Milk rolls
By VicentaLakin
The bread is soft and delicious. You don't have to rub it for a long time. It's easy. Look what it's like。
Recipe Recommendations
- high-gluten flour 250g
- milk powder 10g
- milk 140g
- white granulated sugar 20g
- salt 2g
- baking powder 4g
- unsalted butter 25g
- sweet fragrance
- roast
- several hours
- simple
Steps for Milk rolls
1
PUT MATERIAL A IN THE BOWL。
2
And a noodle, without the need for smoothness。
3
1. Packed in protective bags, sealed and frozen for the night. 2. The following day, the Panel was removed. (Slowly pulled, found to be resilient and able to pull out the rib. It's a little hard because it's cold, so it has to be taken out of the fridge in advance, back to the temperature, and it's smoother and more flexible when it's softer)。
4
The fermentation powder with a little warm water, butter, and smooth-skinned face groups, which, in the fear of being sticky, are then put in the bread machine, will soon be able to support the thin film phase. Just rub it with a toaster。
5
It's thick and fermented twice as big. (The temperature's low, I put it in about 50 degrees of fermentation.)。
6
fermentation double。
7
The fermented lasagna is removed, rolls up and drains off the bubble。
8
Splits the same amount of small-faced agents, each rolling round. Cover the gauze, loose for 15 minutes。
9
Take a noodle, grow a square thin。
10
The face is curled up in the middle, symmetrical to the middle position, which is the bread roll。
11
When they are all rolled, they put them down in the oven and cut their favorite openings with a sharp knife。
12
Second fermentation. I used the oven for fermentation twice, and there was a bowl of hot water。
13
After the fermentation, the bread is painted with full egg fluid。
14
Put it in the oven, full fire, 170 degrees and 15 minutes。
15
It's cold to the hand, it's honey on the surface and it's just a little ice cream. I spilled cotton。
16
You can taste it。