Doudou rolls
By VicentaLakin
I'm rubbing my hands. I'm excavating。
Recipe Recommendations
- high-gluten flour 300g
- milk powder 15g
- milk
- fine sugar 40g
- salt 2g
- yeast
- butter 30g
- bean paste appropriate amount
- egg yolk one
- sweetening
- baking
- several hours
- ordinary
Steps for Doudou rolls
1
High-banded flour, milk powder, sugar, salt in the pot。
2
We'll mix it with chopsticks。
3
milk and eggs are in another bowl (set aside for 10-20g dissolved yeast)。
4
Spread the eggs, mix the milk。
5
The milk egg drops, while the chopsticks mix it in a form, without dry powder。
6
Scrambling with your clean little hands doesn't have to be smooth, just like in the picture, with a shampoo and room temperature for an hour (if more than an hour you need to freeze in the fridge)。
7
high sugar yeast dissolved with 10-20g milk。
8
Cut the noodles into small pieces and pour them into yeast。
9
Put the yeast in the dough。
10
When yeast fluids are mixed, the noodles are removed and placed into room temperature softened butter。
11
Scratch it, take it back, take it back, repeat it until it absorbs all the butter。
12
It then falls, falls five to eight times, folds again, falls five to eight times, repeats the above-mentioned moves and can see if there is a film coming out after 10 minutes。
13
Without a machine, we had to break the film manually. Seriously, it's sore hands, but it's okay。
14
The first fermentation after the membrane takes place until it is twice as big, about 1-2 hours, so don't overdo it。
15
When the fermentation is twice as large, the finger drops a little flour and inserts it in the middle of the flour, and the fermentation is completed without condensing。
16
when fully ventilated, the noodles were split into eight equals, approximately 70 g each, covered with a protective film and awakened for 15 minutes。
17
it's called a 35g bean-salary, rounded up。
18
Put the bean sand in。
19
Shut up, don't be too thin, or you'll show off。
20
The wrapped noodles were opened with a cane。
21
Cut the face with a sharp knife and watch out for the end。
22
The noodles turn around, roll rolls。
23
Like a caterpillar。
24
Connect up。25
It's a preheat oven at 170°C。
26
All done bean rolls, fermentation for 20 minutes. Prepare a yolk, break it up, brush it with a brush, not silica。
27
All right。
28
Fire on the oven at 170°C, mid-level, 20 minutes or so。
29
Delicious。