Black-shell rolls
By VicentaLakin
A new name for honey buns is "Korea." Beautiful shapes, small heads, soft tastes, but after chewing a few bits, the cream and the fragrance slowly spread in their mouths, and the fragrance of the bottoms gave the taste buds an unusual enjoyment。
Recipe Recommendations
- Golden Elephant High-gluten Flour 240 grams
- rye 30 grams
- milk 130 grams
- soft white sugar 30 grams
- honey 10 grams
- Presidential butter 20 grams
- milk powder 10 grams
- eggs one
- salt 2 grams
- yeast 2.5 grams
- Crispy base: low powder 5 grams
- Crispy base: soft sugar 5 grams
- Crispy base: white sesame seeds 4 grams
- sweetening
- roast
- several hours
- ordinary
Steps for Black-shell rolls
1
With the exception of butter, all materials are mixed together into the kitchen machine. Float is covered with softened butter。
2
The kitchen machine continued to wipe the face for about 10 minutes, removing the noodles, tumbles and falls, rubbing to the full stage and pulling out the mural。3
The surface is sprayed, the lid is covered and fermented in the sun. It's three times bigger。
4
60 grams of one, just like nine. Just take eight of them. Cover it up for 10 minutes。
5
And a bowl of water and pellets
6
Open the little noodles。
7
From top to bottom。
8
Cut from the middle。
9
Cross-sectioned surfaces are covered with fresh water, followed by precipitous base material。
10
It's drained into the brush and re-fermented. I'm going to use a soft butter in the mold, and then I'm going to pour corn oil into it
11
The second round ended, with corn oil painted on the surface and a little sesame。
12
The oven is in two layers, 200 degrees hot, about 20 minutes. Boil the rear layer and then brush the honey water
13
Cover the surface with tin paper after satisfactory colour. Turn it around. The bottom is so soft。
14
In the middle of the day, let's see。
15
One more for breakfast the next day, unfortunately not many left。