First, put a bag of bread mix, an egg, and 4g of instant yeast into the food processor. Then, turn it for about 30 seconds.

Pour the milk little by little and knead it. When the dough is tough, it comes up along the pillar. Just keep that in mind. The food processor spins fast, so it forms enough gluten instead of the dough.

If you pour the milk little by little, the dough will clump up little by little. Please don't keep turning it because it's too hard on the motor. Turn it slightly, stop, and turn it slightly, and repeat.

And then the dough will sort of stick together. I lost a bit, but if I keep hydrating it, there's a problem.

At this time, take out the dough, add the remaining milk, and pat it with your hand, and the milk will all go into the dough.

It gives you the first fermentation, but fermentation is very hot and humid.. All you have to do is turn the oven slightly to warm it up, put a cup of warm water in it, or put hot water in the ice box, close the lid, and ferment it. I often use a microwave. Put two cups of water in a microwave oven and heat it for two to three minutes, and if you ferment it there, the inside is warm and the water is sufficient, so it ferments well. Fermentation is appropriate for about 40 to 50 minutes. When the first dough is doubled in size, it's done.

Hold the dough with both hands, make a circle, and then put the lid on it for 15 minutes.

Cut the dough with a scraper, divide it by 60g, circle it again, put it in a direct oven bread mold, and then perform a secondary fermentation, or plastic fermentation, for 20 minutes in a warm microwave oven.

Coat the surface of the bread with a little milk, then place the oven on a gas stove, cover and bake over very low heat for about 20 minutes. Time goes up and down little by little depending on the strength of the gas fire. Control the gas flame well so that the surface does not burn while peering through the lid.