Milky Spiral Bread Roll
1.
Prepare the required ingredients. Mix all the ingredients except the yeast into a dough. Let stand for 30 minutes. Add the yeast and knead until it is fully expanded. Round into a bowl, cover with plastic wrap, and start basic fermentation to 2 times the size. Take out the fermented dough
2.
Divide the dough into 8 equal parts, roll again and cover with plastic wrap to relax for 15 minutes, then flatten the dough into an oval shape and roll it up, then cover with plastic wrap to relax
3.
Take out the loose dough, knead it one by one, apply oil on the spiral tube about 45cm, sprinkle some flour to prevent sticking, take a long strip from one end and roll it into the baking tray, start the second fermentation, start the fermentation Function, you can put a bowl of hot water in the oven to increase humidity.
4.
Preheat the oven to 190°C, heat the middle layer of the oven up and down, and bake for 12-15 minutes.
After baking, wait for the bread to cool completely, and then fill it with cream filling
Tips:
1. Be careful not to over-ferment the basic fermentation
2. Remember to cover with plastic wrap every time you relax to avoid water loss
3. The rub is not long at a time, rub slowly, and then rub it for a while after proper relaxation.
4. Whipped cream with 10% sugar in the cream filling
