Hokkaido milk rolls by Helga Soo

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1015828431804790/

I baked Sylvia Khor's Hokkaido milk rolls using autolyse method(水合法) but using hook mixer and oven instead.

Recipe:
(A)
- 235g bread flour
- 15g cake flour
- 2tbsp sugar
- 2tbsp milk powder
- 65g whipping cream
- 135g 1 egg white + fresh milk (i used Hokkaido milk )

(B)- 5g salt

(C)- 15g unsalted butter

(D)- 2.8g yeast

1. Put (A) in your bm according to your bm instructions, choose mode 11 to knead for 5 mins, press stop and let it rest for 30 mins.
2. Add (B), mode 11 again, knead for 5 mins, add (C),knead for another 5 mins, press stop while the machine stop kneading.
3. Add (D) in the yeast compartment, choose rapid, light crust and start! Youd beautiful loaf will be ready in 2 hrs time.😉

* Please note that I'm using Panasonic bm, mode 11 is dumpling skin (15 mins)
** If you think this is too troublesome you can also choose to put everything in altogether and choose mode 3 soft bread, light crust, let the machine do all the work for you!