Milk Rolls
1.
All the materials of the middle-type dough are mixed evenly and kneaded into a smooth surface.
2.
Put the plastic wrap in a large bowl and place it in a warm place to ferment to 3 to 4 times its size.
3.
Add the liquid material of the main dough (different egg sizes, the total amount of egg liquid and milk is about 80 grams), salt and sugar in the bread machine, cut small pieces of the medium dough into the tank, and then put the high-flour, Milk powder and yeast, stir until the dough is gluten.
4.
Add the softened butter and continue to stir until the dough can pull out a large piece of flexible film.
5.
Round the dough, open the lid of the bread machine, cover with plastic wrap and proof at room temperature for about 30 minutes (appropriately shorten the time when the weather is hot).
6.
Divide into 10 small doughs, each about 62 grams, round, cover with plastic wrap and relax for 20 minutes.
7.
Take a small dough, pat it flat, and roll it out into an oval shape.
8.
Fold in half on the left and right to the middle third.
9.
Roll into a bull tongue shape.
10.
Roll up and down to the middle.
11.
The roll is connected to the center position.
12.
Turn it over and put it in the baking tray, and put all the dough into the baking tray in turn.
13.
Cut with a sharp blade, put it in a warm place, and finally ferment to twice its size. Take out the dough that has been made, and sieve a layer of high flour on the surface. Preheat the upper and lower tubes 180 degrees in the oven. Put the baking pan into the oven, adjust the temperature to 165 degrees, bake for about 18 minutes, pay attention to observation, and cover with tin foil after the surface is colored. The temperature and time are adjusted according to your own oven.
Tips:
The main material is the main dough, and the auxiliary material is the medium dough. Once again, the eye-catching purpose of step 5 is to relax the dough and make the dough easier to handle. It is not fermented and does not need to be several times larger.
Storage of bread: seal the bag when it's aired to hand temperature and store at room temperature. Don't put it in the refrigerator. If you can't finish it in two or three days (it is estimated that this bread does not have this possibility), you can seal it and freeze it. Take it out before eating to restore the room temperature and bake it at 150 degrees for about 3 minutes. The taste is almost unaffected.
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