Japanese milk rolls
By VicentaLakin
The milk rolls are also used in the home, with milk and the smell of cream coming out of them, the butter being replaced with corn oil, a raisin, a roll of raisins, and a roll of them in the oven, and a fat milk roll is done
Recipe Recommendations
- sweetening
- baking
- ten minutes
- simple
Steps for Japanese milk rolls
1
Put a small percentage of milk into the bread can and hit an egg。
2
Add sugar, pour flour, put yeast and salt。
3
Start and face-to-face。
4
On the basis of the water-appropriate milk added to the flour, the pasta is likely to be formed, adding corn oil and continuing the next procedure。
5
And when it's over, the noodles can pull out a thin film。
6
Room temperature goes one shot。
7
A nice noodle out of the air。
8
it's a small group of 60 g。
9
It's four little noodles。
10
Take a noodle, open it。
11
Turn back on both sides, a little thinner。
12
Put some clean raisins on the face, roll them back slowly and turn them over。
13
Do all that on the grill。
14
Put a bowl of hot water in the oven and put the noodles in the oven for two rounds。
15
Get it out when it's ready。
16
Sifted a layer of pasta。
17
Cut the exit with a sharp little knife。
18
It's a preheat oven。
19
When the bread is baked, it cools。
20
A particularly soft milk roll with jam. It tastes great
21
O-HA-HAJapanese milk rolls Make Tips
The oven is set for reference purposes only. 2. The raisins in bread can be replaced with other dried fruit。