A. 400 gr Bread Flour
100 gr Cake Flour/ Top Flour
8 gr Instant Yeast
B. 100 gr Castor Sugar
2 Egg Yolks
120 gr Fresh Milk
100 gr Cold Water
C. 100 gr Butter
1/4 tsp Salt
Japanese Bread Crumb
1. Mix ingredients A well, add in ingredients B to form a coarse bread dough. Add in ingredients C, continue to blend till bread dough surface is shiny and springy.
2. Place bread dough into container and cover with cling wrap. Allow to leaven for 40 minutes till size is doubled.
3. Divide bread dough into 50 gr portions, make into balls, proof for 15 minutes.4. Roll dough, wrap in mini hot dog, roll into long strips. Let bread dough rise again for 30 minutes,
sprinkle some flour on top, brush with egg wash, roll on bread crumbs, deep fry using medium heat till golden brown.
Modification from : Wendy Kor - Bread Code