Super soft milk roll bread
High-gluten flour 430g | Milk powder 20 grams |
Ice milk 230g | Egg liquid 50 grams |
Fine sugar 70 grams | High sugar resistant dry yeast 4.5 grams |
Salt 4 grams | Butter 60 grams |
Step 1
Milk + egg liquid + fine sugar, mix and freeze to make ice residue. Mix flour + milk powder and refrigerate for 30 minutes. Pour the flour and milk powder into the chef's bucket, then pour in the frozen milk, egg liquid and fine sugar, then add dry yeast and knead it into a thick film, then add softened butter and salt and knead it into a glove film.Step 2
Place the fermentation box in the fermentation box and ferment at a temperature of about 26 degrees until doubled in size, about 50 minutes.Step 3
Take out the fermented doughStep 4
Divide into 16 portions and roll into ballsStep 5
Shape into drops, cover with plastic wrap, and refrigerate for 30 minutesStep 6
Roll into tongue shapeStep 7
Roll it up and put it in a 28×28 baking pan, place it at a temperature of 35 degrees and a humidity of 85% to ferment until doubled in size. Pre-ovenHot air stove 160 degreesStep 8
Fermented bread doughStep 9
Spray water on the surface and sprinkle with white sesame seeds. Put it in the oven and bake at 160 degrees for about 25 minutes.Step 10
Brush the surface with melted butter after taking it out of the ovenStep 11
Place on the grill to coolStep 12
I will eat it before it cools down hahahaStep 13
It's so soft, it flattens when you take it with your hands.Step 14
If you want to eat it, hurry up and make it! Tips for cooking super soft milk roll bread