Japanese milk rolls
By VicentaLakin
Recipe Recommendations
- high-gluten flour 260g
- milk 130g
- white granulated sugar 45G
- light cream 40g
- egg liquid 20g
- milk powder 15g
- butter 20g
- yeast 3g
- refined salt 2g
- sweetening
- baking
- ten minutes
- ordinary
Steps for Japanese milk rolls
1
Feeds other than butter are placed in bread drums, liquids followed by solids, start-up and face-to-face。
2
After the completion of a procedure, a softened butter was added and the face-to-face procedure was restarted. Start a second and face。
3
At the end of the second and the face, a piece of lasagna is removed, which removes a thin membrane。
4
The fermentation of the fermentation in the warmth of the fermentation is covered by the cleavage。
5
Equipping out light exhausts with an average of eight equals and a five-minute membrane cover。
6
Noodle fermented twice as big。
7
Take a noodle bar。
8
On both sides, the pressure is pressed gently to the middle。
9
And then we roll them up to the middle。
10
Put it in the oven。
11
Put it in the oven, where a bowl of hot water is kept wet at the bottom and the oven starts to ferment twice as big at 38 degrees。
12
Take out a thin, high-strength powder on the surface。
13
With a sharp knife。
14
The oven is preheated at 160 degrees and baked for 20 minutes。
15
Squeeze the thin lace。
16
The finished chart。
17
The finished chart。