Spiral bread cream rolls
By VicentaLakin
Remember, when I was a kid, I used to eat this cream screw, and I ate it very carefully, and I ate it in the middle. Fire
Recipe Recommendations
- high-gluten flour 100g
- fine sugar 20g
- instant dry yeast 2g
- milk 80g
- light cream 80g
- low-gluten flour 50g
- salt 1/8 tsp
- whole egg 20g
- unsalted butter 10g
- sweetening
- baking
- several hours
- ordinary
Steps for Spiral bread cream rolls
1
The post-oil process brings the noodles to the extension stage for basic fermentation. When the fermentation is completed, the dough is divided into six pieces, with a protective film on the back of the roll, which is loose for 15 minutes。
2
It's an elliptical, rolls up, strips up。
3
First, you stick the end of the noodles to the tip of the spiraled oven, and you go around them。
4
Put it in the oven for final fermentation, followed by an egg brush。
5
A preheated oven, 180 degrees, mid-level, 15 minutes。
6
When the dryer is removed, the mid-sniffed butter is pumped in。