【tohoku】japanese Milk Roll

【tohoku】japanese Milk Roll

by Huang Shiren 61

4.7 (1)
Favorite

Difficulty

Easy

Time

2h

Serving

2

Ingredients

【tohoku】japanese Milk Roll

1. Put all ingredients except butter into the bread machine to start the first dough mixing program

【tohoku】japanese Milk Roll recipe

2. Add butter after the first kneading procedure ends, and start the second kneading procedure

【tohoku】japanese Milk Roll recipe

3. After the second kneading process is over, let the dough rise for about 70 minutes to double the size

【tohoku】japanese Milk Roll recipe

4. Exhaust the dough, divide it into 6 evenly, and let it rest for 15 minutes

【tohoku】japanese Milk Roll recipe

5. Take a dough and roll it into a beef tongue shape

【tohoku】japanese Milk Roll recipe

6. Fold both sides to the middle

【tohoku】japanese Milk Roll recipe

7. Roll up from both ends to the middle

【tohoku】japanese Milk Roll recipe

8. flip over

【tohoku】japanese Milk Roll recipe

9. Prepare everything, put it in the oven, start the fermentation function, and ferment for 40 minutes

【tohoku】japanese Milk Roll recipe

10. Take out the fermented bread from the oven, and use a knife to cross the surface

【tohoku】japanese Milk Roll recipe

11. Sift appropriate amount of high-gluten flour

【tohoku】japanese Milk Roll recipe

12. Preheat the oven to 180 degrees, and bake the middle layer for about 12 minutes

【tohoku】japanese Milk Roll recipe

13. The baked bread is out

【tohoku】japanese Milk Roll recipe

14. Very soft and tastes like marshmallows. My girl ate two of them when they came out.

【tohoku】japanese Milk Roll recipe

15. Finished picture

【tohoku】japanese Milk Roll recipe

Tips:

Because only my daughter and I eat, so I make less. If you want to make more, just double the ingredients.

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