Green bean rolls

By VicentaLakin

Green bean rolls
Midwest combined, green bean bread

Recipe Recommendations

  • high powder 160g
  • low powder 40g
  • yeast powder 3g
  • white sugar 20g
  • milk powder 8g
  • egg liquid 20g
  • water 110g
  • unsalted butter 20g
  • salt 3g

Steps for Green bean rolls

  • Make Green bean rolls step 0
    1
    Put all the material in the basin and mix it with chopsticks
  • Make Green bean rolls step 1
    2
    Move the noodles to the mats for manual and Noodles
  • Make Green bean rolls step 2
    3
    At first the noodles are sticky, don't add powder, make them with the power of the hand bowl, and you'll see that the noodles are getting smoother, and you'll check, and you'll be able to pull out a thick film
  • Make Green bean rolls step 3
    4
    It's time to add softened salt-free butter, which is what the book says
  • Make Green bean rolls step 4
    5
    You can pull out a large, transparent film and finish the face
  • Make Green bean rolls step 5
    6
    Round up the noodles, put them in the basin, cover them with a fermentation film, 2 to 2.5 times larger
  • Make Green bean rolls step 6
    7
    The fermented pasta is divided into five pieces, and the back of the roll is 15 minutes of laxity
  • Make Green bean rolls step 7
    8
    Take one of them, open up, turn over and put a green bean pie on it, and cut it in a strip
  • Make Green bean rolls step 8
    9
    Roll it up like a caterpillar
  • Make Green bean rolls step 9
    10
    Put the end of the head and the end of the head. Just hold it tight
  • Make Green bean rolls step 10
    11
    Then put it in the oven and brush the egg fluid after the second fermentation
  • Make Green bean rolls step 11
    12
    Put it in a pre-heat oven, 175 degrees, mid-level, top-down, hot wind, about 15 minutes

    • Green bean rolls Make Tips

    1. Time and temperature are for reference. 2. Depending on the water absorption of different flours, set aside 10-20g of water for adjustment. 3. Since it is hand-kneading, the dough should be slightly softer to make it easier to form a membrane. When hand-kneading, you must use the strength of your wrist; if you use your arm strength, you will feel very tired and it will require a lot of force. 4. During the bread baking process, pay attention to the browning. When it reaches the ideal color, cover it with aluminum foil. 5. It took 20 minutes to knead this time, and I found my kneading skills are getting better and better.

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