Makes 8 large or 16 medium sized
In a bowl, Add 1 cup warm milk, 1 tsp sugar and 1 tsp yeast, Stir together. Add 1 whisk egg, stir again. Slowly add 2½ cups bread flour, 2 tbsps sugar. Knead until well combined. then add the 35g soften butter, knead vigorously for a good 5 minutes. Kneading up to down for about 10 minutes.
Transfer the dough on a clean floured worktop, beat the dough by hand for 15 - 30 minutes, or until it is smooth, soft and elastic. Once it starts to stop sticking to the surface. You can also check the gluten development with the windowpane Test: pull off a chunk of dough and stretch it with your hands. if it break, repeat step. It should stretch to form a very thin translucent sheet, without tearing.
Cover the dough with the lid and allow to cold rise in the lower part of a fridge overnight.
Take the dough out of the fridge. then Placing the dough in the oven, and put a cup of hot water to have a nice balance, warm and moist environment and rest for 2 - 5 hours until triple-sized as recommendations.
Cut the shape as desired. This bread recipe can be substituted for any types of your favorite fillings. Once shaped, Let them rise again in the oven for 35 minutes. (Do NOT TURN THE OVEN ON).