How to do it well, the daily practice of Japanese milk rolls

Pour all the ingredients except yeast and butter into the chef's machine, stir at low speed for one minute, add yeast, then turn to high speed, and add butter when the dough is smooth and strong. Stir at low speed until the butter is completely invisible, and then stir at high speed until it is fully expanded. After rough kneading, put it in a lock box with odorless vegetable oil at the bottom for basic fermentation.

Second step

In the environment of 28 degrees, ferment 2.5 times, or poke the hole with your hand. When it rebounds to half, turn it over and continue to ferment to 3.5 times. When the powder hole is poked by hand, the basic fermentation is over.

Third step

Divide into 50g dough. Relax after rounding 15-20 minutes.

Fourth step

Roll the dough with a rolling pin.

Step five

Turn it over and arrange it in a regular rectangle.

Step 6

Fold off one side first

Step 7

Fold the other side again.

Step 8

Roll up one side

Step 9

Then roll up the other side.

Step 10

Fixed; unchangeable

Step 1 1

Leave a certain distance between the formed milk rolls, put them on a baking tray, and put them in a fermentation box with a temperature of 32 degrees and a humidity of about 70%-80% for final fermentation. Until it rises to about 3 times its original volume.

Step 12

Sprinkle a layer of high flour on the dough surface, and then cut a cross pattern on the surface with a blade.

Step 13

Send the milk roll into the oven preheated in advance, and fire it in the household oven 180 degrees. Middle and lower layers, bake 13- 15 minutes.

Step 14

After baking, put it on a rack, use a fan, or blow it in an air circulation environment until it is completely cooled.