazing and toppings for after the second rising If you are using a ring pan to make savory bread, then bake at 180C for 13~15 minutes.
7. It is done baking.
8. I used the ring pan to make 3 sesame buns at 40 g each.
9. Bake a 12cm cube at 190C for 23 minutes The springiness will increase further if you turn it into a cube.
10. Note: Two 40 g dough yields in a 12 cm cube loaf.

bread flour, shiratamako, sugar, salt, yeast, butter, milk, water

Taken from cookpad.com/us/recipes/143771-all-purpose-shiratamako-dough-moist-and-springy (may not work)