Wholemeal bread roll

Ingredients

For the starter:

210 grams bread flour

1/2 cup milk

1/2 teaspoon yeast

For the dough:

90 grams bread flour

15 grams milk powder

3 tablespoons beaten egg

65 grams light cream

35 grams white sugar

1/2 teaspoon salt

For the garnish:

3 tablespoons almond

1 tablespoon beaten egg

Method

1. Pour all the ingredients for the starter in a mixing bowl, mix until even, pour some water in the mixing bowl, mix until even, knead, roll into a ball

 

2. Knead the dough until smooth, cover the mixing bowl with plastic wrap, set aside for 30 minutes, then put the mixing bowl in the refrigerator to refrigerate for 16 hours, until tripled in size

 

3. Take out the mixing bowl

 

4. Break the dough into some pieces

 

5. Pour all the ingredients for the dough in the bowl, mix until even and smooth

 

6. Roll the dough until elastic

 

7. Cover the mixing bowl with plastic wrap, set aside to rest for 30 minutes

 

8. Divide the dough into 8 equal pieces

 

9. Roll each piece into a ball

 

10. Put the balls in a tube pan

 

11. Put the tube pan in the oven, put a bowl of hot water in the oven, set aside to rise for 300 minutes, until doubled in size

 

12. Take out the tube pan

 

13. Brush the dough with beaten egg, sprinkle the dough with almond

 

14. Preheat the oven to 180 °C, put the tube pan in the oven, bake for 35 minutes, until golden

 

15. Take out the tube pan, remove the bread roll from the tube pan

 

16. Done, enjoy

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