olive bun
By CaylaBogan
Ingredients: salt,high-gluten flour,bean dregs,butter,white granulated sugar,yeast,warm water
Recipe Recommendations
- high-gluten flour 370 grams
- bean dregs 230 grams
- warm water 100ml
- yeast 5 grams
- salt 5 grams
- butter 30 grams
- white granulated sugar 50 grams
- sweetening
- baking
- several hours
- simple
Steps for olive bun
1
Ingredients: 230 grams of bean dregs, 370 grams of high-gluten flour, 5 grams of salt, 30 grams of butter, 100ml of warm water, 5 grams of yeast, 50 grams of white sugar.
2
Dissolve the yeast with warm water in the recipe portion.
3
Pour dry ingredients such as flour, bean dregs, salt, etc. into a container and mix well. Then add water that dissolves yeast and knead hard into dough.
4
Until the dough gradually becomes elastic, the surface becomes smooth, and as the gluten forms, the dough begins to become less sticky. Add the softened butter to the dough and knead the butter vigorously into the dough.
5
Place the kneaded dough into a large basin, cover the surface with plastic wrap, and place it at room temperature for the first fermentation.
6
Ferge the dough to twice its original size, dip it in the flour with your fingers, and poke a hole with the top of the dough. After pulling out the finger, the inserted hole neither collapses nor retracts, but remains the same, and the fermentation is completed.
7
After exhausting, divide into the required portions, round them, cover with plastic wrap and relax for 15 minutes.
8
Roll it out and exhaust it and make it into a long strip.
9
Roll it tightly from top to bottom, while tightening the sides inward. Tighten the kneading area and rub the ends into thin pieces.
10
Place side by side in a baking sheet and ferment until inelastic.
11
Pour into the middle layer of the oven at 230 ° C for 12 minutes.