Butter fruit rolls
By VicentaLakin
I really didn't know the fruit dried could eat like this, but it's too lonely to hear. Butter fruit rolls are a nice little tea spot. The more the fruit dried, the more the taste gets!
Recipe Recommendations
- high-gluten flour 225 grams
- eggs 45 grams
- milk 125 grams
- butter 30 grams
- fine sugar 10 grams
- Rapid dry yeast 1 and 1/2 teaspoons
- salt 1/2 teaspoon
- brown sugar 35 grams
- Various dried fruits 120 grams
- whole egg liquid appropriate amount
Steps for Butter fruit rolls
1
Combination of other formulations except butter into a stretching of the face... ..in addition to the butter, the noodles reach the extension phase (the water needs to be increased and reduced according to the quantity of the noodles).
2
Covered with film, fermented for about an hour at 28 degrees.
3
And then an hour later, with a poking finger under it, it was discovered that the empty hole didn't shrink quickly to indicate the fermentation
4
Put the noodles in flat air, roll round in the middle of 10 minutes.
5
Put butter on the face.
6
Red sugar.
7
Put the fruit dry.
8
From the end of the square.
9
Hold it tight when you're done.
10
Cut to bits
11
Put on the grill, 38 degrees, 80% fermentation for 40 minutes.
12
The oven is preheated, 175°C, 30 minutesButter fruit rolls Make Tips
1. The amount of brown sugar can be adjusted according to individual taste.
2. If it is a relatively large dried fruit, cut it into small pieces first!
2. If it is a relatively large dried fruit, cut it into small pieces first!