Creamy Bread Rolls

Name: Creamy Bread Rolls
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Xinliang Bread Flour; 165g milk; 1 piece egg; 25g Caster sugar; 25g milk powder; 2g salt; 3g yeast; 15ml olive oil; 100g White bean paste

by Yaya Yang Xiaochu

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

There are always some good things, which are obtained through hard waiting. Therefore, you have to believe that what belongs to you will always come. It's just that you need to wait quietly and patiently, trying to make yourself more abundant and stronger. If making bread is a kind of enjoyment, I agree, if watching bread fermentation is a kind of enjoyment, I also agree that the presentation of the same beautiful food is even more of a kind of enjoyment [My Bread Diary]

Ingredients

300g Xinliang Bread Flour
165g Milk
1 piece Egg
25g Caster Sugar
25g Milk Powder
2g Salt
3g Yeast
15ml Olive Oil
100g White Bean Paste

Creamy Bread Rolls

1. Except olive oil, put all the materials into the bread machine barrel (ACA) ASM-PE1210A

2. Start the minute button to adjust the time

3. I adjusted the time on the plus button to 3 minutes

4. Next is to adjust the hourly speed, adjust the first gear

5. I adjusted this time and speed twice

6. Press the unlock button, the head of the teacher will slowly bounce off

7. The state of kneading is the expansion stage

8. 15g olive oil can be added in this state

9. At this time, first knead the dough and oil at level 1 for 1 minute, then turn at level 2 and knead for 3 minutes.

10. It takes 10 minutes to reach the fully expanded stage. This state is ok except for toast.

11. Knead it and put it in a cooking bowl, wrap it in plastic wrap, and ferment

12. Once the dough is fermented, stick a little flour with your hand and poke a hole without shrinking. It will ferment.

13. Take out the fermented dough and press it to exhaust. You can also use a rolling pin to exhaust. The kneaded dough is exactly 600 grams.

14. Divide into 1 60g round, cover with plastic wrap and loosen

15. Roll out into an oval shape and place the 10g white bean paste on the flip side. The other end is slightly wider.

16. Roll from top to bottom, roll until the scraper that has not been rolled in the middle is cut into strips and then continue to roll down

17. Squeeze the cuff tightly and the cuff is facing down to prevent the cuff from bursting when fermenting

18. Yard on the baking sheet

19. Put it in the oven and transfer to the fermentation area, ferment to 1.5-2 times the size

20. Take out the oven, and then preheat at 170 degrees for 10 minutes

21. Put it into the oven up and down 160 degrees for 22 minutes

22. After the finished product is out of the oven, move it to the grill to cool down

Tips:
1. If it is summer to make bread, then 3 grams of yeast is fine. If it is winter, then adjust it appropriately and add 1 to 1.5 grams more.
2. The water absorption of flour is different, and the water absorption is different in different environments. It is recommended to reserve 10-15 grams of water (liquid) in the recipe and adjust it appropriately. (This temperature is for reference only, please press your own oven Temperature adjustment)
3. The filling can be added according to personal preference