Milk rolls
By VicentaLakin
This time, the shampoo is still used, i.e., a prolonged period of static, which is a substitute for a long period of manual shampoo or a bakery cook。
Recipe Recommendations
- bread flour 375 grams
- eggs 45 grams
- milk 225 grams
- yeast 5 grams
- salt 5 grams
- fine sugar 40 grams
- butter 30 grams
- egg liquid a little
- crisp and loose grains appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Milk rolls
1
Take the bread and sugar and mix them evenly。
2
Milk and egg fluid。
3
Scratch the face for approximately five minutes, and then leave it in the freezer room. I was at night and on the front, and I went back to the operation the next morning for about 10 hours。
4
The next morning, the noodle was removed and the noodle had become very smooth。
5
The inspection of the panels is already of some duration。
6
Melt the yeast with a little water, add it to the noodles, evenly。
7
Add soft butter。
8
Until all the butter is rolled into the noodles, the noodles are smoother and softer, and when the noodles are seen, they pull out the film, but they are not strong, and they are ready for sweet bread。
9
The noodles are rounded and fermented in warmth up to 1.5-2 times larger. It's a fermented pasta with a finger piercing in the middle of the noodle, with a small hole not convulsing and the noodle not falling。
10
The fermented noodles take out the exhaust
11
It's 15 equals, one round, one protective film, 15 minutes static
12
Take a nice, loose noodle and grow an ellipse。
13
Turn over, press the bottom。
14
From top to bottom。
15
Get into the grill。
16
I put it in the oven and added a bowl of warm water to increase humidity. It's the last baked bread。
17
Purgatory。
18
Souffles。
19
The mid-level of the preheated 180-degree oven, with a fire up and down, and about 20 minutes of roasting, with tin paper on the surface in time。Milk rolls Make Tips
Baking time and temperature for reference purposes only。