Doudou rolls
By VicentaLakin
Recipe Recommendations
- high-gluten flour 140g
- Red bean paste stuffing 125g
- warm water 80g
- fine sugar 20g
- milk powder 6G
- butter 15g
- yeast powder 1 teaspoon
- salt 1/4 teaspoon
- whole egg liquid appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Doudou rolls
1
The raw materials are weighed electronically, and then the material used for bread (bean sand, egg fluid) is poured into the loaf and face machine for 15 minutes。2
A nice, nice face covered with a fresh film and a towel for fermentation, around a little spoon。3
The fermented pasta is 2.5 times larger than before, dividing the fermented pasta into a flat-sized five-minute group, with 15 minutes of oscillations。4
The good face flattens with his hand and softs it with a cane. Down5
add 25 g soybeans to on the cake skin6
Put it down and make it a bun7
Once again, the circle is condensed into a pie, and the elliptical shape is grown with a scepter8
Put four blades on the ellipse and don't cut the tail9
Cut the noodles and squeeze both heads, as figure 9 shows10
Make a single section of the twisted bread bar。11
The rest of the dough will be prepared as described above and then put into the basin for final fermentation. The process lasted about 40 minutes until it was twice as big as it was。12
The fermented face brushes a layer of full egg fluid, sends it into a preheated oven of 180 degrees, bakes for about 15 minutes, and can be released when the bread surface becomes golden。