• Butter (chilled) 113 gram
  • Milk 61 gram
  • Egg 47 gram
  • Egg yolk 17 gram
  • Brown sugar 29 gram
  • Vanilla essence 1/2 tsp
  • Bread flour 178 gram
  • Salt 1 gram
  • Yeast 2 gram


1. Combine Wet and dry ingredients into mixing bowl and knead the dough until half gluten develop.

2. Allow the dough to ferment until double size and place the dough in fridge to rest the dough for 1 hour. Punch down the dough and shape the dough into square.

3. Flatten the dough with rolling pin and maintain the shape. Roll the dough until is enough to fold in the butter. Seal the butter into the dough properly

4. Roll the dough until 0.5 cm thickness and make a single fold. Continue the folding process for another 3 times. Rest the dough as require when the dough is too soft. After folding 3 times, roll the dough into 0.5 cm thickness then chill the dough for 30 minutes before trim and make into desire shape. Proof the dough for about 40 minutes and bake in preheated 220˚C oven for about 20-25 minutes.