• Bread flour190g
• Cake flour60g
• Butter20g
• Caster sugar30g
• Condensed milk15g (1 tbsp)
• Salt3g
• Milk160 ml
• Dry yeast4g

1. 1

   Add bread flour (190g), cake flour (60g), butter (20g), caster sugar (30g), condensed milk (15g), salt (3g), and milk (160 ml) to your bread maker. Pour dry yeast (4g) into the yeast dispenser and run the bread dough course until the first rise is complete.

2. 2

   Once fermentation is done, remove the dough and divide into 16 equal portions. Gently shape each piece into a ball, then cover with a damp cloth and let rest for 10 minutes.

3. 3

   Shape the dough pieces again into balls and arrange on parchment paper for the second rise. (Adjust based on room temperature: about 30 minutes in summer, 35 minutes in winter.)

4. 4

   Preheat oven to 180°C and bake the risen dough for 13 minutes.

5. 5

   Once baked, let cool completely. Place in a zip-lock bag with the top left slightly open to allow air circulation while cooling.

After baking, keep the bag slightly open while cooling rather than sealing it completely, as this prevents the dough from becoming sticky.

• Calories270 kcal
• Protein7 g
• Fat6 g
• Carbs46.5 g
• Sodium0.8 g