Soft Rolls with Streusel Topping 酥粒面包

【Soft Rolls with Streusel Topping】
by MaomaoMom

The roll is soft with delicious streusel topping, you and your family will love it. The best is to serve the rolls while they are still warm.

酥粒面包final1 Soft Rolls with Streusel Topping 酥粒面包
Meal type: Bread
Prepare time: 30 minutes
Cook time: 18 minutes
Stand time: 3-4 hours
Level: Medium
Serves: 8 servings


1) Flour custard: 1.5 tablespoons all-purpose flour (15g), 1/3 cup water (80);
2) 1 extra large egg, 1/2 cup milk (120g), 2 tbsp condensed milk (30g), 1/4 cup sugar (55g), 1.5 tbsp milk powder (10g);
3) 2 cups unsifted all purpose flour (320g), 1.5 tbsp wheat gluten (14g), mixed;
4) 1.5 tsp fast rising yeast;
5) 1.5 tbsp butter soften (22.5g), 1.5 tbsp corn oil (15g);
6) Topping: 1.5 tbsp butter (22.5g), 2.5 tbsp icing sugar (22.5), 3 tbsp all purpose flour (28g), 2 tsp milk powder (7g)
7) egg wash: 1 egg yolk mix with 2 tsp water;


Flour curstard:
1: Add all ingredients of Ingredient 1) in a small bowl and mix well. Heat in a microwave oven at high for 15 seconds and stir. Repeat the heating and stirring 3 to 4 times until the mixture thickens. Cover with food wrap and place in a fridge overnight, curstard is solidified (Picture 1).

2: Place all ingredients of Ingredient 2) and over night chilled flour curstand in bread machine, then add all ingredients of Ingredient 3) and 4) (Picture 2). Select “Dough” and start program. Add all ingredients of Ingredient 5) in a small bowl (Picture 3), microwave heat ath high for 30 seconds (Picture 4). When the stirring begins, open the lid of bread machine and quickly add butter and corn oil (Picture 5). Close the lid and let the program continue until finish. The entire process takes about 2 hours.

 Soft Rolls with Streusel Topping 酥粒面包

3: Topping: while waiting for the dough to rise, add icing sugar, flour and milk powder of Ingredient 6) in a small bowl and mix well. Cut the butter of Ingredient 6) into small pieces and drop into the flour (Picture 6), work butter into flour using your fingers or a pastry blender until the mixture becomes crumbly (Picture 7), set aside.

4: When the dough doubles in volume (Picture 8), knead a few times on a floured surface, divide into 8 equal portions, roll each into a 1-cm diameter log (Picture 9). Make a knot (Picture 10), wrap both ends around the center (Pictures 11-12).

酥粒面包2 Soft Rolls with Streusel Topping 酥粒面包

5: Arrange rolls on parchment paper lined baking sheet (Picture 13). Cover with plastic wrap and leave in a warm place for 1 hour until the volume doubles (Picture 14).

6: Preheat oven at 350F/175C. Brush rolls with egg wash and sprinkle some streusel topping on top (Picture 14). Bake about 15-18 minutes until surface turns golden.

7: Remove from oven and let cool for a few minutes before serving.

酥粒面包final2 Soft Rolls with Streusel Topping 酥粒面包
1:If you don’t have wheat gluten at hand, then use bread flour to replace all-purpose flour.

pf button big Soft Rolls with Streusel Topping 酥粒面包

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26 Responses to Soft Rolls with Streusel Topping 酥粒面包

  1. grace says:


  2. shirley says:


  3. Amy says:


  4. 皮呢 says:

    毛毛妈,这个方子我试了两次,不知道为什么都失败了。 第一次我用都All purpose flour 结果面团从面包机里拿出来都时候湿的根本下不去手,只好又加了接近一杯面粉才勉强揉成团。烤出来的面包表皮很干, 而且口感就是馒头,好像完全没吐司,面团揉好之后发酵之前我用手试了下,完全不能拉出膜。第二次我用的Bread flour (King Authur的),高筋面粉比较吸水,这次面团很好,能拉出油膜。可是一直到程序结束都没能发起来。我只好另外用一点点热水化了1.5 tsp的酵母倒进面团,重新启动揉面程序,这次面团倒是稍稍发起来一点,但是已经完全没有面筋了,我怀疑是不是揉过了把面筋打断了。
    毛毛妈,是因为我用的是active dry yeast的关系吗?还有,我第二次烤出来的面包超级的甜,感觉都没有被酵母利用,而且这么多糖会不会太过量导致酵母活性不好啊,我用的是刚买没多久的新鲜酵母?
    我想我最大的问题是所有烤出来的面包口感都像馒头, 是因为面团没揉出筋都关系吧

    • MaomaoMom says:

      是,面团没揉好,那真像馒头了,建议买非常细粒度instant dry yeast, 看我右边的材料推荐。汤种一定要冰箱过夜,结成块。要不然,稀汤汤不能达到效果。

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