Soy milk rolls

Soy milk rolls

Overview

This bread roll can be considered an Internet celebrity. It is very soft and pretty. It is not an exaggeration to call it a soft girl. I have been interested in it for a long time, but I never took action. Fortunately, I pulled the weeds today, but I used soy milk instead of milk. The amount of sugar was also according to my own taste. The baked bread was very delicious. I couldn’t resist the temptation and ate one as soon as it was baked🍞

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Ingredients

Steps

  1. Put the ingredients into the bread machine in the order of liquid first and then sorting, put the sugar and salt in the opposite corners, and bury the yeast in the flour

    Soy milk rolls step 1

  2. Start the two kneading processes until you pull out the glove film, take it out and put it in a deep basin, cover it with plastic wrap, and let it ferment in a warm place

    Soy milk rolls step 2

  3. Fermented to 2.5 times larger

    Soy milk rolls step 3

  4. Place on a chopping board to fully deflate, divide into 12 portions, roll into balls and let rest for 10 minutes

    Soy milk rolls step 4

  5. Roll into ox tongue shape

    Soy milk rolls step 5

  6. Fold both sides toward the middle, then roll out into a long

    Soy milk rolls step 6

  7. Roll up from both ends to the middle

    Soy milk rolls step 7

  8. The prepared bread dough is placed on the baking sheet for secondary fermentation

    Soy milk rolls step 8

  9. Ferment until doubled

    Soy milk rolls step 9

  10. Sift in high-gluten flour and score twice with a sharp knife

    Soy milk rolls step 10

  11. Put into the preheated oven, heat up and down to 160 degrees, middle layer, for about 25 minutes, check the coloring halfway

    Soy milk rolls step 11

  12. Freshly baked bread

    Soy milk rolls step 12

  13. Very soft, you can call her "soft girl"

    Soy milk rolls step 13

  14. Finished product pictures

    Soy milk rolls step 14