Darren 
1、 Regarding the issue of material substitution, the ingredients in the recipe are the most commonly used in baking, so don't ask about substitution again.
2、 Knead the medium type dough until smooth, no need to release the film.
3、 In the second step, all the medium dough was cut into small pieces and added to the main dough.
4、 Regarding the temperature and time for the first fermentation, I spent about 3 hours at around 25 degrees Celsius. If the temperature is too low in winter and there is no fermentation box, I will teach you a trick. If you have nothing to do, just hold the basin on your body and warm it up for a while. Haha, of course, don't hold it all the time. Holding it all the time will make you tired and the dough too hot. The first fermentation temperature should not be high, and it is not recommended to use methods such as oven, bread maker, or hot water to make noodles. If the room temperature is too high in summer, please refrigerate liquids (eggs, milk) thoroughly in the refrigerator first.
5、 The initial wet and sticky state of the main dough is normal. The chef's machine and bread maker have no pressure, and students who knead by hand may doubt life. It is important to have a firm belief and try not to add flour. When kneaded until it reaches the film, it will not stick to the hands. Finally, when shaping, I did not add any hand flour and it will not stick. In summer, when using a machine to knead noodles, the liquid must be ice. Flour has different water absorption, environmental temperature and humidity. When making it for the first time, you can reserve 10 grams of milk for the main dough and add more depending on the situation. Remember, try not to add flour as much as possible.
6、 During the final fermentation, if there is no fermentation oven, you can place a plate of hot water at the bottom of the oven, which is about 60 degrees Celsius. Do not turn on the oven for fermentation, and be careful not to turn on the temperature!
7、 After fermentation is completed, it should be taken out of the water basin and not baked using a water bath method.
8、 My baking tray is a 28 * 28 gold plate with molds of different sizes and shapes, which can be converted by myself, including toast, etc.
9、 Once again, the purpose of step 5 is to relax the dough and make it easier to operate, not to ferment, and it doesn't need to be several times larger.
10、 Don't ask how much fermentation temperature and how long it takes or how long it takes to manually knead the dough. Look at the dough's condition, and when making bread, you must learn to look at the condition.
11、 Regarding the question of why the baked dough is not long, hard, collapsed, rough, etc., please compare and check whether the flour and yeast are used correctly, whether the dough state meets the requirements, and whether the fermentation state is appropriate. If you do not attach your own operation process diagram, such questions will not be answered again.
12、 Please adjust the oven temperature and time according to your own oven.
13、 Middle type dough can be refrigerated and fermented for at least 17 hours. The length of the refrigerated dough is less than three times, and it does not need to be restored to room temperature when used.
14、 Bread preservation: When air dried to hand temperature, put it in a sealed bag and store at room temperature. Don't put it in the refrigerator for refrigeration. If you can't finish it within two to three days (this bread is unlikely), you can seal it and freeze it. Take it out before eating and bake it at 150 degrees Celsius for about 3 minutes to restore room temperature. The taste is almost unaffected.
Materials used
Middle type dough
Gold statue high powder 210g
15 grams of fine sugar
Golden Swallow High Sugar Resistant Yeast 3g
130 grams of fresh milk
Main dough
Gold statue high powder 90g
Nestle milk powder 10g
Golden Swallow High Sugar Resistant Yeast 1g
45g fine sugar
Salt 4g
1 egg (approximately 50 grams)
30 grams of fresh milk
Anjia butter 45g
Baking
165 degrees Celsius upper and lower tubes for 18 minutes (about 8 minutes with tin foil added)
The recipe for a milk roll that is too soft to handle
Mix all the ingredients of the Chinese type dough evenly, knead it into a smooth dough, and place it in a large pot with plastic wrap to ferment at room temperature until it is 3 to 4 times larger.
Step 1 of the recipe for a milk roll that is too soft to handle
First, add the liquid ingredients of the main dough (eggs of different sizes, with a total of about 80 grams of egg and milk) and salt and sugar to the dough jar. Cut small pieces of the medium type dough and put them into the jar, then add high powder, milk powder, and yeast in sequence, stirring until the dough has gluten.
Step 2 of the recipe for a milk roll that is too soft to handle
Add softened butter and continue stirring.
Step 3 of the recipe for a milk roll that is too soft to handle
Stir until the dough can pull out large pieces of tough film.
Steps 4 for making milk rolls that are too soft to handle
Round the dough and cover it with cling film to let it stand at room temperature for about 30 minutes (shorten the time appropriately when the weather is hot).
Steps 5 for making milk rolls that are too soft to handle
Divide into 10 small dough pieces, each weighing approximately 62 grams, round, and cover with cling film to relax for 20 minutes.
Steps 6 for making milk rolls that are too soft to handle
Take a small dough and flatten it, then roll it out into a long oval shape
Steps 7 for making milk rolls that are too soft to handle
Fold in the middle one-third of the left and right directions.
Steps 8 for making milk rolls that are too soft to handle
Roll it into a cow tongue shape.
Steps 9 for making milk rolls that are too soft to handle
Roll up and down towards the center.
Steps 10 for making milk rolls that are too soft to handle
Roll to the center position and connect.
Steps 11 for making milk rolls that are too soft to handle
Flip it over and put it into the baking tray, then prepare all the dough one by one and put it into the baking tray.
Steps 12 for making milk rolls that are too soft to handle
Cut the edge with a sharp blade and place it in the upper part of the oven. Place a plate of hot water at the bottom and let it ferment for about 45 minutes.
Steps 13 for making milk rolls that are too soft to handle
Take out the prepared dough, sieve a layer of high flour on the surface, and preheat the upper and lower tubes in the oven at 180 degrees.
Steps 14 for making milk rolls that are too soft to handle
Put the baking tray into the oven and adjust the temperature to 165 degrees. Bake for about 18 minutes, observe carefully, color the surface, and cover with tin foil. I am using a Haishi C45 oven, and the temperature and time are adjusted according to my own oven.
Steps 15 for making milk rolls that are too soft to handle
Cute Tart, Meow~~
