Ingredients:
2 cup spooned bread flour
1/3 cup spooned cake flour
2 tbsp sugar
1tbsp condensed milk
1/3 cup + 1 tbsp cold water
1/3 cup cold milk (preferably whole milk)
25 g whole egg, about half an egg
1 teaspoon yeast
½ teaspoon sea salt, ¼ teaspoon if using table salt
2 tbsp butter
Instructions:
Add flour, sugar, condensed milk, milk, water, egg and yeast into the stand mixer and knead on low speed until the dough is formed.
Cover the mixing bowl and let the dough rest for 30 minutes.
Meanwhile, bring the butter out from the fridge, cut it into 4-6 pieces and leave it on the counter to soften a little.
When it's done resting, add salt and continue to knead the dough for 1 minute.
Add butter cubes one by one and knead until the dough is very smooth and passes the windowpane test. Speed 2 on Kitchenaid for about 15 min.
Form the dough into a ball (it will be very sticky, but if it's too sticky to handle, then add a little bread flour and knead for another 1~2 minutes) and put it in a lightly greased bowl. Cover, and let it rise for 1 hour to 1.5 hour in proofer (81°F) until it doubles in size.
Transfer the dough onto a working surface and cut it into 12 even pieces. Cover and let them rest for 5 minutes.
Form each piece into a ball (fold over on itself until dough is tight) and place them in a lined baking pan, place in proofer, allow to rise for about 2 hours.
In the last 20 minutes of proofing, preheat the oven to 375°F (190°C).
Preheat the oven to 375°F. Bake at 375°F for 16 minutes or until golden brown.