Name: [milk-flavored Golden Bread Rolls]: Different Ways to Make Bread
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g High-gluten flour a; 5g Milk powder a; 12g Milk a; 12g Egg liquid a; 36g Shimizu a; 100g High-gluten flour b; 100g Low-gluten flour (b); 20g Milk powder b; 60~65g Milk b; 30g Whole egg liquid B; 20g Powdered sugar a; 1g Salt a; 1g High-sugar-tolerant yeast (A); 10g Unsalted butter (A); 2g Salt b; 40g Powdered sugar b; 2~3g High-sugar-tolerant yeast (B); 25g Unsalted butter (B)

[milk-flavored Golden Bread Rolls]: Different Ways to Make Bread

1. Mix the ingredients of the sweet dough (A) and use the post-oil method to knead to the complete stage, that is, a large piece of tough film can be pulled out;

[milk-flavored Golden Bread Rolls]: Different Ways to Make Bread recipe

2. Put the kneaded sweet dough into a container, cover with plastic wrap, and ferment in a warm place;

3. The sweet dough is fermented to a slight depression on the surface (it can also be fermented to double the size), and there are many bubbles on the surface;

4. Take it out and knead again after exhausting;

5. Cut the sweet dough into small pieces and mix with the ingredients in the main dough (B);

6. After using the oil method, knead again into a smooth dough. Do not knead to the full state this time, as long as the surface of the dough is smooth;

7. Divide the kneaded dough into two;

8. Take a portion, press it flat, and roll it out into a strip;

9. Fold the two sides to the middle along the long side;

10. Roll out the rectangle again;

11. Repeat the folding-roll it out, about 20 times, until the surface of the dough is shiny and fine. The two doughs can be operated alternately. If you feel that the dough shrinks a lot, you can relax it for a few minutes;

12. Finally, overlap the two rolled doughs together;

13. Roll out the rectangle again;

14. Roll up the rolled dough, wrap it in plastic wrap, and hair for 30 minutes;

15. Divide it into evenly-sized portions. I divided them into 12 portions, each about 45g. Cover with plastic wrap after spheronization and let it rest for 15 minutes;

16. Take a small loose dough and roll it out into a beef tongue shape;

17. Turn it over, thin the bottom edge of one side, and roll it up from top to bottom;

18. The rolled dough is divided into two from the middle;

19. Put the cut surface down, put it in a mold with oil paper, put it in a warm and humid place, and carry out the final fermentation. If it is a non-stick mold, it is not necessary to pad oil paper;

20. I fermented for 50 minutes at a temperature of about 32 degrees. The dough expands to about 2 times its original volume;

21. Mix the egg yolk and milk in a ratio of 2:1 and brush on the surface of the dough. At the same time preheat the oven 170 degrees in advance;

22. After preheating, put the mold into the oven, under the middle layer, at 160 degrees, bake for 20-25 minutes. Immediately after baking;

23. After demoulding, put the bread on a drying net, cool to room temperature and not hot, then it can be sealed and stored.

Tips:
1. Sweet dough is similar to the middle-class dough we often say, except that butter is added to the dough. It can be fermented at room temperature or refrigerated. The original text is to ferment the sweet dough to twice its size. I sent it to the surface with a slight depression, and there is no problem;

2. When folding and rolling out the dough, be sure to pay attention to the moisturizing work of the dough. In addition, you can relax for a while every few operations, so that the dough can be rolled out more easily;

3. The time of the second fermentation should be adjusted according to the actual situation. Be careful not to oversent;

4. The specific baking time and temperature should be adjusted according to the actual situation of each oven. If the coloring is too fast, tin foil can be added halfway;

5. After the bread is baked, it should be out of the oven immediately, demoulded, and bagged and sealed when it is not hot to avoid air drying and too much water loss.