Hello everyone, I'm Xiao Gao. Today we will make honey dinner rolls.
Room temperature water.
Microwave for 30 seconds. The water temperature is about 30 degrees Celsius.
Give it an initial temperature to speed up fermentation. The water temperature must not exceed 40 degrees Celsius, otherwise the yeast will be killed.
I have tried many methods, the most direct way to make bread soft is to increase its water content.
I used dough with a water-to-flour ratio of 80%. If you are new to soft dough, you can add less water. (20-40g)
This dough is relatively wet and very sticky.
I touch the dough only with four fingers.
You don't need to knead the dough, stop when you don't see the dry flour.
Put the lid on and leave for 15 minutes.
After 15 minutes, add melted butter.
The dough is soft and easy to knead.
The purpose of this step is to knead the butter into the dough.
You don't need to worry about if it is smooth or not, or if it can pass the windowpane test.
Cover it and wait for 10 minutes.
Then dip your hands in some water. Smooth it gently.
The surface of the dough is very smooth.
Ferment for an hour and a half. One and a half hours later.
De-gas.
A balloon is blown up. And it's a balloon with very thin skin.
This is a big balloon. After baking, there will be countless such small balloons in your bread to make up its structure.
Dip a little dry flour on your hands.
Grab a small dough, close the thumb and index finger with your left hand, and cut the dough.
Dust a thin layer of flour on the board.
The smooth side faces up.
By four tip of his finger and thumb to tuck in the side of the dough under the centre.
Then smooth it to a circle.
The dough is very soft and sticky. You have to work fast.
Avoid contact with the dough for too long.
Soft dough shaping is probably the most difficult step in this recipe.
Put it in the oven with a hot water basin underneath.
Ferment for half an hour to 45 minutes.
The little dough has grown up and can touch together.
Take the bread out, preheat the oven at 375°F/190°C.
When the temperature is ready, put the bread back in the oven and bake for 25 minutes.
The bread is baked. Honey darkened the bread colour.
Put it on the rack.
Brush with butter while hot.
There is no special kneading. You can see lots of gluten strands when I am pulling them apart.
Too many gluten strands, and the camera doesn't know where to focus.
I open one bread while it was hot.
The inside is super soft.
And it can stay soft on the second and third day.
After the bread is cooled, store at room temperature in a sealed plastic bag .
The next day, microwave for 10 seconds before eating.
Take a look at its elasticity. I pressed it to the end, and it bounced right away.
Press harder, and still bounce.
Break apart.
The bread inside is as soft as clouds.
You can feel the softness through the screen.
Thank you for watching. I’m Xiao Gao. See you in the next episode^^