Classic butter rolls
By VicentaLakin
Butter rolls are a classic European bread with a very soft taste and a strong smell of milk. It is also relatively simple and worth a try. The girls who came home after school, they killed two, and the directs are delicious
Recipe Recommendations
- high powder 200g
- water 110g
- yeast 5ml
- egg yolk one
- salt 3g
- sugar 25g
- milk powder 10g
- butter 30g
- whole egg liquid a little
- sweet fragrance
- roast
- several hours
- ordinary
Steps for Classic butter rolls
1
All the materials (except butter) were placed in the T15w bread drums of the Eastinger for 20-30 minutes。
2
In 10 minutes, the softener butter will be added and the rub will continue。
3
The Easting T15w Bread is so powerful that it is so thin today in 25 minutes。
4
The face is round and the lid is fermented to 2-2.5 times the size。
5
Noodles are pumped with their hands。
6
It is divided into eight pieces, rolled round and covered with laxity for 15 minutes。
7
Take a noodle and grow the ellipses with a stick。
8
Scroll from top to bottom, with hands in cones。
9
Watch out for membranes。
10
The left hand presses the thin end, and the right hand takes the crutches down and up slowly。
11
And roll it up and down。
12
Put the square in place without the disc, in order。
13
THEY ARE SENT TO THE EAST TIMOR K30A ELECTRONIC OVEN FOR SECONDARY FERMENTATION TO DOUBLE THE ORIGINAL SIZE。
14
A small amount of all the egg fluid is brushed on the surface of the hairy face。
15
Send them to preheated ovens, up and down to 180 degrees, mid-level, baked for about 12 minutes to the surface, yellow. If you're colored, you need to put on the tin paper in time
16
So fat, so bright, so cute
17
Cut one and look inside。
18
So soft
19
Do you like it? Try itClassic butter rolls Make Tips
If you want to have a clearer velvet on the surface, the final fermentation can be shortened