Chinese Food
Japanese milk rolls
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The first time I saw this bread roll, I was attracted by its chubby and meaty appearance. I was planted with grass. So I pulled out the grass and made it. If I didn't pull out the grass I planted in my heart, I would be ticklish. Ha ha ha ha ha - the soft little fat man that I couldn't resist. I kneaded the face with the pattern of middle planting face. It's just a cure for tying bread. I felt happy when I watched the bread expand in the oven. Japanese milk roll. It's fragrant, soft and delicious. Let's make it-
Cooking ingredients
Cooking Steps
Step1:Pour the medium dough ingredients into the chef's basin. Stir until the dough is smoot
Step2:Roll the dough into a container. Cover with plastic wrap. Refrigerate for more than 17 hours
Step3:Take out the Chinese dough in 17 hour
Step4:The main dough material, except butter, is poured into the chef's basi
Step5:Tear up small pieces of Chinese dough and add them. Turn on the chef to knead the dough
Step6:Dough to expansion stage (can pull out thick film. Will break). Add softened butter. Continue kneadin
Step7:When it is rubbed, the glove film can be pulled out. Stop kneadin
Step8:Knead the dough and put it into a container for the first fermentation. The temperature is 28 degrees. The humidity is about 75%. The fermentation lasts for 1 hour
Step9:Fermented to dough twenty-two point five Double. Dip your finger in the flour and poke it. The dough will not shrin
Step10:Take out the dough and press it to exhaust. Divide into 10 parts. Cover with plastic wrap and relax for 10 minutes
Step11:Take a dough and roll it into tongue
Step12:Fold in the middle. Pres
Step13:Roll flat again. The width should be the sam
Step14:Roll from both ends to the middl
Step15:Roll up. Every dough is so rolled u
Step16:Put the rolled dough into the baking tray. Leave a space between each dough. Spray water on the watering can to keep it moist. Put it into the oven. Ferment in the fermentation stage for 40 minutes
Step17:Fermented to dough One point five Double size. Sift a thin layer of high gluten flour. Cut the lines with a blad
Step18:Preheat the oven 160 degrees in advance. Heat it up and down. Bake for 25 minutes. Observe the dough color in the middle of the oven. Cover the dough with tin paper after coloring. Stew for 3 minutes after finishing
Step19:Is super cute.. It's really cute girl paper in brea
Step20:Whoops, let's ea
Cooking tips:1. The Chinese dough should be made one night in advance. It can be taken out and used the next afternoon; 2. The water absorption of flour without brand is different. Therefore, the amount of milk should be added according to the dry and wet degree of the dough. There are skills in making delicious dishes.
