[Wack-Ube Salt Bread] Oven Usage

Today, I made Wack-Ube Salt Bread with my instructor. It's coated with sweet and savory ube, and wack, coated with white chocolate that makes an 'a-jak' sound when you bite into it. Plus, it's salty salt bread, so the combination is great, right? ☺️ Today's explanation might be a bit long, so I've attached photos. 😀 Oven -> Preheat to 210°C to 220°C (when shaping) 1) In one bowl, combine 1000g all-purpose flour, 50g sugar, 20g dough conditioner, 50g yeast, and 20g butter. 2) In a cup, combine 400g water, 100g ice, 150g milk, and 50g condensed milk. Combine 1) and 2) in a mixing bowl and mix until the gluten is fully developed. 👍 Then, let it undergo the first fermentation for 40 minutes. Divide the dough into 80g portions. Shape them into tadpole shapes to prepare for the final shaping. You can easily find detailed salt bread shaping methods by searching on YouTube! After shaping, cut the butter block into pieces to fit inside the salt bread. Roll them up, place them in the pan, and let it undergo the second fermentation for 30 minutes. Take them out and bake. Once baked, brush the bread with melted butter. More details in the comments.