Japanese milk roll

Japanese milk roll

Overview

The recipe that is popular among baking groups, I use the direct method. After it is baked, the bread is so fragrant and soft, and the smell of bread fills the living room. If it is a Sanneng gold baking pan, please use 80% of Fangzi’s materials to make it.

Tags

Ingredients

Steps

  1. Have materials ready.

    Japanese milk roll step 1

  2. Put the ingredients except butter into the bread machine and stir slightly with chopsticks. Knead for 20 minutes first.

    Japanese milk roll step 2

  3. Then add butter and knead for 15 minutes.

    Japanese milk roll step 3

  4. Let it ferment until it doubles in size. Use chopsticks to poke a hole in the middle so that it doesn't spring back.

    Japanese milk roll step 4

  5. Use a kneading pad to knead slightly into a round shape.

    Japanese milk roll step 5

  6. Divide into 12 equal rounds, cover with plastic wrap and rest for 10 minutes.

    Japanese milk roll step 6

  7. Press flat with your hands to release the air.

    Japanese milk roll step 7

  8. Follow the pictures below.

    Japanese milk roll step 8

  9. Shape well and place in baking pan.

    Japanese milk roll step 9

  10. Use a sharp blade to cut the flowers.

    Japanese milk roll step 10

  11. Put a bowl of hot water in the oven or fermentation box and ferment until it is 1.5 times in size.

    Japanese milk roll step 11

  12. Sprinkle flour on top of dough.

    Japanese milk roll step 12

  13. Preheat the oven to 200 degrees for 10 minutes.

    Japanese milk roll step 13

  14. After taking it out of the oven, let it cool at room temperature, then put it in a plastic bag and eat it within three days.

    Japanese milk roll step 14

  15. Beautiful!

    Japanese milk roll step 15

  16. Beautiful!

    Japanese milk roll step 16