Japanese milk rolls

Japanese milk rolls

Overview

How to cook Japanese milk rolls at home

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Ingredients

Steps

  1. Put all the ingredients except butter into the bread bucket, first liquid and then solid, start the dough program and start kneading the dough.

    Japanese milk rolls step 1

  2. After a program ends, add softened butter and restart the dough mixing program. Start kneading the noodles for the second time.

    Japanese milk rolls step 2

  3. After the second kneading, take a piece of dough and pull out a thin glove film.

    Japanese milk rolls step 3

  4. Form the dough into a round ball and place it with the seam side down in a large bowl. Cover and keep fresh and let it rise in a warm place.

    Japanese milk rolls step 4

  5. Take out and gently knead to deflate, divide into eight equal parts, cover with plastic wrap and let rest for five minutes.

    Japanese milk rolls step 5

  6. Let the dough rise until doubled in size.

    Japanese milk rolls step 6

  7. Take a piece of dough and roll it into a long loaf.

    Japanese milk rolls step 7

  8. Fold both sides in half and press gently.

    Japanese milk rolls step 8

  9. Then roll both sides toward the middle.

    Japanese milk rolls step 9

  10. Arrange in baking pan.

    Japanese milk rolls step 10

  11. Put it in the oven, put a bowl of hot water at the bottom of the oven to maintain humidity, and start secondary fermentation in the oven at 38 degrees until it doubles in size.

    Japanese milk rolls step 11

  12. Take out and sift a thin layer of high-gluten flour on the surface.

    Japanese milk rolls step 12

  13. Use a sharp knife to score the pattern.

    Japanese milk rolls step 13

  14. Preheat the oven to 160 degrees and bake for 20 minutes.

    Japanese milk rolls step 14

  15. Knead until soft and finely drawn.

    Japanese milk rolls step 15

  16. Finished product picture.

    Japanese milk rolls step 16

  17. Finished product picture.

    Japanese milk rolls step 17