Japanese milk rolls

By VicentaLakin

Japanese milk rolls
This formula: It's also for hand rubbing. I'm using the Beko beige cook machine K6. With old-faced Japanese milk rolls, grown-ups love it! 250 grams of condensed flour, 7 grams of powdered milk, 3 grams of salt, 30 grams of sugar, 3 grams of sugary sugar, 1 egg, 135 grams of milk, 4 dried roses, 20 grams of corn oil, 75 grams of old noodles: 100 grams of powder, 1 grams of yeast, 1 grams of salt, 64 grams of water

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Steps for Japanese milk rolls

  • Make Japanese milk rolls step 0
    1
    The old pasta grafts are made of noodles, which are three times larger。
  • Make Japanese milk rolls step 1
    2
    Rose petals cut。
  • Make Japanese milk rolls step 2
    3
    With the exception of salt and oil, all the materials are in the bucket。
  • Make Japanese milk rolls step 3
    4
    Turn on the chef's face。
  • Make Japanese milk rolls step 4
    5
    Scratch to expansion, + salt, oil rubbing。
  • Make Japanese milk rolls step 5
    6
    Smash it out。
  • Make Japanese milk rolls step 6
    7
    The noodles were rounded and distributed 2.5 times larger in the basin。
  • Make Japanese milk rolls step 7
    8
    Scratch the exhaust, with an average of 8 rollers and a 15-minute awakening of the film。
  • Make Japanese milk rolls step 8
    9
    Take a noodle to an ellipse。
  • Make Japanese milk rolls step 9
    10
    Press pressure on both sides to the middle。
  • Make Japanese milk rolls step 10
    11
    Once again, the sides roll up in the middle。
  • Make Japanese milk rolls step 11
    12
    Put it in the gold plate。
  • Make Japanese milk rolls step 12
    13
    It is sent to warm and wet areas twice as big and can be slowly repulsed with a light finger。
  • Make Japanese milk rolls step 13
    14
    Scanning the surface with thin powder and cutting with blades。
  • Make Japanese milk rolls step 14
    15
    A preheated oven of 160 degrees for about 15 minutes。

    • Japanese milk rolls Make Tips

    Depending on the water intake rate of flour, please adjust the use of liquids to the actual level, e.g. ±10-20 g; 2 or thermal heat can freeze liquids in advance or freeze them into semi-fluent form for reuse; the temperature and time of the oven is for reference only; 3 or the colour is satisfactory for coating with tin paper in a timely manner, demodulated on the roasted web to cool to hand temperature and sealed bags. The cook is silent, rubbing his face fast and easy to film。

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