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Vanilla Milk Rolls Using a Creamy Insert Sheet
Vanilla Milk Rolls Using a Creamy Insert Sheet

Before you jump to Vanilla Milk Rolls Using a Creamy Insert Sheet recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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Initially, you will need to be very careful when food shopping that you don’t unthinkingly put things in your basket that you don’t wish to eat. As an example, if you eat cereal for your breakfast, do you ever stop to see what the sugar and salt content is before getting it? A superb healthy alternative can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy every day. By putting in fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a positive change to your diet.

To sum up, it is easy to begin making healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let’s go back to vanilla milk rolls using a creamy insert sheet recipe. You can cook vanilla milk rolls using a creamy insert sheet using 16 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to cook Vanilla Milk Rolls Using a Creamy Insert Sheet:
  1. You need ★Bread (strong) flour (I used Haruyutaka blend)
  2. Provide Egg (M size)
  3. Get ★Heavy cream
  4. Use total of 170~175 ml, together with the egg and heavy cream ★Milk
  5. You need ★Sugar
  6. Provide ★Trehalose
  7. Take ★Salt
  8. You need Instant Dry Yeast
  9. Take Unsalted butter
  10. Use Insert Sheet
  11. Take sheet Milk Insert Sheet (For Bread)
  12. Take Glaze
  13. Prepare ※Milk
  14. Prepare ※Condensed milk
  15. Use ※ Unsalted Butter (melted)
  16. You need drops ※Vanilla oil
Instructions to make Vanilla Milk Rolls Using a Creamy Insert Sheet:
  1. Beat the eggs, heavy cream and milk together well. Put all of the ★ ingredients in the bread machine and start the dough mode. Add the yeast according to the manufacturer's instructions.
  2. Add the butter 5 minutes after it starts kneading, and leave the rest to the bread machine.
  3. When the dough is ready, take it out of the bread machine and gently punch it down to remove excess gases. Form it into a ball again, cover it with a tightly rung out cloth and let sit for 15 minutes.
  4. Turn the dough over and roll it out to a size where you can wrap up the insert sheet. Place the insert sheet diagonally on top of the dough.
  5. Fold the corners of the dough to the center, wrapping up the insert sheet. Close the edges firmly so no air gets in.
  6. Roll the dough out again and fold into thirds; turn it around, roll it out, and fold it into thirds again. Repeat this process 3 times.
  7. When you have finished the folding process, roll up the dough, close the seam firmly, and cut the dough into 8 pieces with a scraper.
  8. Put the pieces with their sliced surfaces facing up into baking pans or aluminium baking cups. Lightly press the tops to shape them evenly. This time, I put two 10.5cm rounds in each pan.
  9. Use hard aluminum cups for better shaped rolls!
  10. Use the bread-rising setting of your oven and let rise for 40-50 minutes, or until nearly doubled in size.
  11. Preheat oven to 200°C. While the oven is heating, mix the ※ glaze ingredients together and brush the tops of the rolls with it.
  12. You may have some glaze left over. If you use lots of glaze, the tops will be crisp. You can use half the amounts for the glaze, if you brush it thinly.
  13. Please note that they tend to burn easily if you use lots of glaze, but personally, I like them well-coated.
  14. Lower the temperature to 180°C and bake for about 17 minutes until golden,or 13-17 minutes if using individual aluminium cups.
  15. After baking, drop the pans from a height of 20 cm, remove immediately and cool on a rack. If you're using aluminium cups, cool them as is.
  16. You can't see the layers very well because the insert sheet is white, but there's lots of condensed milk inside! Can you imagine the crispness of the tops?!
  17. The inside is so soft and fluffy. They're heavenly sweet, too.

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