MCO has been extended for another 2 weeks and it’s now Day 24. The Shanghai Government recently announced its plans to reopen schools slowly but unsure if I will be able to fly back and resume my studies. Nonetheless, time at home has been great too. I took out all my baking utensils and tins to sort out and I should probably stop buying but I know I won’t.
I came across this recipe from OladyBakes and thought I’d give this recipe a try since my mum was asking for some plain rolls. This recipe needs two times of proofing but I gave it a try anyway since I have so much time on hand.
- 250g bread flour
- 135g fresh milk
- 16g milk powder (optional but gives a softer texture and adds more flavour)
- 1 egg
- 50g sugar
- 3/4tsp instant yeast
- A pinch of salt
- 40g salted butter
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- Mix all ingredients except salt and butter. Mix for 5 – 10 minutes until a rough dough forms.
- Add in salt and butter and knead on slow, then high for the next 20-30 minutes. Stop frequently to turn dough and scrape down the sides. Knead until window pane stage.
- Cover with cling film and proof for 1 hour or double in size. To check if the dough has proofed enough, poke your dough. If it springs back instantly, it needs more proofing. If it leaves an indent, it is ready.
- After first proofing is done, punch down the dough to degas. Divide into 9 portions (55g). Roll into rounds and rest for 15 minutes. Cover with cling film.
- After resting, press to degas and shape into rounds again. Place into lined baking tray.
- Proof in a closed oven with a cup of hot water or cover with cling film for 1 hour.
- Bake at 170C for 20 minutes.
- Peel off baking paper and leave to cool. Store in airtight container once cooled down.