Flour, bread: 765g， Milk: 344g， Eggs: 168g， Sugar: 84g， Salt: 15.5g， Instant yeast: 5.5g， Butter: 115g
1Combine all ingredients except butter, and mix on 1st speed for 5 minutes.
2Increase to 2nd speed for 10 minutes.
3Half way through the 2nd speed, add butter cubes.
4Remove from mixer, round up tightly and bulk ferment for 45-60 minutes.
5Divide into 80g units ( 18x80g )
6Pre-shape as both rounds and small batard, rest 15 minutes.
7Final shape as per demo: round bun, single knot, double knot ...
8Brush lightly egg wash ( eggs + milk )
9Final fermentation for 60-90 minutes, 25°C at 65% RH.
10Bake at 190°C, approx. 20 minutes, until golden brown.