Doudou rolls
By VicentaLakin
Red bean sand is homemade. Don't eat natural red bean scent。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- water 135 grams
- whole egg liquid 25 grams
- milk powder 10 grams
- salt 3 grams
- yeast 3 grams
- sugar 20 grams
- butter 20 grams
- red bean paste appropriate amount
- white sesame appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Doudou rolls
1
All raw materials, except butter, are fed into the bakery, which is smooth and then added to the butter, and then to the film。
2
Room temperature fermented twice as high。
3
The fermented pasta takes out the exhausts, divided into an average of six, and rolls loose for 15 minutes。
4
Split red bean sand into 25 grams and round it with your hands。
5
Take a nice, loose pasta, and wrap it in a soy sauce。
6
And then the ellipse is turned into another。
7
Put a knife on it and slash some mouths。
8
Turn it over and roll it up。
9
They're connected and tight。
10
Six dough in turn。
11
It ferments twice as much in warm and wet areas, extracts a full egg fluid, soaks white sesame, places it in preheated ovens, fires in the middle, 180 degrees and 15 minutes。Doudou rolls Make Tips
I'm actually not very satisfied with this bean paste roll, so let me summarize the lessons learned:
1. Don't roll out the dough for wrapping the bean paste too large, otherwise the skin will be too thin. It is best to wrap the bean paste thickly.
2. When rolling it out after wrapping the bean paste, don't roll it out too large; it's the same reason, to avoid a thin skin.
3. When scoring, be careful not to cut too many or too densely, otherwise the dough between the cuts will be too thin and easily break during the final proofing. Just rough cuts are enough.