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We hope you got benefit from reading it, now let's go back to milky butter rolls with condensed milk recipe. You can have milky butter rolls with condensed milk using 8 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Milky Butter Rolls With Condensed Milk:
- Take 180 grams of Bread flour.
- Provide 30 grams of Cake flour.
- You need 120 grams of Milk.
- Prepare 30 grams of Condensed milk.
- You need 20 grams of Butter.
- Use 2 grams of Salt.
- You need 2 grams of Dry yeast.
- Get 1 of Egg yolk (To glaze).
Steps to make Milky Butter Rolls With Condensed Milk:
- Put all of the ingredients, except the egg yolk, in the bread machine. Let it do everything until the first rising. Of course, you can knead the dough by hand if you prefer..
- Once the first rising is complete, divide the dough into eight portions and make them into round balls..
- Now roll them out with a rolling pin..
- Next fold both sides in..
- Starting from the right, close up the dough and seal it well..
- Make them into a teardrop shapes. Let them sit for 15 minutes. To keep them from drying out, cover them with a moistened and wrung out towel..
- Roll them out into the shape of a rice paddle..
- Roll them up, starting from the narrow end, and they are ready.^^.
- Let them rise for a second time. This picture is before the second rising. Let them rise for about 40 minutes at 30℃..
- This is after the second rising. As you can see, they have about doubled in size..
- Brush them with beaten egg yolk. Preheat your oven to 180℃ Lower the heat to 160℃ and bake for 15-20 minutes..
- The insides are fluffy. They are slightly sweet and delicious..
Sweetened condensed milk is delicious on its own, but once you see it transformed into everything from bread pudding to key lime pie, you'll realize it's The tea is steeped in sweetened condensed milk which is then used to make a stovetop custard; after straining out the tea leaves (definitely use. A perfect sweet bread to accompany your morning cup of coffee or tea. This recipe is adapted from the popular condensed milk butter loaf baked in a tube mould. It's a good idea to coat the bread dough with condensed milk+butter spread before baking. The same condensed milk treatment is given to crepes and roti prata (flaky, many-layered flatbreads, crisp and rich with ghee - what I like to call the "Asian croissant"), which act as vehicles for delivering milky goodness.
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