Doudou rolls
By VicentaLakin
The time of making bread is really a waiting process, and, hey... like those of us who work with children, they usually wait for weekends to make bread, but the big weekends aren't all that good. I'm glad there's Chinese bread, so we can eat fresh bread every day. It's not a waste of time to make this bread, to make the Chinese noodles right before the first night of sleep, and to get up the next morning, to put them in a baker and let them do the washing themselves, so that we can clean up, have breakfast or something, and put them in the fridge before we go, and let them ferment slowly in the fridge, and make the bread taste more unique! When we get back from work at night, get the dough out of the room temperature, and then we can have dinner or something, and then we can bake it, and then we can dry it, and then we can sleep, because the dough has breakfast。
Recipe Recommendations
- high-gluten flour 180 grams
- low powder 100 grams
- eggs a
- salt 2 grams
- white sugar 50 grams
- yeast 4 grams
- milk 130 grams
- butter 20 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Doudou rolls
1
(b) mixing of the chinese required 100 grams of high-strength flour, 50 grams of low powder, 4 grams of yeast, 100 grams of milk and 20 g of sugar into a noodle group (only by mixing in groups) for the night in the fridge
2
(a) The following morning, the frozen Chinese flour was torn out into small pieces, 100 grams of high-banded flour, 50 grams of low powder, 30 grams of sugar, 2 grams of salt, 30 grams of milk, one egg, put in the bread machine and start the flour rubling procedure
3
And when the noodles are smooth, they're swiped with a little bit of butter, and they keep rubbing their faces, and then they're rubbing them twice, so they can reach the extension stage, and they don't need membrane
4
Put fermented pasta in the fridge for the first time, and I put the bread bucket in it with a protective film; when I came back from work at night, the noodles were fermented and the room warmed up for half an hour
5
(b) The flat-temperature pasta is ventilated and divided into nine flats (about 50 grams), rounded and awakened for about 15 minutes
6
(a) packing a bean sap in the middle of a noodles (around 25 g); sealing up like a bun and closing down
7
(a) Then he will be elliptical, cut in several pieces with a knife, not cut in one part, not cut in the last part; then he will roll his face down
8
Finally, get the tail down to the bottom and squeeze it together; then fix all the bread, turn the oven on the fermentation function, 55 degrees, 40 minutes, and do a second fermentation (some warm water is sprayed in the oven, remaining wet)
9
When fermentation is completed, the bread is taken out and the surface is painted with egg fluid and sesame
10
The oven is pre-heated 200 degrees and 5 minutes, and then the bread is roasted in the oven for 15 minutes。
11
Put the bread on the grill, dry it up to a little temperature, and then keep it in a bag。Doudou rolls Make Tips
Tips:
1. Since the bread-making process is long, ensure it is well sealed every time you refrigerate it for fermentation to avoid excessive moisture loss;
2. You can spray some warm water when proofing in the oven to help maintain humidity inside;
3. It is best to store the finished bread while it is still slightly warm, as this helps keep it soft.