Butter rolls
By VicentaLakin
It's a simple bread, but it smells good。
Recipe Recommendations
- high powder 200 grams
- low powder 50 grams
- milk 150 grams
- eggs 25 grams
- milk powder 10 grams
- salt 3 grams
- sugar 25 grams
- yeast 3 grams
- butter 20 grams
- black sesame appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Butter rolls
1
All the pasta material is then fermented to a film and the base is 2.5 times larger。
2
The fermented pasta vents split into 10 pieces and rolled out for 15 minutes。
3
It's an ellipse。
4
When you turn over, you turn the sides to the middle。
5
Rewind to the middle and squeeze the mouth。
6
Squeeze it and become a stripe。
7
Scratched into a big, small shape, small head down。
8
Open it from the middle up with a cane, then slowly under the left hand。
9
From top to bottom, in a roll, close。
10
We'll do the remaining nine。
11
When the final fermentation is completed, the surface is full of egg fluid, with a proper amount of black sesame, and placed in a pre-heated oven. 180 degrees, 15 minutes。
12
Butter rolls Make Tips
When rolling out the dough, try to roll it longer rather than wider. The widest part determines the length of the butter roll, so try not to make the top part too wide, otherwise it won't look good.