Salt milk rolls
By VicentaLakin
The formula was changed from a Japanese milk roll. A lot of light cream was left behind for the birthday cake, and in order to eliminate it as soon as possible, the milk and eggs of the main cone were replaced by the same light cream, the butter was halved, the sugar was not released, and the salt was increased。
Recipe Recommendations
- high-gluten flour
- sugar 30g
- yeast 8g
- milk 240g
- salt 8g
- milk powder 18g
- light cream
- butter 40g
- salty fragrance
- baking
- several hours
- ordinary
Steps for Salt milk rolls
1
The Chinese material is placed in a bakery, which is fermented twice as much as it is fermented to its full state by following the procedure of the noodles。
2
The material on the main surface, in addition to butter, was placed in the bread machine along with the medium torn into small pieces, which was used for a 15-minute laminate。
3
Press the stop button, put softened butter, restart the noodle program and rub it to the end。
4
My bread machine's face-painting programme was 30 minutes, 45 minutes in total, and then it was covered with a big film。
5
Fermentation to double. Put your fingers in, pull them out, don't fall。6
A small group of 60 grams (17), rounded and loosed for 15 minutes. (Some friends came to chat, many steps were forgotten, old photos were used. I'm not sure
7
Take a little noodle, grow up。
8
Up and down to the middle, 30%。
9
Run 10-15 minutes。
10
Zero growth。
11
Roll up and down to the middle。
12
EMISSION ON THE GRILL, WITH A KNIFE ON THE SURFACE AND THREE OR X. IT'S FERMENTED TWICE AS BIG AS POWDER。
13
PUT IT IN A PRE-HEATED OVEN, 350F/180C FOR 18 MINUTES。
14
Put it on the shelf and cool it。
15
Super soft, cute。Salt milk rolls Make Tips
The temperature of the ovens varies, and the temperature and timing are regulated by the home oven。