These Japanese Milk Rolls Are Incredibly Soft скачать в хорошем качестве

These Japanese Milk Rolls Are Incredibly Soft

These soft milk butter rolls are light, fluffy, and best enjoyed fresh. In this video, I’m sharing my process for making Japanese-style milk butter rolls at home. No shortcuts, no tricks — just a simple dough, careful kneading, and gentle handling. This bread is especially good on the day it’s baked, with a fine crumb and a delicate buttery aroma. 00:00 Soft milk butter rolls 00:09 Add dry ingredients 00:21 Prepare milk and egg mixture 00:38 Mixing & kneading 00:49 Butter added 01:05 Fermentation 01:16 Divide and pre-shape 01:45 Shaping the rolls 02:56 Proofing 03:09 Baking 03:16 Fresh out of the oven 03:23 Inside crumb & pull-apart 03:36 Final look Recipe： Bread flour 200 g Sugar 24 g Salt 3 g Instant yeast 3 g Whole milk 125 g (cold, 5–8°C) Egg (beaten) 25 g Unsalted butter 30 g (softened) Egg wash: a small amount of beaten egg —————— Diese Milk Butter Rolls sind besonders weich, locker und am besten frisch gebacken. In diesem Video zeige ich meinen persönlichen Ablauf für japanisch inspirierte Milk Butter Rolls. Ohne Abkürzungen, ohne Tricks – nur ein einfacher Teig, sorgfältiges Kneten und ruhige Verarbeitung. Rezept： Weizenmehl (Type stark) 200 g Zucker 24 g Salz 3 g Trockenhefe (Instant) 3 g Vollmilch 125 g (gekühlt, 5–8°C) Ei (verquirlt) 25 g Ungesalzene Butter 30 g (weich) Zum Bestreichen: etwas verquirltes Ei —————— 这是一款柔软、细腻的牛奶黄油卷，最适合刚出炉时享用。 视频中记录了我制作日式牛奶黄油卷的全过程， 没有捷径，也没有复杂技巧， 只是认真揉面、耐心发酵、轻柔整形。 配方： 高筋面粉 200g 细砂糖 24g 盐 3g 即发干酵母 3g 全脂牛奶 125g（冷藏 5–8°C） 全蛋液 25g（约半个蛋） 无盐黄油 30g（室温软化） 表面刷：全蛋液（少量） #milkbread #butterrolls #japanesebread #homebaking #breadmaking #kitchenaid