Japanese milk rolls

By VicentaLakin

Japanese milk rolls
The recent popular Japanese milk rolls, which are made of soup, are very loose and soft and well eaten bread. And it's the first time I've had such a perfect membrane。

Recipe Recommendations

Steps for Japanese milk rolls

  • Make Japanese milk rolls step 0
    1
    The soup is mixed with milk, and heated on the stove。
  • Make Japanese milk rolls step 1
    2
    Heat while mixing, to cool in a sticky flame to freeze in the refrigerator for an hour。
  • Make Japanese milk rolls step 2
    3
    Quantified bread materials, raw materials other than butter are placed in the cooking machine and poured into frozen soup。
  • Make Japanese milk rolls step 3
    4
    Turning on the cuisine machine to make it and make it a noodle, and then adding butter in a few minutes' time, mixing it again to the full expansion phase, allowing for thin membranes。
  • Make Japanese milk rolls step 4
    5
    Scratch it and then sort it out。
  • Make Japanese milk rolls step 5
    6
    When the fermentation is 2.5 times larger, the fermentation is done without condensing or fermenting with the finger and flour。
  • Make Japanese milk rolls step 6
    7
    The noodles are repeatedly removed from the bubble。
  • Make Japanese milk rolls step 7
    8
    It is evenly divided into 10 equals (approximately 49-50 grams each) and 15 minutes loose after a roll。
  • Make Japanese milk rolls step 8
    9
    Take a noodle to an ellipse。
  • Make Japanese milk rolls step 9
    10
    Then they fold around the center。
  • Make Japanese milk rolls step 10
    11
    Roll up and down to the middle, roll to the middle。
  • Make Japanese milk rolls step 11
    12
    Turn it over. One look is done。
  • Make Japanese milk rolls step 12
    13
    After that, I put it in the oven and put it in the oven with a bowl of hot water for a second fermentation。
  • Make Japanese milk rolls step 13
    14
    Two rounds were taken out of the bread basket, the surface was sifted with scabs or coconuts, and bladed with knives。
  • Make Japanese milk rolls step 14
    15
    The oven is preheated at 160 degrees, with 20 minutes of mid-level roasting, and is covered with tin paper after satisfactory colour in the middle。
  • Make Japanese milk rolls step 15
    16
    Lean to the heat and put it in a fresh bag。
  • Make Japanese milk rolls step 16
    17
    Completed Chart
  • 18
    Completed Chart
  • Make Japanese milk rolls step 17
    19
    The next day and the third day were still very soft。

    • Japanese milk rolls Make Tips

    1. The temperature of the oven is adjusted to the home oven. I cut a sharper blade when I cut a cross. 3 When bread is dryed to heat, it is kept in a fresh bag, very soft rolls。

    Recipe Categories

    Recipe recommendation