Knead poolish ingredients and dough ingredients until you get 1/2 elastic dough.

Add fat ingredients and knead until you get a silky and super elastic dough.

Let the dough rest and rise for 1-2 hours depending on the room temperature.

Deflate the dough. Divide the dough into 3 portions. Roll out and shape.

Arrange the dough in a 19x10x10cm shokupan pan that has been greased with butter.

Let it rest again for the second time for 1-2 hours depending on the room temperature.

Bake in preheated oven 175C/350F for 30 minutes.