[Milk Golden Bread Rolls]: Different ways to make bread

Overview

(The dosage is for reference only. Please read Tips before making. The amount in the formula can make a 7-inch + a 6-inch round mold.) The most special thing about this bread is that it is folded and rolled out many times to make the dough texture delicate. The final product has a beautiful brushed effect and a smooth and delicate skin~ After personal testing, my feeling is: this method of operation can indeed make the dough texture very uniform. I think this principle is similar to when we make steamed buns. After fermentation, we have to knead them vigorously to get out all the air bubbles. The final steamed buns will be delicate and have a smooth skin. However, the operation process is relatively cumbersome. Although the main dough does not need to be kneaded to a complete state as before, the subsequent folding and rolling out process is actually very time-consuming. Moreover, when folding and rolling out multiple times, you must do a good job of moisturizing the dough, otherwise the dough will easily become dry. To sum up, if you are like me, you are curious about new things and have a spirit of exploration and experimentation, this method is indeed worth a try~~

Tags

• baking
• bread
• clear water (a)
• egg liquid (a)
• high sugar resistant yeast (b)
• high sugar-tolerant yeast (a)
• high-gluten flour (a)
• high-gluten flour (b)
• low gluten flour (b)
• milk (a)
• milk (b)
• milk powder (a)
• milk powder (b)
• powdered sugar (a)
• powdered sugar (b)
• salt (a)
• salt (b)
• unsalted butter (a)
• unsalted butter (b)
• whole egg liquid (b)

Ingredients

Steps

1. 1 Mix the ingredients of the sweet dough (A), use the post-oiling method, and knead until it is completely ready to pull out a large, tough film;

   

2. 2 Put the kneaded sweet dough into a container, cover it with plastic wrap, and leave it in a warm place to ferment;

   

3. 3 The sweet dough is fermented until the surface is slightly sunken (it can also be fermented until it doubles in size) and there are many bubbles on the surface;

   

4. 4 Take it out, deflate and knead again;

   

5. 5 Cut the sweet dough into small pieces and mix with the ingredients in the main dough (B);

   

6. 6 Using the post-oil method, knead again into a smooth dough. Don’t knead it until it’s complete this time, as long as the surface of the dough is smooth;

   

7. 7 Divide the kneaded dough into two parts;

   

8. 8 Take one portion, flatten it, and roll it into a long strip;

   

9. 9 Along the long side, fold both sides toward the middle;

   

10. 10 Roll it out into a rectangle again;

    

11. 11 Repeat folding and rolling out, about 20 times, until the surface of the dough is smooth and smooth. The two portions of dough can be worked alternately. If you feel that the dough has shrunk a lot, you can rest it for a few minutes;

    

12. 12 Finally, overlap the two pieces of rolled dough;

    

13. 13 Roll it out into a rectangle again;

    

14. 14 Roll up the rolled dough, wrap it in plastic wrap, and let it rest for 30 minutes;

    

15. 15 Divide it into small portions of even size. I divided it into 12 portions, each portion is about 45g. After rolling into a ball, cover with plastic wrap and let rest for 15 minutes;

    

16. 16 Take a small piece of loose dough and roll it out into the shape of beef tongue;

    

17. 17 Turn over, thin the bottom edge on one side, and roll it up from top to bottom;

    

18. 18 The rolled dough is divided into two parts from the middle;

    

19. 19 Put the cut side down, put it into a mold lined with oil paper in advance, and place it in a warm and humid place for final fermentation. If it is a non-stick mold, you can also leave it without grease paper;

    

20. 20 I fermented it for 50 minutes at a temperature of about 32 degrees. The dough expands to about 2 times its original volume;

    

21. 21 Mix egg yolk and milk in a ratio of 2:1 and brush it on the surface of the dough. At the same time, preheat the oven to 170 degrees in advance;

    

22. 22 After preheating is completed, put the mold into the oven, lower the middle layer, and bake at 160 degrees for 20 to 25 minutes. Take it out immediately after baking;

    

23. 23 After unmoulding, place the bread on a drying net and let it cool to room temperature without being hot to the touch. Then it can be sealed and stored.