Cost Breakdown

Critical Success Points

• • Ensuring the milk is warm but not hot before adding yeast.
• • Fully incorporating butter during kneading to achieve a smooth dough.
• • First fermentation until the dough doubles in size.
• • Second proofing to develop a light, airy crumb.
• • Baking at the correct temperature (160 °C) for the right crust color.

Safety Warnings

• • Handle the hot oven and baking pan with oven mitts to avoid burns.
• • Do not consume raw dough containing raw egg.