Chinese pine rolls
By VicentaLakin
My daughter's favorite, she said onion and pine were the perfect match for bread。
Recipe Recommendations
- high-gluten flour 80 grams
- butter 20 grams
- eggs one
- sugar 30 grams
- salt 1/2 teaspoon
- milk powder 7 grams
- milk 20 grams
- qingshui 80 grams
- low-gluten flour 40 grams
- yeast powder 3 grams
- salad dressing appropriate amount
- cooked sesame appropriate amount
- chopped chives appropriate amount
Steps for Chinese pine rolls
1
100 grams of high-banded flour, 40 grams of low-banded flour, 80 grams of water, 3 grams of yeast flour, and Chinese flour, with freezer fermentation for 17 hours。
2
Torn the fermented Chinese into small pieces。
3
7 grams of milk powder, 30 grams of sugar, 20 grams of milk, 1/2 spoons of salt, one egg, also placed in a breadbox barrel。
4
Finally add 80 grams of flour。
5
Runs a "and face" program for 20 minutes。
6
Twenty grams of butter was softened early, cut into small pieces and put into the breadbox barrel。
7
Runs a "sweet" programme of 1 hour and 30 minutes。
8
fermented noodles, twice as big。
9
The exhaust is rounded, covered with a membrane, loose for 15 minutes。
10
The face cane is oiled and the face is turned into a plate of noodles。
11
Put a piece of oil on the nice face and move it to the grill. It's easy to move soft face with oilpaper
12
The oven is put in the oven, a bowl of water is put in the oven, the face is fermented twice as big, the fermentation is completed and the air is drained with a fork。
13
Brush a full egg fluid, soak sesame and onions。
14
The oven is 180 degrees, 15 minutes. I've been on fire for two minutes for a good skin color。
15
When it's out of the oven, it's dry to the hand temperature. The drying process will be humid。
16
A few strokes along the direction of the roll, so that's easy。
17
A smooth layer of salad sauce。
18
Sprinkled meat pine。
19
Scroll it out slowly, and it's fixed for two hours. Then you can cut open and enjoy it。
20
The cut ends are covered with salad sauce again, and meat pine is more delicious。Chinese pine rolls Make Tips
1. After the second proof, prick holes with a small fork to release air; otherwise, the crust will puff up during baking.
2. Retain moisture while cooling after baking; if it dries out, it will easily crack when rolled.
3. Scoring a line with a sharp knife before rolling is also a method to make rolling easier.