Vanilla rolls
By VicentaLakin
Join the rolls of Berika, Rosemary, Roller, so that the smell can be moved at once, as if it were in the garden of French romance, magically wonderful...
Recipe Recommendations
- high-gluten flour 250 grams
- low-gluten flour 50 grams
- unsalted butter 20 grams
- sugar 30 grams
- eggs one
- milk 170 ml
- salt 2 grams
- yeast 3 grams
- mixed herbs 2 grams
- cheese powder appropriate amount
Steps for Vanilla rolls
1
Vanilla washes the leachate and scraps it into the oven and dehydrates it for 10 minutes at 160 degrees。
2
All the materials were measured and, with the exception of butter, were poured into the inside of the bread machine。
3
Select the "live" slot and face。
4
In 15 minutes, the butter will be put in and the face will continue to rub for 15 minutes。
5
Stop the face-to-face programme and move to the fermented fermented noodles to double the original size, and squeeze them with your hands to remove the bubbles。
6
They are divided into two groups, fermented in circular form and fermented in the middle of 15 minutes。
7
Take one of the pieces of vanilla, which is dry and processed, and form a thin and even face。
8
Cut to the corner, split into parallel waist triangles。
9
Cow horns from the bottom of the triangle。
10
The bread is packed and drained into the oven for final fermentation for about 35 minutes。
11
The fermentation is about twice as high, with an egg fluid on the surface and cheese powder。
12
The oven is preheated at 180 degrees, mid-down, 15 minutes, and baked to top colour。Vanilla rolls Make Tips
1. The bread machine is mainly used to knead dough, because kneading dough is hard work, and it is not easy to knead. When making bread often, you still need to use a bread machine to knead the dough and bake it in the oven.
2. If the dough is not large after kneading in the bread machine, you can leave it in to ferment, but if the dough is large, you should still put it in another container to ferment.
2. If the dough is not large after kneading in the bread machine, you can leave it in to ferment, but if the dough is large, you should still put it in another container to ferment.