1
Add 1 cup of boiling water to 1 cup of sticky rice flour in a stand mixer.
2
Mix on low speed until it forms a glop of opaque goo.
3
Once cooled, add 1 egg, flour, sugar, yeast, and salt all at once.
4
Mix on low speed until combined, then switch to medium speed.
5
After 10-15 minutes, the dough should be smooth and semi-sticky, not sticking to your hands.
6
In a food processor, blend cold butter straight from the fridge with flour and salt until spreadable but not melted.
7
Transfer the dough to a bowl and mark a tape measure horizontally with 5-inch marks for rolling out the dough.
8
Shape the dough into a rectangular shape with sharp corners to aid in rolling.
9
Roll out the dough to 10 inches vertically and 30 inches horizontally, allowing it to relax if it contracts.
10
Spread dollops of butter evenly across the dough, leaving a margin on the sides.
11
Smooth the butter into a thin layer using hands or a spatula, then use a knife to even it out.
12
Brush egg wash around the edges of the dough.
13
Use a pastry cutter to mark the dough into six equal segments, each 5 inches wide.
14
Fold the dough according to the segments, pinching the edges to seal.
15
Trim off the ends of the log and poke about 10 holes with a wooden skewer to release trapped air.
16
Turn the dough 90 degrees and roll it out to 30 inches long again, ensuring a floured surface.
17
Brush the surface with a little egg wash before marking it into six equal segments again.
18
Fold according to the segments, tucking and patting as necessary.
