Milk rolls
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250g
- Full time milk powder 10g
- milk 140g
- yeast 3.5G
- egg liquid 20g
- fine sugar 40g
- butter 20g
- salt 3g
- sweetening
- roast
- several hours
- ordinary
Steps for Milk rolls
1
Full mixing of egg fluid and milk。
2
High-strength flour, milk powder, yeast and fine sugar fell together。
3
Pour milk and egg fluid in。
4
You start rubbing your face like you're washing your clothes and rubbing it for about 25 minutes, and you can rub out the bread membranes, like a picture。
5
Note that butter is cut into small particles, warmer and softer in advance, butter and salt are placed on the bakery, and continues to rub its face for about 20 minutes, removing the sheet of bread。
6
When the bread membrane is removed, the face is rounded, covered with a protective membrane, and fermented for 30 to 40 minutes to double the fermentation。
7
After fermentation, the pressure layer is slowly pressed for venting。
8
Split the noodles into 8 equals。
9
The noodles are rounded and covered with a shroud covering them for 10 minutes。
10
I'll flatten the face with a cane。
11
Collapse the skin to the right and the left and keep it close。
12
Then roll the two ends to the middle, and roll them upside down, like a chart。
13
Watch the intervals between the dough, put it in the oven, then put a plate of hot water under it, shut down the oven, maintain its humidity with the vapour, and ferment it for a second time for 30 minutes, up to a factor of 1.5。
14
When the fermentation is complete, the skin of the face is covered with a knife, which is then powdered。
15
The oven is preheated, the noodles are placed in the oven, and the upper and lower layers are burned 160°C15 minutes。