Classic pine rolls
By VicentaLakin
The classic meat pine rolls, the simple soup-planting method, the fluffy and sweetness, the skill of not breaking。
Recipe Recommendations
- high-gluten flour grams
- yeast powder 3 grams
- refined salt 1 gram
- fine sugar 25 grams
- eggs one
- whole egg liquid appropriate amount
- qingshui grams
- butter 30 grams
- meat floss appropriate amount
- white sesame appropriate amount
- chopped chives appropriate amount
- egg yolk salad dressing appropriate amount
- salty and sweet
- roast
- an hour
- ordinary
Steps for Classic pine rolls
1
Twenty-five grams of flour and 100 grams of clean water, and a little bludgeon。
2
The little fire heats up, boils and stirs up to the paste。
3
Covers the film, hangs it to room temperature, freezes the fridge for one hour and makes soup。
4
75 g high-banded flour + 3 g yeast powder + 25 g fine sugar + one egg + 50 g clean water (or pure milk)。
5
It's a mess。
6
Fall into the frozen soup。
7
Smash。
8
Finally, 150 grams of high-banded flour。
9
Salt 1 g。
10
Smash it a little bit. Smash it。
11
After grouping, 30 grams of room temperature softened butter。
12
Smooth, round, fermented twice as big as fermented in the warmth of Gael。
13
Take out the exhaust round and put a cap on it for 20 minutes。
14
A rectangular of approximately 28 x 23 centimetres with a hand press。
15
Move into the mould, flatten it, re-ferment for half an hour。
16
The fermentation is completed with a full egg fluid。
17
And a few little holes were stamped with bamboo tags in order to avoid the skin。
18
Onion flowers and white sesame。
19
The oven is 180 degrees preheat。
20
Up and down, middle, about 18 minutes。
21
It's fine. Be careful not to bake too long。
22
The net is covered with oil。
23
Put the bread down。
24
Do not cut it with a knife on the back。
25
And put on the oil paper and hang your hands。
26
At this point, the skin of bread is softer and easily rolled up。
27
Put on a salad sauce。
28
And a pine。
29
Put the oilpaper up。
30
From bottom up。
31
The bread has a lot of tension and needs a little push。
32
Tighten up, room temperature。
33
Slice later。
34
Remove both ends。
35
It's in three pieces。
36
Crossed salad sauce。
37
Stick the meat pine。
38
Both ends。
39
The soup bread is softer than ordinary bread and does not age easily。
40
OKAY。