Preparation

Light the charcoal and Binchotan and make sure the Shichirin is hot. Open the Shichirin's slide all the way and place the teppanyaki plate on the Shichirin.

Heat the milk to 26°C add the sugar and yeast and let it stand for a while. Put the flour, salt, butter, egg and milk in the bowl of the food processor. Let the food processor mix for about 10 minutes. Make a nice ball of the dough and cover the bowl with a tea towel and let it rise for one hour in a dry and warm place.

After one hour, sprinkle, with a little semolina, your work surface. Remove the dough from the bowl and make 10 equal balls of this and flatten them until they are about half a centimetre high.

Make 10 equal balls of the dough and press them flat until they are about half a centimetre high. Pass them through the semolina and place them on a baking tray. Cover them and let them rise for another 45 minutes.

Place the teppanyaki plate on the Shichirin and close the slide almost completely. Grease the plate with a little oil and bake the muffins for about 10-15 minutes until golden brown.