High-gluten flour 340g Cake flour 50 grams
Milk 145 grams Light cream 55 grams
High sugar resistant yeast (or 15 grams of fresh yeast) 5 grams Egg liquid 25 grams
Milk powder 45g sugar 50 grams
Polish (wet dough) 200 grams Butter 45g
Salt 4 grams
How to make salt croissant milk bread rolls Salt Croissant Milk Bread Rolls - Illustration of how to make breakfast 1

Step 1

Prepare the Polish seeds one night in advance and set aside: mix 100 grams of high-gluten flour, 100 grams of room temperature water, and 1 gram of yeast. Keep at room temperature for 2-4 hours. Refrigerate overnight for better results. Salt Croissant Milk Bread Rolls - Illustrations of Essential Breakfast Recipes 2

Step 2

Weigh the ingredientsSalt Croissant Milk Bread Rolls - Illustrations of Essential Breakfast Recipes 3

Step 3

Put all the ingredients (except butter and salt) into a chef's machine, mix at speed 3 to form a dough, then turn to speed 5 and knead for 5-8 minutes. Salt Croissant Milk Bread Rolls - Illustration of how to make breakfast 4

Step 4

After the thick film comes out, add butter and salt Salt Croissant Milk Bread Rolls - Illustrations of Essential Breakfast Recipes 5

Step 5

Knead the dough until smooth and a glove film will appear. Salt Croissant Milk Bread Rolls - Illustrations of Essential Breakfast Recipes 6

Step 6

Take out the dough and divide it into portions directly Salt Croissant Milk Bread Rolls - Illustrations of Essential Breakfast Recipes 7

Step 7

Divide into 20 small dough balls and roll them into balls, about 48 grams each. Salt Croissant Milk Bread Rolls - Essential Breakfast Illustrations 8

Step 8

Cover with plastic wrap and freeze or refrigerate for 15-20 minutes. Resting the dough at room temperature will make it difficult to shape. It is best to divide it into two sets, half and half, to avoid hair loss. Salt Croissant Milk Bread Rolls - Illustration of the necessary breakfast recipes 9

Step 9

Once it's relaxed, take out half of it and shape it first. Take the first piece of dough and roll it into a round shape. Salt Croissant Milk Bread Rolls - Illustrations of Essential Breakfast Recipes 10

Step 10

both sidesFolded inward, the tail is pointed and the head is large like a carrot. Salt Croissant Milk Bread Rolls - Illustration of the necessary breakfast recipes 11

Step 11

If it’s not done yet, cover it with plastic wrap to prevent it from drying out, and make sure everything is done. If the operation is slow or the indoor temperature is high, refrigerate or freeze half and half. Salt Croissant Milk Bread Rolls - Illustrations of Essential Breakfast Recipes 12

Step 12

Take out the first piece of carrot dough in order, and roll the head to both sides. Salt Croissant Milk Bread Rolls - Essential Breakfast Recipe Illustration 13

Step 13

Then roll it to length: 7 cm wide and 25-30 cm long Salt Croissant Milk Bread Rolls - Illustrations of Essential Breakfast Recipes 14

Step 14

Roll up from head down Salt Croissant Milk Bread Rolls - Illustration of how to make breakfast 15

Step 15

Place neatly into a square baking pan and cover with plastic wrap.Salt Croissant Milk Bread Rolls - Illustration of how to make breakfast 16

Step 16

10 pieces in a plate, all in shape. Salt Croissant Milk Bread Rolls - Illustration of how to make breakfast 17

Step 17

Arrange it and place it in a 28cm non-stick gold baking pan (if you use a baking pan made of other materials, place a baking mat on the bottom and brush oil around it for easy release). Salt Croissant Milk Bread Rolls - Illustrations of Essential Breakfast Recipes 18

Step 18

Spray water mist on the surface and put it into the fermentation box at 35 degrees and humidity 80 for about an hour. Salt Croissant Milk Bread Rolls - Illustrations of Essential Breakfast Recipes 19

Step 19

It’s done, it’s a bit over done. (I posted it for more than an hour) Please check the status and don’t post it too late) Salt Croissant Milk Bread Rolls - Illustrations of Essential Breakfast Recipes 20

Step 20

Brush with egg liquid. It is best to filter the egg liquid before using it. Salt Croissant Milk Bread Rolls - Essential Breakfast Recipe Illustrations 21

Step 21

Sprinkle sesame seeds Salt Croissant Milk Bread Rolls - Illustration of how to make breakfast 22

Step 22

The second-to-last level of the oven, open oven: raise the heat to 180 degrees and lower the heat to 190 degrees for 18-20 minutes (cover with tin foil when the color is satisfied). Air stove: Preheat to 200 degrees and bake at 150 degrees for 25 minutes. Salt Croissant Milk Bread Rolls - Illustration of how to make breakfast 23

Step 23

Out of the oven! Salt Croissant Milk Bread Rolls - Illustrations of Essential Breakfast Recipes 24

Step 24

Soft and silky, full of milky flavor! Salt croissant milk rolls recipe

1. You can refrigerate more Polish once you grow it and use it in about three days. It will become sour if stored for a long time. 2. It takes time to shape 20 pieces of dough. You can divide it into 16 pieces and it will look good when placed. Place 4 in the middle of the diagonal and 3, 2, and 1 on both sides are also symmetrical. 3. If there is no whipped cream, you can replace it with yogurt with a consistency similar to whipped cream.