Tea Day rolls
By VicentaLakin
Soft Japanese bread rolls, lovely make-up, fragrance of tea, everything's just fine. This formula makes 12 little breads。
Recipe Recommendations
- high powder 350 grams
- matcha powder 15 grams
- fine sugar 50 grams
- salt 3 grams
- whole egg liquid 50 grams
- milk 205 grams
- yeast 3 grams
- butter 35 grams
- sweet fragrance
- roast
- an hour
- simple
Steps for Tea Day rolls
1
All materials, except butter, are placed in the cook ' s machine, yeasts and salt are opened, the material is largely mixed with razors, the minimum stage of the cook ' s machine is covered in noodles, smoothed into a soft, softened butter is added, the butter is absorbed at a slow pace and then the high speed is extended。
2
It's enough to pull out the transparency film, it's enough to make sweet buns。
3
Scraped noodles are placed in a clean tub, with a fermentation of up to 30 degrees。
4
The fermented noodles stick their fingers in the hole and don't fall back。
5
Noodles are removed, ventilated, divided into an average of 12 pieces, rolled round, covered in fresh bags, and awake for 15-20 minutes。
6
Take a nice, hairy noodle and flatten it with a cane。
7
Turn over, turn around and fold。
8
Longer on top of the sceptre and longer on the scepter, and a little bit on the hand, so that the width is the same。
9
From the two ends to the middle rolls and to the middle。
10
Turn it over and put it in a grill with oilpaper。
11
12 in turn. Watch the space. Put it in the oven, develop fermenters, ferment about 37 degrees for 40 minutes, and keep a bowl of hot water wet。
12
The fermented pasta is about twice as big, sifted equally with high powder and cut with a sharp knife. The oven is preheated at 160 degrees, the moulds are placed in the lower layer of the preheated oven, the oven is baked at 160 degrees for 30 minutes, and the oven is cooled。