Chinese milk rolls
By VicentaLakin
Usually we make bread with water and butter, but what I share today is a bread with no water and no butter, which is soft and radish and tastes like venom and milk, so it tastes so good that you all have time to try it。
Recipe Recommendations
- bread flour 250g
- light cream 100g
- milk 75g
- egg white 35g
- fine sugar 38g
- sugar-tolerant yeast 3g
- salt 3g
- milk powder 8g
- sweetening
- baking
- an hour
- ordinary
Steps for Chinese milk rolls
1
75 grams of milk, 100 grams of light cream, 19 grams of eggs and 8 grams of sugar were poured into the bread can。
2
INVERTED INTO 250 GRAMS OF FLOUR AND 2 GRAMS OF YEAST, THE BREAD DRUMS WERE PLACED IN THE DONGING JD08 VAN, CHOOSING A 10-MINUTE META-PROGRAM, WITHOUT THE NEED TO REMOVE THE FILM。
3
Comforted noodles are frozen in the fridge for 12 hours, and they ferment two to three times larger。
4
Tore the Chinese noodles into small pieces into bread cans and poured them into 16 grams of egg polish, 30 grams of sugar, 3 grams of salt, 8 grams of milk powder and 1 grams of yeast。
5
The bread cans are placed in the toaster and the selection and face procedure is 20 minutes。
6
Noodles are fixed and loose for 10 minutes。
7
It is divided into 10 equals, rolled round and covered with a protective film for 15 minutes。
8
The small noodles are in carrot shape and continue to be loose for five minutes。
9
Turned the face into a pent-up triangle, turned it upside down。
10
Rolling down from wide, closing down。
11
fermentation in ovens, fermentation at 35 degrees for 40-50 minutes and egg fluid on the face of bread embryos (when fermentation takes place, a bowl of hot water is placed in the oven to provide some humidity inside the oven)。
12
PUT FERMENTED BREAD EMBRYOS INTO PREHEAT TO THE UPPER FIRE LEVEL OF 165 DEGREES, IN THE LOWER OF THE EASTINGER K40C OVEN AT 170 DEGREES, FOR 13-15 MINUTES. THE BAKERY IS FINISHED, THE BREAD IS TAKEN OUT AND THE UNEATTED BREAD IS PUT IN THE BAG AND THE ROOM TEMPERATURE IS PRESERVED。