Viper rolls
By VicentaLakin
Recipe Recommendations
- high powder 280 grams
- milk powder 20 grams
- Soybean milk residue 130 grams
- milk 30 grams
- egg liquid 50 grams
- yeast 4 grams
- sugar 40 grams
- salt 1/4 teaspoon
- butter 25 grams
- purple sweet potato stuffing appropriate amount
- sweetening
- baking
- several hours
- simple
Steps for Viper rolls
1
Map of the collection of flour。
2
Adding all pasta material, except butter, to the bread machine and rubbing it for 20 minutes. Add soft butter and rub your face again for 20 minutes。
3
Scratched noodles, removed from the bakery, plattered in groups, placed in bowls。
4
Covered with protective film, room temperature increased to 2.5 times。
5
Fermented noodles, smoothing out of the air, covering the membrane room for 20 minutes. Zero-growing squares。
6
Put on a lasagna, roll up。
7
Cut the pieces, put them in the bread sheet. Put all the bread in the oven。
8
The oven is covered with a wet gauze, and the oven is filled with a glass of hot and hot water, which is repeated to twice the size of fermentation。
9
A second fermented face with egg fluid and a layer of soufflé。
10
The oven is 185 degrees preheated, mid-level, top-fired, approximately 15-18 minutes。