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4 cups bread flour Star Bread (Soft)
4 cups all purpose flour

1 cup sugar 1 c yogurt plain Yield: 40 pcs
¼ tbsp + 2 tsp salt 1 ¼ c butter
1 ½ c milk powder 1 tbsp lemon essence

1 tbsp bread improver extra flour for dusting
1 tbsp baking powder extra sugar for sprinkling

2 tbsp yeast extra butter for brushing
12 XL egg yolks For the egg white mixture:
¼ c warm evaporated milk 3 pcs XL egg whites

½ c evaporated milk ½ c evaporated milk

In a bowl, dissolve 1 ½ tbsp of sugar and yeast in warm liquid. Let it stand
until foamy, about 10 minutes. In another bowl, sift together all the dry
ingredients and set aside.

Prepare a bigger bowl, combine yeast mixture in flour mixture, eggs, egg
yolks, butter and liquid ingredients.

Knead the dough on a floured surface. Spread the dough and use your

wrist to form a round ball. Repeat the procedure of kneading till dough is
elastic and smooth to touch. Put the dough ball in a greased bowl
covered with a damp cloth and let it rise for 1 ½ -2 hours.

Punch the dough to let out the bubbles, and roll on a floured surface.
Make 50-75 gram balls. Roll on a floured surface, counter clockwise to
make a perfect round. Arrange the dough on greased pans, 2 inches

apart. Cut 4 slits or mark the top with an X using a sharp knife or scissors.
Brush with egg white mixture and sprinkle top with white sugar. Let it

rest for 45 min to 1 hour.

Bake at 350°F for 12-25 minutes or until golden brown.

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