Baked Butterfly Rolls
By WaldoWitting
Ingredients: black sesame
Recipe Recommendations
- flour two bowls
- yeast a teaspoon
- warm water appropriate amount
- oil appropriate amount
- black sesame appropriate amount
Steps for Baked Butterfly Rolls
1
Take two small bowls of flour and place appropriate amount in a basin.
2
Prepare a bowl of warm water, preferably more than 30 degrees. Put about a small teaspoon of yeast in warm water.
3
Stir well to melt. Pour into the flour and stir with chopsticks into dough.
4
Knead the dough into a smooth dough, which is better soft.
5
Cover with plastic wrap and use a toothpick to insert a few holes in it.
6
Put it in the oven and start the fermentation mode. The temperature is in the 40s.
7
After the dough has been leavened for one hour, it has been leavened to twice its size and removed from the oven. Remove the plastic wrap, and the dough will take on this honeycomb shape, and press with your fingers without bouncing back, and the dough will be fermented.
8
Knead it into a smooth dough.
9
Divide the dough into two portions.
10
Take one portion and knead it for a while until it becomes a thick strip.
11
Roll out the long strip into rectangular slices.
12
Roll up from one side of the dough sheet to half the height of the dough sheet.
13
Roll up from the other side of the dough sheet. Roll it into the shape shown in the picture.
14
Cut into evenly sized doses.
15
As shown in the picture, use your fingers to point water on the opposite sides of the two rolling barrels of a single dose.
16
Stick it.
17
Use your finger to apply water to the back of the dose.
18
Stick the back of the two doses after the above treatment to form a butterfly shape.
19
Place the butterfly roll into the baking sheet.
20
Brush it with a layer of cooking oil.
21
Sprinkle with a little black sesame seeds.
22
Put in the oven at 200 degrees C, heat up and down, and bake for 20 minutes.
23
When the time is up, take it out after a few minutes.