How to cook Condensed Milk regale Rolls

Advertisements

How to cook Condensed Milk regale Rolls

constituents
For the dough
➡ 3 ¼ mugs all purpose flour
➡ 1 teaspoon moment incentive
➡ ½ tablespoon swab
➡ 1 mug milk, room temperature
➡ ½ mug condensed milk
➡ 1 large egg
➡ 2 oz unsalted adulation, cut into cells, room temperature
➡ Egg marshland
➡ 1 small egg
➡ 1 teaspoon milk
➡ Condensed milk glaze
➡ 3 teaspoon condensed milk
➡ 1 teaspoon adulation, melted, room temperature

Advertisements

For greasing
➡ 1 oz adulation, room tempt

Instructions
➡ Sift flour through a fine sieve mesh into a mixing coliseum.
➡ Add the rest of dry constituents into the coliseum.
➡ Using a dough hook and your stage mixer, on slow speed, add egg, milk, and condensed milk to dry admixture and blend until a sticky dough forms, about 1 nanosecond.
➡( Use rubber spatula to scrape down sides of the coliseum if demanded)
➡ Increase speed to medium-low, add adulation, one piece at a time, and mix until adulation is completely mixed in.
➡ Continue to mix the dough until it’s smooth and elastic, about 2 twinkles. Make sure there is not any dry flour on the bottom of the mixing coliseum.
➡ Move the dough to a smoothly greased large mixing coliseum and use your hand to knead the dough to form a smooth round ball.
➡ Turn the smooth dough confluence side down. Cover the coliseum tightly with plastic serape and let the dough rise until it has doubled in size. This takes about1.5 to 2 hours.
➡ Grease your baking visage with adulation.
➡ When the dough has risen, punch it down. also transfer it to a smoothly- floured counter or baking board.
➡ Divide the dough into 9 equal pieces.
➡ Working with 1 piece of dough at a time( cover the rest with plastic serape ) to form each small roll. Use your fritters to stretch the dough, pinching the edges together at the bottom and rolling it between your triumphs to form a smooth ball.
➡ also transfer the dough ball,, confluence side down, to the formerly greased baking visage.
➡ reprise for the remaining dough balls, and arrange them in the baking visage.
➡ smoothly cover them with plastic serape and let them rise again until nearly double in size. Make sure they do n’t rise above the hem of the visage.
➡ Preheat roaster to 340F.
➡ Gently encounter regale rolls with egg marshland admixture and singe from 25 to 30 twinkles, rotating the visage partial way.
➡ Your condensed milk regale rolls should have a deep or bright golden- brown crust, depends on your preferences.
➡ Take the baking visage out and let the rolls cool down for 5 twinkles at room temperature. smoothly brush a subcaste of condensed milk glaze on top of the rolls when they’re still warm.
➡ also let them cool down for another 30 twinkles to an hour before serving. You can serve these rolls warm or at room temperature.

Advertisements

Leave a Reply

Your email address will not be published.