Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, vanilla milk rolls using a creamy insert sheet. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Vanilla Milk Rolls Using a Creamy Insert Sheet is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Vanilla Milk Rolls Using a Creamy Insert Sheet is something that I’ve loved my whole life.

To begin with this recipe, we have to prepare a few components. You can have vanilla milk rolls using a creamy insert sheet using 16 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Vanilla Milk Rolls Using a Creamy Insert Sheet:

1. Prepare ★Bread (strong) flour (I used Haruyutaka blend)
2. Get Egg (M size)
3. Get ★Heavy cream
4. Get total of 170~175 ml, together with the egg and heavy cream ★Milk
5. Prepare ★Sugar
6. Take ★Trehalose
7. Take ★Salt
8. Get Instant Dry Yeast
9. Make ready Unsalted butter
10. Take Insert Sheet
11. Take sheet Milk Insert Sheet (For Bread)
12. Take Glaze
13. Take ※Milk
14. Make ready ※Condensed milk
15. Prepare ※ Unsalted Butter (melted)
16. Take drops ※Vanilla oil

Steps 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.

So that’s going to wrap it up for this special food vanilla milk rolls using a creamy insert sheet recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!