French rolls
By VicentaLakin
Shells are soft
Recipe Recommendations
- whole milk 100g
- high-gluten flour 150g
- sugar 8g
- yeast 2g
- butter 12g
- salt 2g
- milk fragrance
- baking
- half an hour
- simple
Steps for French rolls
1
all materials taken together. if there's light cream, change 100 g of full fat milk to 40 g of light cream plus 60 g of full fat milk, which is even worse.
2
In the order of the main material, water before powder (without salt and butter) and 10 minutes of face rubbing。
3
Add softened butter and salt with room temperature, rubped face + hair。
4
If the fermentation is complete and a hole is not turned back, it will be successful. If you rub your face manually, you leave it in the warm of 30 to 40 minutes, twice as big。
5
(b) The hand-stamped noodles (not pressured), which broke the bubble and split it into eight pieces。
6
Scrambled into a ball, covered in wet cloth for 10-15 minutes。
7
Press it again, roll it into a ball。
8
Put it in the oven, plastic。
9
Put a pot of open water in the oven, it helps fermentation. Second fermentation, approximately 30 to 40 minutes, twice as large。
10
scan the powder, cut the mouth, and put 2g butter on each bag. if you like the apricot nuts, you spill them。
11
220 degrees, 15 minutes. This better be preheated, or the butter melts as the oven warms。
12
Out of the oven。
13
Cool