Sweet Rye Milk Bun 裸麦牛奶甜面包

A soft and sweet bun with addition of a healthy ingredients - rye flour. The recipe was based on my well-received "Sweet Milk Bun". 

I named the spiral shape bread as "snail" as it resembled a snail shell 🐌 😁

Yield : 9 buns in an 20cm square pan

Bread weight; 481g

Raw: 513g

Ingredients 
150g whole milk 全脂牛奶 
20g condensed milk 炼乳

40g fine sugar 细糖
25g beaten egg 蛋液
1/4 tsp salt 盐
30g unsalted butter 无盐奶油

225g bread flour 高筋面粉
25g rye/cake flour 裸麦/低筋面粉

3/4 tsp instant dry yeast 即发干酵母

Some flour for sprinkling on bread top

些许面粉撒做表面装饰

Direction

1. Line a 20cm square pan with parchment paper. Set aside.

2.  Pour all the ingredients, following the sequence listed in the ingredients list, into the bread pan.

Dig a hole and pour in the instant dry yeast.

3. Place the bread pan into the bread maker, select C-11 "ferment dough" function, and start the machine.

The mixing, kneading and first proofing will take 1h 30min to complete.

4. When the program stops, let the dough continues to proof in the bread pan for another 30 minutes.

30 minutes later.

5. Turn out the dough onto a floured worktop. Flatten the dough to release the trapped air. 

6. Divide the dough into 9 equal portions, about 63g each.

7. Roll the dough up, pull down the sides, and seal at the bottom, into a small dough ball.

Cover and let the dough balls rest for 15 minutes.

8. Take a dough ball and roll it into a long  flat dough.

Flip the dough over, and fold into half from the longer end.  

Let the upper flap extend slightly longer than the lower flap.

Flatten the dough slightly by using a rolling pin.

Roll up the dough from the shorter end, 

and pinch to seal at the end.

9. Coat the dough with some flour, and place into the lined baking tin.

10. Spray some water and let the dough proof in a closed oven for about 40 to 45 minutes, or when the dough almost double in size.

11. Remove the dough from the oven. Start to preheat the oven to 180 degree Celsius.

17. Use a sieve to sprinkle some flour over the top of the dough.

18. When the dough is in the oven, lower the temperature to 160 degree and bake for 10 minutes; further reduce the temperature to 150 degree Celsius and bake for 10 to 12 minutes, or till the top slightly brown.

Place at the lower rack.

Lower the oven temperature to 150 degree Celsius and bake for about 10 to 12 minutes.

End of baking.

19. Transfer the bread out of the oven and lift out from the tin onto a cooling rack immediately.

Enjoy 😋