Caramel pecan rolls
By VicentaLakin
After several failures, the right temperature was finally found for the fermented noodles in winter, not only the temperature, but also the choice of flour, which is good for bread。
Recipe Recommendations
- bread flour 200 grams
- low-gluten flour 50 grams
- yeast powder 3 grams
- fine sugar 40 grams
- salt 3 grams
- milk 110 grams
- egg liquid 50 grams
- butter 50 grams
- walnut kernel 120 grams
- sugar 100 grams
- water 25 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for Caramel pecan rolls
1
Combination of materials other than butter, smoothing to the face, which removes thicker membranes, adds butter to the extension phase, rounds and covers the fresh membranes in warmth up to two times the fermentation。
2
Caramel walnut practice: 120 grams of walnuts bake the scent at 150° (without a preheat oven) for about 10 minutes. Scratch it a little。
3
Sugar 100 grams and water 25 grams are put into the pot, burning small amounts until sugar melts, and many large bubbles (in case of thermometers up to 115°) are raised and the fire is shut down。
4
The walnuts fall into shredded walnuts, they mix up until all the walnuts are wrapped in sugar, crystallized and white。
5
Once again, a small fire continues to stir up, until sugar charred becomes brown. Pour caramel walnuts on the oilpaper, dry them. There's some big caramel walnut cracks。
6
It's going to vent, round, relax for 20 minutes, grow into squares, thin on the bottom。
7
The walnuts are spread evenly。
8
Slow up, tight。
9
It's divided into an average of 12 pieces, placed in a cake mold with a paper membrane。
10
It's about double the fermentation. Surface omelette。
11
The oven is preheated, 180°, mid-level, up and down. Roast 2015-20 minutes。Caramel pecan rolls Make Tips
Well done caramel walnuts don't have to run out at once. The rest is sealed and preserved. If you don't like this shape, you can put it in a round mold and then you can bake it and cut it。