The tuna milk roll
By VicentaLakin
Recipe Recommendations
- high powder 200 grams
- water 100 grams
- low powder 30 grams
- milk 10 grams
- butter 10 grams
- fresh yeast 8 grams
- salt 1 gram
- egg liquid 50 grams
- sugar 30 grams
- light cream 40 grams
- canned tuna appropriate amount
- salad dressing appropriate amount
- salty and fresh
- baking
- several hours
- simple
Steps for The tuna milk roll
1
Soup: Put water and high powder into a milk pan, mix it and heat it up. Until they heat up to the surface with visible signs, and leave the fire. The surface is fitted to cover the membrane and placed in a freezer for more than an hour。
2
Material other than butter from the main laminate is placed in a mix drum, which is then pumped out of the thick film and then heated the butter into an extension。
3
Put the noodles into the fermentation basin, so that the temperature of the fermented face is as consistent as possible, and the surface is covered by the protective film for basic fermentation。
4
After fermentation, the dough is split into 60 grams of a small noodle, with 15 minutes of laxity on the roll, and tuna cans dry up and evenly mixed in a small amount of salad sauce. In the case of canned water intrusion, salt and black pepper are required。
5
And when it's loose, turn it around and turn it over
6
The right and right sides are to be folded to the middle, pressed softly to flatten, and the tuna is to be painted in the middle after long periods without being painted on the edges。
7
Once the tuna has been painted, the two headlines are rolled up for a second fermentation. Humidity 75, temperature 32。
8
After two rounds, the surface sifting powder is cut several times on the surface with a knife and the oven is 160 degrees for 15 to 20 minutes at a temperature adjusted according to the temper of its own oven。The tuna milk roll Make Tips
One, the hearty tuna, which cannot be overpainted, will come out when there is too much sauce. When you're two, you have to turn it over