Mix high protein flour, granulated sugar, milk powder, yeast and salt,

Then knead until well blended, add the Eggs, CRUMB SOFTENER, and cold water.

Knead again until 3/4 smooth, then add the Unsalted butter and stir until the dough is smooth.

Then rest the dough for 45 minutes until it has doubled in size.

After that, deflate the dough and then weigh the dough weighing 40 grams.

Then roll the dough and cut it into a comb and roll it like a woolen thread, then place it in the baking dish and rest for 30 minutes.

Bake at 180 degrees for about 15-17 minutes.