Butter rolls
By VicentaLakin
The recent lack of exercise, the use of bucket water on the balcony yesterday, and a bit of bumping, seems to have required arm training. So today we're going to start rubbing our faces manually, but in the end it's not as hard as we thought it would be. Cats are rubbing them several times
Recipe Recommendations
- high-gluten flour 160 grams
- warm water 88 grams
- light cream 20 grams
- butter 24 grams
- yeast 2 grams
- eggs 1 piece
- white granulated sugar 20 grams
- salt 2 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Butter rolls
1
All the food is measured。
2
Then flour, light cream, salt, sugar, yeasts, warm water, together, rubbing out the face and adding melted butter to the face until a thin film can be easily pulled out。
3
When rounded, put it in the bowl and fermented。
4
It can be fermented twice or 2.5 times below room temperature。
5
Taking the fermented pasta, re-eating it back to its original size, i.e. after exhausting it, divided into eight small agents for 15 minutes of fermentation。
6
Take a fermented pasta and bellow in elliptical form。
7
From top to bottom。
8
When it's done, it's a big, small noodle。
9
And from the beginning of a little head to the top。
10
The left hand rolls it down from a thick end while the right hand pulls the tip of the face。
11
Put the rolled noodles in the grill for a second fermentation。
12
It's fermented when it's twice as big。
13
Brush the egg fluid。
14
Put it in a preheated oven, 180 degrees, mid-level, top-fire, 12 minutes。Butter rolls Make Tips
If you want the patterns on the bread's surface to be clearer, the final proofing time can be slightly shortened.