Peacock rolls bread
By VicentaLakin
The fragrance of a peacock that gathers on its own can always take the eyeballs at the first moment, pick up desire, soft bread, be wrapped in mayonnaise, and bite down, a moment of great happiness。
Recipe Recommendations
- high-gluten flour 300g
- salt 3g
- eggs
- butter 36g
- peacock skin appropriate amount
- egg yolk 170g
- custard powder 10g、
- salad oil 10g
- yeast 4g
- fine sugar 60g、
- milk 160g
- almond filling appropriate amount
- low-gluten flour 60g
- powdered sugar
- chocolate cream appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Peacock rolls bread
1
1. milk microheat is evenly mixed with yeasts, with a 5-min fermented membrane cover; high-banded flour, yeast, milk powder, sugar and eggs mixed to surface smooth
2
(b) add butter and salt and mix them up to the completion stage of the dough; remove the first fermentation 15min
3
it's split into 60g-sized noodles, rounded 5min
4
Pack appropriate almonds
5
put it in the oven, choose the fermentation mode, heat it down, ferment it 45min to two times. large
6
Make peacock skins, yolk with sugar, mix it to white, add salad oil. even
7
Scan low-banded flour and starch
8
Squeeze on the bread surface, decorated with chocolate ointment
9
11, put in the preheated depp oven, normal heating mode 180 degrees, 13min
10
don't get too high on fire, or it won't look goodPeacock rolls bread Make Tips
(b) the 10-min cooling of mayonnaise before being squeezed, which reduces mobility and improves stereotyping; the first production of steps that can directly skip the packaging and increase the success rate; and the use of chocolate ointment in the formulation for commissioning with partial mayonnaise