Lemon roll

By VicentaLakin

Lemon roll
A couple of cone molds, thinking about when we'd have time to make some conch rolls, no cream at home, but it'd be nice to have a few days of lemon sauce with a soft conch roll

Recipe Recommendations

  • yeast
  • warm water 240ML
  • eggs one
  • melt butter
  • sugar
  • salt
  • flour 450 grams
  • whole egg liquid appropriate amount
  • lemon sauce 300 grams
  • sugar appropriate amount

Steps for Lemon roll

  • Make Lemon roll step 0
    1
    Prepare all materials。
  • Make Lemon roll step 1
    2
    yeast with water, 50 grams of flour, evenly mixed, fermented for 10 minutes。
  • Make Lemon roll step 2
    3
    Add eggs, melt butter, salt, sugar, evenly mixed。
  • Make Lemon roll step 3
    4
    Add the rest of the flour。
  • Make Lemon roll step 4
    5
    Smash into a very sticky dough。
  • Make Lemon roll step 5
    6
    A layer of oil on the surface, covering the film and fermenting for two hours。
  • Make Lemon roll step 6
    7
    Double big, take out, exhaust。
  • Make Lemon roll step 7
    8
    Take one third of the weight, change it to a square large, cut into four. The rest of the dough can be repeated as above。
  • Make Lemon roll step 8
    9
    It's like entangled on the mold。
  • Make Lemon roll step 9
    10
    A second fermentation of about 40 minutes and an egg fluid on the surface。
  • Make Lemon roll step 10
    11
    Enter the oven and make 20-25 minutes at 190 degrees, and then squeeze the lemon sauce into the heart。

    • Lemon roll Make Tips

    the practice of lemonade is described in detail in my journal lemon tower at http://home.meishichina.com/space-1308807-do-blog-id-594061.html. 2. full egg fluid with two spoons of milk, prepared eggbrush bread with better colour。

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