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1
Measure out all the ingredients.
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2
Put the bread flour and cake flour into a bowl; put the sugar and yeast in the front part of the bowl, and the salt in the back part.
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3
Combine the milk and 30 g of egg.
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4
Warm the milk and egg mixture a little bit in the microwave.
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5
Pour it in the bowl, aiming at the yeast.
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6
Mix the yeast part only for a bit.
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7
After about a minute, start mixing up the whole bowl.
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8
When it's no longer floury, take the dough out onto a work surface and knead.
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9
Press from front to back.
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10
After kneading the dough for about 10 minutes, add the butter and keep kneading.
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11
It will come apart to start, but come back together eventually.
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12
When the dough has been kneaded, form a ball of dough with a smooth, taut surface.
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13
Seal the seam at the bottom tightly, and put the dough into a bowl.
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14
Cover with plastic wrap and a moistened paper towel.
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15
Use the oven's bread-rising function (35-40 C), leave the dough to rise (1st rising) for 40 minutes.
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16
When it has doubled in volume, the 1st rising is done.
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17
Deflate the dough, divide into 8 portions and round off each portion, sealing the seams tightly.
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18
Cover with plastic wrap or a bowl, and leave to rest for 15 minutes at room temperature.
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19
When the dough has rested, deflate each piece of dough and roll out into an elongated teardrop shape with a rolling pin.
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20
Roll up the dough as loosely as possible from the near end.
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21
Place with the end on the bottom.
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22
Line up the rolls on a kitchen parchment paper lined baking sheet.
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23
Cover with plastic wrap and a moistened paper towel, and leave to rise using the oven'ts bread-rising setting (40C) for 30 minutes.
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24
After the 2nd rising, preheat the oven to 180C.
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25
In the meantime, brush the tops of the rolls with beaten egg.
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26
Bake in a 180C oven for about 17 minutes.
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27
Please adjust the baking time and temperature depending on your oven.
