It's incredibly soft. I personally enjoy baking, but I dislike complicated processes and prefer to make food in one go. As for things like rupiny starter, milk starter, or overnight fermentation, they're all too troublesome and burdensome for me. So, aside from the first and second proofing, I rarely try new fermentation methods. I tried this milk starter jam-filled bread, and it came out incredibly soft and delicious. I'll be making it often in the future, so I'm recording the steps here in case I forget.
Materials
Steps for making milk-based jam-filled bread rolls
First, make a milk starter. Room temperature milk is fine. Put 100 grams of milk, one egg, and 5 grams of yeast in a clean bowl and stir well. Then add 100 grams of high-gluten flour and mix well without any special technique.
Cover with plastic wrap and ferment at room temperature. The fermentation time is not fixed; it will be shorter in hot weather. Ferment until the surface has fine holes and there are large bubbles inside. Then refrigerate to cool down before use. If using a stand mixer, you can use a cooling bag or freeze the stand mixer before using it and directly use the liquid starter.
Place the milk starter and main dough ingredients (except butter and salt) into a stand mixer and mix at low speed (2 or 3) for 3 minutes, then mix at speed 5 for 6 to 8 minutes.
After the rough membrane forms, add the softened butter and salt, and continue mixing at speeds of 2 or 3 until smooth. Then, mix at high speed until a thin, transparent membrane can be stretched out.
Shape it into a circle and place it on the cutting board.
Cover with plastic wrap or cover with the fermentation box and let it rest for 20 minutes.
Don't send it too often.
Divide the dough into 10 equal portions, each weighing approximately 100 grams.
Roll into a ball, cover with plastic wrap or place in a food storage container.
Continue to relax for 10 minutes.
Knead, flatten, shape, and cut the lower half evenly into eight strips.
Squeeze your favorite jam on top, not too much. Gently roll it up from top to bottom, pinching the two sides together the first time, and then roll it down.
Once rolled up, you can try various flavors of jam.
Place them in a 28-inch baking pan, or line it with parchment paper if you are not using a non-stick baking pan.
In summer, you can ferment at room temperature, or put it in the oven and use the fermentation function at 32 degrees Celsius for 40 minutes.
Once fermented, lightly brush the surface with egg wash. Preheat the oven to 170 (175) degrees Celsius (top) and 180 degrees Celsius (bottom). Oven temperatures vary, so pay close attention during baking.
Place in a preheated oven and bake for 20 minutes, keeping an eye on the browning. If it reaches the desired browning level, you can cover it with aluminum foil.
I didn't bother to cover it, but it came out of the oven and it was alright.
You can brush another layer of butter on the jam-filled bread to enhance the color. I was lazy and didn't want to wash a plate and brush, especially since it was just for myself, so I didn't.
While it's still warm, put it in a bag; it won't harden even after three days at room temperature.
I made strawberry and pineapple flavors this time. I personally really like the strawberry flavor. I'll try making the blueberry flavor another day.
