How to make milk rolls

You take us to a restaurant to eat, and we almost drool when we see the delicious food on the table. We can also try to make these delicious dishes ourselves. I will now introduce to you the milk roll. After watching this, go to the kitchen and make it yourself.

1. Dough ingredients: 150g high-gluten flour, 50g low-gluten flour, 15g fine sugar, 1/8 teaspoon salt, 2g instant yeast powder (1/2 teaspoon), 5g cheese powder, 25g egg, 70g water, 40g light cream, 15g butter. Use the post-oil method to knead the dough until a slightly transparent film can be pulled out, put it in a container and cover it with plastic wrap for basic fermentation, and ferment it to about twice its size.

2. Divide the fermented dough into 6 equal parts, roll them into balls, cover with plastic wrap, and relax for about 10 minutes.

3. Roll the dough into a rectangle about 16 cm long and 10 cm wide. Turn it over and evenly spread the cream filling on it. Preparation of milk soufflé filling: Ingredients: 30g butter, 15g powdered sugar, 1/8 teaspoon salt, 10g egg, 50g milk powder, 1/2 teaspoon corn starch, 20g coconut flakes. Soften the butter, add powdered sugar and salt, mix evenly with a spatula, add the whole egg, milk powder, corn starch and coconut flakes, mix evenly with a spatula, and divide into 6 equal portions.

4. Gently roll into a cylinder.

5. With the seal facing down, cut from 1/2 of the surface to near the bottom, and turn it over with the cut surface facing up to form two cylinders.

6. Put the dough into the baking pan, flatten the surface gently with your hands, cover with plastic wrap, and let it ferment for about 30 minutes. After fermentation, brush the surface with egg liquid.

Housewives, I believe your cooking skills will improve greatly after today's learning. Share it with your friends and start making milk rolls.