Japanese Milk Roll

Taste: Sweet and savory; Technique: Baking; Time: Several hours; Difficulty: Advanced.

Detailed Steps for Making Japanese Milk Roll

Knead the ingredients for the old dough into a dough and let it rise to 3 times its size.

Finely chop the rose petals.

Place all ingredients except salt and oil in a container.

Knead the dough using a stand mixer.

Knead until the dough reaches the expansion stage, then add salt and oil and continue kneading.

Knead until the dough forms a smooth and elastic film.

Shape the dough into a ball, place it in a bowl, and let it rise to 2.5 times its size.

Gently deflate the dough, divide it into 8 equal portions, shape them into balls, cover with plastic wrap, and let them rest for 15 minutes.

Take one portion of dough and roll it into an oval shape.

Fold the sides towards the center and press down.

Roll out again, then roll up from both sides towards the center.

Place on a baking tray.

Let it rise in a warm, humid place until it doubles in size and slowly springs back when lightly pressed with a finger.

Dust the surface with a thin layer of flour, then use a blade to make decorative cuts.

Bake in a preheated oven at 160 degrees Celsius for about 15 minutes.