Milk rolls
By VicentaLakin
Recipe Recommendations
- high-gluten flour 340g
- low-gluten flour 60g
- milk powder 30g
- whole egg liquid 45G
- milk
- fine sugar 60g
- salt 5g
- yeast 6G
- butter 55g
- milk fragrance
- baking
- an hour
- simple
Steps for Milk rolls
1
All main materials except butter are placed in the cook ' s barrel in the order of the liquid powder。
2
The cooker ' s machine starts with four to five minutes to rub all the material in the cook ' s barrel, and then a four-minute period of six to seven minutes to roll the noodles up to the extension stage, with two to three minutes of softened butter in the room and three to five minutes to absorb butter, and a six-seven-minute period of one to two minutes to rub the dough up to the full expansion phase。
3
To the state of full expansion
4
Scrambleded noodles will be removed, divided into an average of 20 sheets, each of which will be pine for 15-20 minutes。
5
Take the first round of small noodles and rub them in the shape of a thick head。
6
It's on the board, and it's a triangle。
7
Rolling from wide towards the tip of the surface, stifling, the interface is decentralized into a board of oilable paper, and the rest of the dough is then rolled. There is a gap between each of the dishes that is put into the oven to give the face of the dough a greater fermentation space。
8
When all the rolls are rolled, they are fermented in ovens with fermentation functions (35 degrees fermentation temperature and about 85 per cent humidity), and the fermentation to the dough is multiplied by one, and the surface is removed to brush the whole egg fluid。
9
Placing prepared egg fluids in pre-heated ovens, with 180 degrees of fire up and down, with 20-25 minutes of mid-level roasting, with the roasted surface turned into gold, and with a cooling on the net。