There's an egg yolk and half a bag of milk left over to make a cake roll, and it's just mixed together to make a slice of dough (cry with me: for home baking, our goal is not to waste! XD)The composition of the liquid ingredients is based on the golden milk toast of Baochun.Because of the abundance of protein and lactose, even if it is used directly, the baked bread is still soft and does not change for 72 hours, and the taste is light, whether sweet or salty, it can be combined, it is the basic dough of Baidu.Reference dose: five capsules

WHAT YOU NEED

Ingredients

250 grams of flour
2.5 grams of instant yeast
150 grams of milk
One serving of protein (about 30 grams)
20 g of white sugar
4 grams of salt
12.5 grams of butter

How TO MADE Bread rolls with milk

1. Mixed ingredients: bread flour, sugar, and salt are mixed together and mixed with eggs.

2. Take 150 grams of milk to dissolve the yeast, mix the protein with a chopstick and then pour it into it, leaving 30 grams of milk as a reserve.

3. A small pit is dug in the middle of the dry material, poured into the wet material, roughly mixed with a scraper until the clump is free of dry powder, then left for 30 minutes, waiting for the flour to absorb water to form a dough.

4. Butter storage at room temperature for softening spare parts

5. Grinding: Grinding the dough to the expansion stage, during which 30 g of milk is added depending on the dry moisture.

6. The softened butter is then added and continued to be kneaded until it is close to perfect, which can support a large semi-transparent film that is not easy to break.

7. Roll it into a large container coated with oil and covered with a preservative film.

8. Basic fermentation: move the dough to a warm, moist place and ferment it to twice its size, fingers poking holes in the center so that it does not bounce back.

9. It can be flipped once in the middle to help fermentation.

10. Shaping: the dough is gently pressed to release some of the gas, the weight is divided into 5 parts, then rolled round, loose for 15-25 minutes, wait for the dough to recover its elasticity, then shaped into your favorite shape (cream rolls, embroidered bags, or simply kneaded round to make a meal bag, you can do it).

11. Final fermentation: move the dough to a warm, moist place and ferment it again until it is twice as large, leaving a shallow mark on the surface with your fingers.

12. Preheated oven, up and down 200°C.

13. Baking: Place the baking tray in the middle of the oven, set the temperature to 180 °C, bake for about 15 minutes, until the surface is golden yellow, the aroma is gone, the toothpick is inserted into the center without sticking, then you can go out of the oven.

14. Storage: After the bread is out of the oven, it is dried to hand temperature, so it can be stored in a fresh bag.

15. The next day, the microwave was heated for half a minute, and it was soft again.

Handy cooking tips

　　1) It is best to rub the surface as much as possible, such a structure will be very soft and elastic.If you don't mix it very thoroughly, at least make sure that you can hold the thin film open, and don't tear it apart, otherwise it's just just forming the dough, so it's cooked... 2) Add a little bit of the reserved milk, there are two ways to keep the dough from getting rotten: one is to dip the milk by hand, the other is to spray the milk with a spray pan, so adding a small amount more often helps the dough absorb moisture.3) Check the state of final fermentation carefully, do not press the dough too hard.If it's too thick, don't bake it, keep it when it's old, or it'll taste worse.4) Different ovens have different temperaments, and the baking temperature in the recipe is for reference only.