Japanese Milk Rolls
1.
Prepare materials.
2.
The middle kind of dough was first kneaded into a smooth dough, and I knead it directly in a bread machine for 15 minutes. Knead it the day before and leave it in the refrigerator to ferment overnight.
Chinese ingredients: 210 grams of Xinliang Japanese bread flour, 3 grams of yeast, 15 grams of white sugar, 120 grams of milk
3.
In addition to the butter, the main dough ingredients are put into the bread machine, and the fermented middle seeds are also torn into small pieces and put in.
Main dough ingredients: 130 grams of Xinliang Japanese bread flour, 45 grams of caster sugar, 4 grams of salt, 50 grams of eggs, 45 grams of milk, 45 grams of butter
4.
After kneading for another 15 minutes, add butter that has softened at room temperature, and then turn on the bread machine and knead for 15 minutes.
5.
There is a glove film that is as thin as a cicada's wings, which is very malleable and will not break. With the dough in this state, the bread must be delicious.
6.
After finishing the dough, put it in a cooking bowl and ferment in a warm place to double its size, full and elastic.
7.
Move it to the kneading pad, please pat to exhaust the gas in the dough, do not continue to knead the fermented dough to avoid destroying the gluten.
8.
Divide it into 60 grams of face powder and let it rest for about 10 minutes.
9.
Take a small potion, roll it out into a beef tongue shape, fold it up on both sides, and roll it out into a long strip.
10.
Roll the two ends up facing each other, turn it over again, roll it down, and the milk roll is ready.
11.
They are arranged side by side in the kitchen KT square plate, leaving a gap in the middle. Put it in the He's C40 oven, turn on the fermentation gear, and leave for about 30 minutes.
12.
The fermented bread is full and elastic, and it will rebound when touched with a finger. The high flour is sifted on the surface, and the mouth is cut with a sharp knife.
13.
Preheat the oven to 150 degrees, put the middle layer, and bake for 35 minutes. If you don't want to color the surface, you can cover it with tin foil after 10 minutes. Toasted bread, I like to toast a little bit, it looks very appetizing. And it's really delicious, the skin is crispy, but the inside is very soft.
14.
Guiyi, imported Australian cattle, organic throughout the process, Guiyi quality pure milk
Tips:
1. If the bread is delicious, the dough must be kneaded in place. The beautiful glove film is the guarantee of deliciousness.
2. It can be baked at a high temperature for a shorter time. I like the crispy outer skin, but the inside is particularly soft.
