The recipe for making milk bread rolls

Health benefits

Eggs: enhance immunity, protect eyes and vision

Butter: Low protein

Ingredients and materials

Medium sized dough:

High gluten bread flour 210g

15g of granulated sugar

3 grams of high sugar resistant dry yeast

130 grams of pure milk

Main dough:

90g high gluten bread flour

10 grams of milk powder

1 gram of high sugar resistant dry yeast

45 grams of granulated sugar

4 grams of salt

1 egg

30g pure milk

45 grams of butter

The recipe for making milk bread rolls

1. Mix and knead all the dough materials evenly without the need for a film. Simply knead until smooth, cover with plastic wrap, and ferment at room temperature until 3-4 times the original size.

2. Add the main dough material other than butter into the bread bucket, in the order of liquid first and then solid. Then cut the fermented dough into small pieces and put them in, and start kneading.

3. Rub the dough for about 20 minutes, add softened butter, and continue kneading until it is fully expanded. That is, take off a piece of dough and use your hands to pull out a thin glove film. The time for the dough to film is not fixed, so ultimately it can only depend on its condition.

4. Organize the dough, cover it with plastic wrap and let it sit for 20 minutes to let it rise. If it is winter, extend the time appropriately.

5. Divide the dough into ten evenly distributed small pieces, roll them round, and cover them with plastic wrap to relax for 15 minutes.

6. Take a small dough and roll it into a long oval shape with a rolling pin, tapping off any bubbles at the edges.

7. Fold the dough horizontally and fold it in half at the middle one-third of the left and right sides.

8. Roll it into a long tongue shape again and flip it over.

9. Roll up and down towards the middle, until the middle position is reached.

10. Organize all the dough according to the above steps, flip it over and place it in a baking tray, and use a blade to cross cut the top.

11. Place the baking tray in the oven, place a small basin of hot water at the bottom, and let it ferment again until it doubles in size. Take it out and sieve a layer of gluten flour on top.

12. Preheat the oven to 180 degrees Celsius, then place the baking tray in the middle layer and bake at 165 degrees Celsius for 20-25 minutes. Pay attention to the surface of the bread and cover it with aluminum foil after coloring.

13. Ding~After the time is up, take out the baking tray and transfer the bread to the grill to cool.

14. It's really a soft mess, sweet and delicious to eat!

Tips

To make bread soft and silky, knead the dough in place. You must knead the glove film, or you are baking Mantou. Because each machine brand is different, some use chef's machines, some use bread makers, and some directly knead by hand, there is no specific time for film production. Take control of the temperature and time of the final baking, and remember to cover the surface with tin foil after coloring to prevent the color from becoming too dark.

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