Milk Bread Rolls
1.
First make the middle seed, put some of the ingredients in the middle seed into the bread bucket, and start the bread maker's kneading function. (Ingredients in auxiliary materials)
2.
Knead until the dough is smooth, covered with plastic wrap, and ferment at room temperature.
3.
Ferment at room temperature (I used it for three hours, at room temperature 26 degrees) three or four times the size, stop the fermentation.
4.
The main dough ingredients are added to the bread machine bucket except butter. The middle seeds are torn into small pieces and added to the bucket to start the bread maker's kneading function.
5.
Knead until the dough is smooth, add butter, and continue kneading.
6.
Knead until the dough pulls out a large, tough mask.
7.
Round, cover and relax with plastic wrap for 15 minutes.
8.
Divide the dough into ten equal parts, round, cover with plastic wrap and relax for 15 minutes.
9.
Take a dough and roll it into an oval shape.
10.
Fold the left and right sides to the middle respectively.
11.
Use a dough stick to roll it into a long tongue shape, and roll it up and down to the middle.
12.
Put it in a baking tray, cover with plastic wrap, and ferment at room temperature (26 degrees, about 40 minutes).
13.
The dough is twice as large as it is fermented, the surface is cut with a knife, and the surface is sieved with high flour.
14.
Put it in the middle and lower layer of the oven, and bake the upper and lower tubes at 170 degrees for 20 minutes, and the surface will be golden. Preheat the ordinary oven eight minutes in advance.
15.
After being out of the oven, it will be demoulded after being cooled slightly, if it is not too soft, it cannot be taken out.
16.
Put it on the cooling rack and let it cool thoroughly.
17.
Finished picture.
Tips:
Regarding fermentation, most of the breads I make are fermented at room temperature. The weather is very suitable for room temperature fermentation. It took about three hours for the first shot and 40 minutes for the second shot. The room temperature in my house is 26 degrees.
Zhongyu Bread Wheat Flour is extracted from imported high-quality wheat and Zhongyu Sunshine wheat core essence. Bread flour with strong wheat flavor and wheat flavor. The protein quality is good, the gluten content is higher, the bread products are plump, the structure is fine and the water absorption is high.
