Scrambled milk rolls
By VicentaLakin
IT'S A SUPER-COOLED CRANBERRY MILK ROLL, AND IT'S NOT JUST A LASAGNA, BUT IT'S A FRAGRANCE OF A FRAGRANCE, A TASTE OF A Q-BALL, NEITHER A BIG FRIEND NOR A LITTLE FRIEND, AND IT'S PERFECT FOR BREAKFAST OR A SNACK。
Recipe Recommendations
- Toast powder 350g
- Freeze-dried vanilla leaf powder 40g
- milk powder 10g
- protein liquid 50g
- light cream 40g
- milk 200g
- butter 30g
- fine sugar 35g
- sugar-tolerant yeast 4g
- salt 1g
Steps for Scrambled milk rolls
1
Get all the material ready。
2
All food, except butter, is placed in the cook ' s machine。
3
Start the cook machine, mix materials at a low speed, and then hit the face of the face to the state of the thick membrane at a little speed。
4
Joining room temperature softened the butter so that it slowly blended with the noodles, and a little bit faster to pull out the stronger film。
5
Slip it in the fermenter box and ferment it doubles。
6
Excerpt the noodle, pressurize the exhaust, weigh the noodles and weigh them into 12 small noodles, with a simple roll and ten minutes loose。
7
Take out a loose, fine pasta, open up and down from the middle with a cane。
8
Turning over, then running around, folding up and down, pressing down, again long。
9
On the left and on the right and on the left, they roll up to the centre, then press on to the middle, turn over, and the shape is finished。
10
When the code is in place, it is sent to the oven and fermented at 38 degrees to 1.5 times the size。
11
On the face of the bread, a layer of high powder is spread, with sharp cutters。
12
Then put it in the middle of a pre-heated oven, 180 degrees for 15-20 minutes。Scrambled milk rolls Make Tips
Flour brands vary, and the amount of water consumed varies, and liquids need to be adapted flexibly to the facial state. 2. The roasting time and temperature of the oven are not absolute and need to be adjusted according to the temper of its own oven。