♣ Oven * Bake in 180℃ / 356℉ for about 15 mins ♣The food container size I used in the video 👉 23*15cm ♣ Ingredients for 12ea ** 1cup(250ml) & 1Tbsp(15ml) ** I wrote measuring cup measurement as a service, but I use and recommend ‘g’ measurement. * ▷water 70g (70ml) *have to adjust how much water you need(must follow video) ▷milk 100g (100ml) ▷beaten egg 25g (25ml) * It's about half of an egg ▷instant dry yeast 3g (3/4tsp) ▷sugar 40g (3Tbsp) ▷salt 5g (1tsp) ▷melted butter 35g (35ml) ▷bread flour 300g (2cups) --------------------------------------------------------------------------------------- 📌 IMPORTANT NOTE 📌 👉 Since the dough was cold overnight, if morning fermentation is not enough, it will be dense texture. You have to proof them enough. * ⭐ Don't forget 'how much the dough is risen' is more important than 'the time' * 👉 If your fridge temperature is lower than 4℃/39℉(recommended temperature 5℃/41℉), morning fermentation takes more time than my guide. Also, the lower the fridge temperature, the longer it will take. --------------------------------------------------------------------------------------- I put my passion for months into this method.🍀 Many people wants to bake bread in the morning. Due to the nature of fermented bread, it is difficult to bake bread as soon as you wake up in the morning. But, this method is the most effective way to make delicious overnight soft bread. I developed this method with all my heart and with all my passion. I hope this method brings happiness to many home bakers happy. _ 2021.10.28 from Kkuume --------------------------------------------------------------------------------------- 💡 Q : My kitchen is so hot. How should I do? A : The proofing time at the room temperature is not that long in this recipe. So, you don’t need to worry. It’s not a big issue. Just make sure your fridge temperature is below 5℃ 💡 Q : My kitchen is so cold. How should I do? A : Proof and fold it 10mins*10mins*10mins at intervals 💜 How to keep it * Put it in a food container and store it at room temperature. It is delicious to eat within 2 days. Or, when the bread is fresh, it is frozen and then naturally defrosts and have it. * If you already sliced bread, you can toast sliced frozen bread in a toaster directly. (Easy + Good!) --------------------------------------------------------------------------------------- ⭐ Advanced Version ⭐ 🧡 It’s able to use the dough in this video to make other small-sized soft breads such as ham rolls, mocha buns. 🧡 Also, it’s able to apply the ‘principle’ introduced in the video to other bread recipes (soft breads excluding loaf bread). Please read the article below carefully. ※ When you use my no knead bread recipes – Follow the recipe, but apply the notes below. (As long as the final fermentation is done well, there won't be a big problem.🙂) ** Kkuume’s No-knead Bread Series : https://youtube.com/playlist?list=PLinC4MdjbyzlvpcMrXlhKwa6DPo14SiIm ※ If you want to do other baker’s recipe – It’s technically possible. But, you have to change the process and style into my method. So, if you are not experienced baker, it could be hard. But, if you want to try, yes you can. 👉 NOTES 1. The liquid must be warm. 2. Use yeast in an amount of 1% relative to the amount of flour. 3. Use room temperature melted butter as much as possible. 4. Don't remove gas and don't pressing the dough when folding. (It could not rise enough) 5. When you round the dough, remove gas as much as possible and roll as tightly. (If it's not, it may be overfermented) 6. If possible, set the refrigerator temperature to 5℃/41℉ 7. In the morning, remove the gas well from dough and make a shape. (If the refrigerator temperature was high, the dough may be too puffy. In this case, give it rounding and wait 10mins before making a shape) 8. When you make a shape, it should be tighter than usual. (The dough has loosened overnight, so you need to make it tight) 9. Since the dough was cold overnight, if morning fermentation is not enough, the bread will be dense. Have to proof the enough. (If your fridge temperature is lower 4℃/39℉, morning fermentation takes more time in the video) Extra Tips) ※ Morning fermentation (final fermentation) is not necessarily in a warm place. It's okay to do it slowly at room temperature. However, because the dough is cold, it takes more than an hour on average than when you proof them warm environment. ※ If your bread looks that have too much moisture, try reducing the amount of water or milk by 10ml next time. (Reason: The refrigerated dough is more moisture due to the temperature difference. Therefore, reducing the amount of moisture helps to make it proper texture) #overnightbread #dinnerrolls #milkbread ------------------------------------------------------------------------- * This recipe is my creative work what I put my passion. * Unauthorized theft, re-uploading, and secondary editing are prohibited. ⓒ 2021. 꾸움Kkuume. All rights reserved.