The Japanese kept this recipe secret! The bread stays soft and fresh even after a month!
Not many people know this secret! It's been kept secret for years! Try these delicious rolls made from airy dough. The dough is like a cloud! The choux pastry is a real discovery! A new bun recipe taught to me by a pastry chef from Japan. Let's bake these rolls together! This is the most delicious recipe I've ever had! An easy roll recipe that is still soft and fresh even after a month! It's just magical!
Very tasty and prepared very quickly. You will be surprised at how easy and simple it is to make. The result will be very beautiful and tasty buns on the table! Cook with ease, joy and pleasure! Write to me something, it's very nice to receive messages from you :)
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Ingredients and recipe:
- Milk 150 ml (0.75 cup)
- Flour 3 tablespoons (with a slider)
1. Stir until a homogeneous mass is formed.
2. Place on medium heat
3. Cook the dough for 2 - 2.5 minutes.
4 This is a secret that few people know.
5 These magical rolls don't go stale at all.
6. Even after 3-4 days they are still soft and delicious.
7. They should have a thick and elastic consistency.
8. Cover with food foil as in the video and let cool.
9. To avoid the formation of a milk film
- Warm milk 150 ml (0.75 cup)
- Yeast 8 g (3/4 tablespoon)
- Sugar 2 tablespoons.
10. Stir until sugar and yeast are dissolved.
11. Cover and let rise for 15-20 minutes.
- Salt 1 tsp.
- Egg 2 pcs.
- vanillin 1 tsp.
12. Stir until all ingredients are dissolved.
13. Add the choux pastry
14. Stir until a homogeneous mass is formed
- Flour 470-500 g (add in portions)
15. Knead the dough for 5 minutes, it should be soft and elastic.
16. Grease the bowl with vegetable oil.
17. Put the dough in the bowl and let it rise for 45-50 minutes.
18. Divide the dough into 9 equal portions.
19. Roll them into a ball.
20. Roll out each ball.
21. Brush with butter
22. Folds like in the video
23. Form buns
24. Repeat after me
25. It's easy, you'll do it
26. Roll out the remaining dough balls in the same way, brush with butter and shape into rolls.
27. Place on parchment paper to bake.
28. Cover and let rise for 35-40 minutes.
29. Look how puffy and beautiful they are
- Egg yolk 1 pc.
- Milk 1 tbsp.
30. Grease with a brush.
31. Bake at 180°C (360°F) for 24-25 minutes. Cover with foil or parchment paper for the last 7 minutes.
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