Egg Butter Bun 鸡蛋奶油捲

It was only recently after I joined the Munch Ministry's Facebook page that I got to know of Carol 老师 blog.   Her bakes are so wonderful and while I was scrolling for a bread recipe, the 鸡蛋奶油捲 caught my attention.  Nicely rolled up croissant style bread..hmmm.. it will be my first attempt.  I followed the recipe with the exception that I used my breadmaker to do the job.  Outcome was soft, fluffy bread that remains so until Day 3. 

Here is the recipe:

270g Bread Flour
30 g  Cake Flour
3/4 tsp Instant Yeast
3 nos. Egg (abt 150g)
50ml Milk
30g Sugar
30 g Unsalted Butter
1/4 tsp Salt

Method:

1. Place all ingredients, except butter, into bread machine (in order per your bread machine), Select Dough function. After 10 mins, add in butter to knead. 
2. After first kneading cycle, stop and restart machine.
3. Let the dough cycle complete the kneading and proofing process.
4. Remove from machine, punch out gas and divide dough into 8 pieces (about 70g each). Cover with cling wrap loosely and let is rest for 15 mins.
5. Roll dough into croissant style and let it proof for another 60 mins or until double in volume.
6. Preheat oven for at least 10 mins at 190C
7. Egg wash and bake at 170C for 18-20 mins or until golden brown.