Breakfast bread and cream rolls
By VicentaLakin
Even though it's called a cream roll, it doesn't add any cream, it's very simple to use, ordinary flour can be made, it fermentes directly, and it's soft。
Recipe Recommendations
- medium-gluten flour 200 grams
- yeast powder 3 grams
- fine sugar 25 grams
- milk powder 5 grams
- pure milk 100 grams
- refined salt 1 gram
- whole egg liquid 30 grams
- soften butter at room temperature 30 grams
Steps for Breakfast bread and cream rolls
1
Add all materials except butter to the noodle basin。
2
Quite a mess。
3
Scratch it with butter so that it can pull out thick film。
4
Round, fermenting twice as big。
5
Get out and rub the air。
6
Split evenly into six。
7
Rounds and 10 minutes of silence。
8
It's thick and folds around a third of the middle。
9
One third of the face will be folded。
10
Plus 10 minutes of silence。
11
Scratch one end。
12
It's about 23 cm long。
13
Start with a wide end。
14
Second fermentation for half an hour。
15
Brush the egg fluid。
16
180 degrees preheat, up and down, mid-level, baked for 15 minutes。