How to make milk chocolate rolls

For many foodies, seeing delicious food is their greatest happiness. So today I will give you a chance to learn how to make this milk chocolate roll with me. I believe it will taste even better when you do it yourself!

1. Milk dough: put flour, yeast, fermented glutinous rice, salt and sugar into a bowl

2.12 Make a well in the flour, slowly add the milk, and stir with chopsticks until the flour becomes snow flakes.

3.21 Knead the flour into a smooth dough, cover with plastic wrap, and place in a warm and humid place to ferment

4.1 Put flour, 2 grams of yeast, fermented glutinous rice, salt and sugar into a bowl, pour in melted chocolate and slowly add milk, stirring while adding until the flour becomes snow flakes and knead into a smooth chocolate dough, and place it in a warm and humid place to ferment.

5.2 Add 25 grams of milk to the chocolate and melt it in hot water (the temperature should not be too high, up to 80 degrees)

6.1 Sprinkle some flour and knead the dough vigorously. After fully kneading the air in the dough, divide the dough into two equal parts. The method for the two doughs is the same.

7.2 When the dough has fermented to twice its volume before fermentation, poke it with a finger dipped in a little flour. If the dent still exists, fermentation is complete. (The fermentation temperature is about 25°-30°, and the lowest temperature of the oven fermentation function is 40°, which is a bit high for steamed bun fermentation). In summer, room temperature is fine. The volume of chocolate dough fermented is slightly smaller than that of milk dough, because after adding chocolate, the dough is less stretchable.

8.1 Brush a thin layer of salad oil on the surface of the milk dough and sprinkle 1/4 spoon of fine sugar evenly

9.2 Take the milk dough and roll it into a rectangle, about 33cm long and 25cm wide. Roll the chocolate dough into a rectangle of the same size.

10. Cover the milk dough with chocolate skin, apply salad oil evenly on the chocolate skin, sprinkle 1/4 spoon of fine sugar evenly, and fold one-third of the dough upwards.

11. Fold the remaining one-third down (three layers in total)

12. Divide the stacked dough into 6 equal parts

13. Take a piece of noodles and cut it into small strips about 0.5cm wide, about 10-12 small strips

14. Roll up the cut strips, rotate one end counterclockwise and press it under the other end (I am left-handed, so should my right hand do the opposite?), and make all the dough pieces. Repeat the same process for the other half of the dough, making a total of 12 pieces.

15. Put water in the steamer, cover it with a wet cloth, put the steamed buns in the steamer, leave some space between the buns, cover the pot and leave for another 20 minutes.

16. Turn up the heat after 20 minutes, turn off the heat after 15 minutes of high steam, and wait another 5 minutes before opening the lid and taking out the pot.

After reading the detailed introduction of milk chocolate roll, I believe you can’t wait. Don’t be anxious. First remember this specific method in mind, and then learn to do it well. I believe you can do it well.