Butter roll
By VicentaLakin
Bread books first bread. Four pages of detailed drawings were used to show the whole process of hand-painting; fermentation was also used in three pages. Not only is there a step-by-step approach, but the time required at each stage is clearly stated. However, while teaching manual pasta, it was decided to replace it with a toaster — it would free hands to do something else. Although the temperature rises day by day, it is still so much lower than the temperature required in the book, with a slight increase in temperature, all of which is explained in detail in the book. However, it is shameful that the plastics are a technical work, that the rolls are so ugly, that the level of the rolls has almost disappeared after the baking and swelling. That's the only way to get past it。
Recipe Recommendations
- high-gluten flour 125 grams
- white granulated sugar 12 grams
- salt 2 grams
- milk powder 5 grams
- butter 20 grams
- eggs 20 grams
- dry yeast 2 grams
- water 65 ml
- sweetening
- baking
- several hours
- simple
Steps for Butter roll

1
Use the material
2
Pour pasta other than butter into bread drums
3
13 minutes to mix with the face program
4
Add butter, re-coup, 30 minutes
5
To become a face that pulls out the film
6
Put it in the bowl, fermenting for 50 minutes, twice as big
7
Split into 6 equals, roll round, loose for 15 minutes
8
Face it up
9
30% discount. Press flat
10
Turn 180 degrees and fold three times more
11
Punctuation. Squeeze the bottom. Press it
12
Growing up about 12 centimeters of carrots
13
Bumping
14
Scroll from wide end
15
Put it on the grill and ferment for 50-60 minutes
16
Surface omelette
17
Put it in the oven, middle level, 210 degrees up and down, about 10 minutes
18
The surface is yellow and gold