Chinese Food
Japanese milk meal rolls
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Simple milk small meal bag. Sweet and soft. With a glass of milk. It's the favorite breakfast of small basin friends ~
Cooking ingredients
Cooking Steps
Step1:The above formula is suitable for 12 square non stick mould
Step2:Put the above materials except butter into the bread machine, chef machine or hand kneading to the expansion stage, and then add butter to continue kneading to the full stag
Step3:Cover the dough with plastic wrap and ferment at room temperature. The dough will be 2.5 times the size in about 12 hours according to the season temperature
Step4:Take out the fermented dough. Squash and exhaust. Divide into 12 equal parts. Roll and relax for 15 minutes.
Step5:Loose dough. Roll it up and down from the middl
Step6:Turn over from left to right and fold in the middl
Step7:Roll the dough long agai
Step8:Roll from both sides to the middl
Step9:Turn it over. Put it in the baking tray one by on
Step10:Put it in the oven. Set it at 38 degrees. Put a cup of warm water. Increase the humidity. Second engine, about 2030 minute
Step11:Fermented dough. Sift high flour. Use a blade to cut a cross
Step12:Put it in the middle layer of the preheated oven. Bake it at 160 ℃ for 25 minutes. Demould it. Cool it
Step13:Sweet and soft small meal Bag
Step14:The picture was captured like this. I was helpless...
Cooking tips:1. Reserve 10 grams of water for adjustment according to different seasons and flour water absorption. 2. The temperature is high in summer. It's better to knead the dough in the air-conditioned room. To avoid that the dough has started to ferment before it's kneaded in place. 3. Pay attention to check the coloring and timely adding tin paper to make dishes delicious.
