Rose sauce snack
By VicentaLakin
It's a low-weasel flour, like its name, low-weather flour, which is usually used to make cake, bread with high-weasel flour, which can reduce the weight of flour, make the bread softer, eat better, try it. It's nice to make a small bun with flour like this, just to put rose sauce in the bread, the smell of roses, and the bread comes out of the house。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 60 grams
- eggs 50 grams
- yeast 3 grams
- sugar 30 grams
- salt 2.5 grams
- milk 120 grams
- butter 25 grams
- whole egg liquid a little
- rose sauce appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Rose sauce snack
1
Let's go first and put all but butter and rose sauce in the bakery
2
Softened butter and rubbed it into an extended phase, so that it could pull out a lot of film
3
It's in a bakery
4
Take out the first exhaust, then divide it into six equals, one about 50 grams, and the 6 inches of chimney mold, and I double it, about three of it, 10 minutes loose
5
It's called the heavy rose sauce, which is oily, so it's better to form a ball, or to put in other likes
6
And take a rose sauce and a swarm to make it elliptical
7
And roll it up slowly from the side
8
And then roll around and put it in the mold, and if you're afraid that sticky can put a layer of butter around the mold, you can actually feel the bread is good, you can do it without it
9
Put it in warm places, cover it up, re-ferment it, double it
10
The surface is full of egg fluid, so be careful not to be too thick, because bread with full egg fluid is easy to paint, and if too much is easy to paint too much
11
The oven is preheated, up and down, the middle, 175 degrees, and about 20 minutes of roasting, and may be eaten or stored in seals from the furnace when it is released。Rose sauce snack Make Tips
1. Just a small meal pack so that it does not have to go too far towards the membrane, so that it can pull out a large film. 2. When fermenting, it is not necessary to be twice the size, and it is possible to be close to twice the size, so be careful not to be overfertilized, otherwise the bread made will smell sour and not good. 3. The surface may also be either roasted without full egg fluid or butter. 4. The temperature and timing of the oven shall be adjusted according to its own oven。