Spiral rolls
By VicentaLakin
The conch shape gives this bread more choice. I have filled it today with milky, smooth-sweet kashdas, and can fill it with any kind of heart that you like, even with fruit salad and vegetable salad. And here's to sharing homemade spiral paper。
Recipe Recommendations
- butter 10g
- eggs 25g
- sugar 20g
- yeast 2.5G
- salt 1g
- high-gluten flour 150g
- milk 80g
- egg liquid appropriate amount
- Castel milk stuffing appropriate amount
- sweetening
- roast
- several hours
- ordinary
Steps for Spiral rolls
1
The oil is then fermented in warmth by rubbing the noodles into thin film。
2
TAKE AN A4-PAPER TO FOLD。
3
A rounded cone with a few taped tape。
4
Cut off a tin paper and wrap up a cone of paper (subluminous face) and leave no white paper outside. The mold is ready for backup。
5
The noodles are fermented up to twice the size, extracting pressure exhausts, dividing, rerolling and covering the film laxity for about 15 minutes。
6
Take a noodle to grow a strip, follow the spiral from the bottom of the wheel and drop it in the oven。
7
Do everything in turn. fermented twice in warm and wet。
8
The fermentation is twice as large and the surface is brushed with a little egg fluid and fed into a preheated oven of 180 degrees and 18 minutes。
9
Take out the grill。
10
A little cold, out of paper。
11
Squeeze into Kathda's milk crumbs (or whatever else)
12
Done
13
Done
14
DoneSpiral rolls Make Tips
cathedral pasta (no butter): full egg 50g, fine sugar 50g, low powder 30g, milk 250g. practice: milk mixed with sugar, mixed with eggs, sifted to low powder, mixed to non-particle, preferably through a sift, insulated with water, condensed to thick by heating, laid in the freezer room and spent in one day. there's a screwdriver's neglect of 2-4 steps。