Water glass measuring 200 ml

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30 g flour (3 level tablespoons)

200 ml milk (1 cup)

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1. We will first make Tangzhong (slurry) for the dough. Put the flour and milk together and cook it (it will be like a pudding), then let the slurry cool.

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Dough Ingredients

650g flour (5 full glasses + 5 tablespoons)

200 ml milk (1 cup)

8 g dry yeast (5 teaspoons)

40 g granulated sugar (2 tablespoons)

2 eggs

40 g butter at room temperature

15 g of salt (1.5 teaspoons, those who like the taste of salt should use 20 g)

inner mortar

300 g cottage cheese

Parsley

30 ml milk (3 tablespoons)

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1. Measure the flour into a mixing bowl and make a well in the middle, then add the yeast, granulated sugar and warm milk and wait for the yeast to activate (about 5 minutes).

2. Add the other ingredients except butter (including the slurry). Knead the dough until it is smooth.

3. Finally, add the butter and knead it one last time (The consistency of your dough depends on the quality of the flour). It may vary depending on the dough. It will be a medium hard dough. If it is too soft, add a little more flour and adjust the consistency.)

4. Let the dough ferment, after taking out the air at the end of the time. Put the dough on the counter lightly floured, collect it and divide it into 10 equal parts, roll each one into 20*20 cm wide, sprinkle flour on half of the dough (so that it does not stick while shaping it), shape it as in the video and let it ferment (it ferments in 20-25 minutes on average).

5. Spread milk on it and put it in a preheated oven at 180 degrees. Bake in a fan oven until golden brown, apply melted butter while hot, thanks to the slurry inside, the puff will not stale easily.