Japanese salt rolls
By VicentaLakin
IT'S A FINE, SALTY PIECE OF SOFT BREAD THAT SMELLS LIKE MILK. ALTHOUGH SIMPLE AND SIMPLE, IT EATS THE SOLES OF THE SKIN, THE SURFACES OF THE SKIN, AND THE THREE DEEP-SEATED TASTES. THERE'S A Q-COOKED BREAD MAKER WHO CAN'T WAIT TO BITE。
Recipe Recommendations
- high-gluten flour
- low-gluten flour 350g
- ice water
- light cream 200g
- whole egg liquid 150g
- fine sugar 150g
- yeast 18g
- butter 150g
- salt 20g
- salted butter 约150g
- egg yolk liquid appropriate amount
- sea salt appropriate amount
- salty fragrance
- roast
- an hour
- simple
Steps for Japanese salt rolls
1
Get ready for the material。
2
The pasta material, other than butter and salt, is added to the cook ' s mixer drum, which opens a low-level grouping and then transfers to the steve。
3
Softened butter is added when the noodles are smoother, and when the butter is absorbed, they are rolled through the surface。
4
Butter is integrated and salt is added, and the medium-stealing is covered。
5
Noodles are so fragrance that they can pull out thin membranes。
6
Round it up, put it in the oven, flatten it。
7
CF-100A FERMENTATION BOXES WITH A SELECTION TEMPERATURE OF 28 DEGREES, HUMIDITY OF 70%, 60 MINUTES, WATER AND HUMIDITY AT THE BOTTOM, PREHEAT COMPLETION OF THE FERMENTATION BACK TO ABOUT TWO TIMES THE BASE。
8
the fermented pasta takes a bit of air out, split into about 50 g, and goes loose for 15 minutes。
9
Crushing the loosed face into an elliptical form, turning the face over the side of the head, turning it inside from both sides of the head, turning the face into a water droplet, and relaxing for 15 minutes。
10
The tumbled pasta is lengthened and is turned over with softened salt butter。
11
From top to bottom, the mouth is pressed down into the oven. Make it six-level。
12
CF-100A FERMENTATION BOXES WITH A SELECTION TEMPERATURE OF 28 DEGREES, HUMIDITY OF 70%, 60 MINUTES, WATER AND HUMIDITY AT THE BOTTOM, PREHEAT COMPLETION OF THE BACK OF THE ACOUSTIC FERMENTATION TO APPROXIMATELY 1.5 TIMES GREATER。
13
An egg fluid is painted on the fermented face, with a small amount of sea salt in the middle。
14
COUSSCO-960S COMMERCIAL HOT WIND OVEN, 150 DEGREES PREHEATING, FOUR-STOREY OVENS PLACED SIMULTANEOUSLY AND BAKED FOR APPROXIMATELY 25 MINUTES。
15
COUSSCO-960M OVEN, CHOOSING THE HOT WIND MODE, 180 DEGREES PREHEATING, TWO-STOREY GRILLS SPACED AND BAKED FOR ABOUT 20 MINUTES。
16
When the bake is over, the bread comes out of the oven immediately, and after a shock, the dish is put on the net。
17
The finished product。Japanese salt rolls Make Tips
1. Please do not add liquid materials at all and add or delete, as appropriate, to the face-to-face condition due to the different water intake properties of flour. 2. The formulation above is the volume of six-storey ovens, with the simultaneous fermentation of the six-storey 100L fermenters and the simultaneous roasting of two ovens, which is highly efficient. Small-volume salt bread formulations (can be made of 10): 180g thick flour, 60g low-weather flour, 3g yeast, 15g sugar, 30g full egg fluid, ±120g ice water, 30g light cream, 15g butter, 4g salt, 3. noodles can be covered with a thin layer of butter, so close to the tip of the table, so that the interface is not squeezed. The final fermentation temperature should not be too high, otherwise the layer of butter would be overmelted. 5. For reference purposes only, the temperature and timing of the bakery should be adjusted as appropriate. 6. The salty butter involved permeates in the baking, so that the bread base is baked, and the internal tissues can create holes of varying sizes, soft and resilient, depending on the amount of butter involved. PS: Any questions as to how to be my square would like to welcome Twitter into the group of fans