A wide-range duck sausage roll
By VicentaLakin
It's interesting to see a bag of broad duck salami, which looks darker than a swirl, tastes different salami rolls of yellow yolk and dyes it in gold, covering up the black fermentation of the final fermentation of the intestines, with a swirl of 30 degrees to the left and an oblique discharge
Recipe Recommendations
- salty and sweet
- baking
- several hours
- simple
Steps for A wide-range duck sausage roll
1
Material: 150 g of high-weather flour, 1 egg yolk, 20 g of white sugar, 1/4 spoons of salt, 6 g of fresh yeast, 80 g of fresh milk, 15 g of butter, 4 of wide-range duck curry (varnished)。
2
I'll pour high powder, yolk, white sugar and milk into the bowl。
3
Scratch it in flat and put it in the freezer overnight。
4
Take it out and add butter and salt。
5
Add yeast, rub。
6
Put it in the toaster and mix it for 30 minutes。
7
Noodles pull out the film。
8
Roll round, put in the big bowl, cover the film, ferment。
9
Noodles are sent 2-3 times larger。
10
Take out the exhaust, split into 4 equals, roll round, loose for about 20 minutes。
11
It's an elliptical form
12
It's a long way to roll
13
Growing up stripes。
14
Tilt the long strips around the wiener and squeeze them. The dish is drained into the oven, covered with a warm and wet membrane for about 50 minutes of final fermentation。
15
The face group fermented up to 1.5-2 times the size of the surface, brushed the surface with egg fluid, placed in the middle of the preheated oven, with a fire of 180 degrees up and down and baked for 15-20 minutes。
16
Once out of the oven, the hanger will be cooled。A wide-range duck sausage roll Make Tips
1. The quantity of milk to be used shall be adjusted according to the size of the yolk. 2. The bake time and firepower will need to be adjusted to the circumstances。