This recipe is scaled up by 1.5

Flour 250g -> 375g

Butter 35g -> 52.5g

Salt 3g -> 4.5g

Suger 3g -> 4.5g

Egg 1 -> 2

Milk 130ml -> 195ml

Dry milk power 30g -> 45g

Yeast 3g -> 4.5g