Milk Rolls
by Dragon Lord's Snack Light
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Put all the main ingredients except butter into the bucket of the chef's machine in order of liquid first and then powder to start kneading.
2. Turn the cook machine on 2-3 gears for 4-5 minutes to knead all the ingredients in the bucket of the cook machine into a ball, then knead the dough for 4 minutes at gears 6-7 to the extended stage, put in the butter that has softened at room temperature and turn on 2-3 gear After allowing the dough to absorb the butter for 3-5 minutes, turn to gears 6-7 for 1-2 minutes to knead the dough until it is fully expanded.
3. Knead to the fully expanded state
4. Take out the kneaded dough, divide it equally into 20 portions, and roll the dough into a round lid to keep it fresh and relax for 15-20 minutes.
5. Take the first rounded dough and knead it into a shape with a thick end and a pointed end.
6. Place it on the chopping board and roll it out to form a triangular piece of dough.
7. Roll up from the wide side to the pointed side, roll tightly, put the joint down in a baking tray lined with greased paper, and roll up the rest of the dough in turn. After putting it in the baking tray, there is a certain gap between each to give the dough a larger space for fermentation.
8. After all the rolls are finished, put it in an oven with fermentation function to ferment (fermentation temperature 35 degrees, humidity about 85%), ferment until the dough has doubled, then take out the surface and brush the whole egg.
9. Put the egg-washed dough into the preheated oven, heat up and down at 180 degrees, bake the middle layer for 20-25 minutes, and the baked surface will turn golden yellow before it is out of the oven. Place it on the grid to cool.
