Cream roll
By VicentaLakin
It's perfect for a greasy cream burrito, a cup of milk, a perfect breakfast, a sandwich with cheese and ham
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- sugar 25 grams
- salt 4 grams
- milk 130 grams
- yeast 4 grams
- whole egg liquid 40 grams
- butter 40 grams
- Brush the surface with egg liquid appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Cream roll
1
All the material except butter, put it in the bread can, liquid and powder principles, yeast tops
2
It's got a little film coming out of it
3
Add softened butter to the expansion phase. Bread and face in 20 minutes
4
Status as shown in the figure
5
One hour to ferment in the warmth
6
It'll ferment in about an hour
7
Split the dough into 42 grams of a small noodle, rolling round for 15 minutes
8
A nice, loose face
9
One third of each side of the left and the left
10
And then you fold it into a stick, loose for about 20 minutes
11
Finish all the noodles in turn
12
Then you take a pasta and you rub the lower half with your hands. A little bit more, it's a drip, it's flattening, and it's going from the one end of the wide to the other, and it's doing all the dough in the same way
13
Second fermentation in warmth, about an hour to two times the size, surface omelette, oven preheat 180 degrees, 20 minutesCream roll Make Tips
1; For the basic fermentation, one hour is sufficient in an environment with a temperature of about 28-30°C and 80% humidity. 2; For the second fermentation, about one hour in an environment with a temperature of 38-40°C and 80% humidity will allow the dough to visibly double in size. 3; Finally, adjust the baking time flexibly according to your own oven; if you do not like the color to be too dark, you can cover it with aluminum foil earlier. 4; Practice shaping more; practice makes perfect.