Butter rolls
By VicentaLakin
This bread roll is from King's Landing. Goldy little rolls, fragrances, fragrances with raisins and sweets special to red sugar..
Recipe Recommendations
- milk fragrance
- roast
- several hours
- ordinary
Steps for Butter rolls
1
Raw materials: HB 225, eggs 1, milk 125 g, butter 30 g, white sugar 10 g, dry yeast 4 g, salt 2.5 g
2
Pumps: 35 grams of red sugar, 35 grams of butter, 100 grams of raisins。
3
A mixture of all the materials in the raw materials, except butter, was added to the extension phase and continued to rub them。
4
Add butter, keep rubbing and rubbing to full expansion。
5
Placing in the basin the face of the face that has been rubbed to the full expansion phase, covering the film with the first fermentation at room temperature。
6
It fermented to about two and a half times that. (Playing flour with a finger in the face of the flour, which does not collapse and does not shrink, i.e. ferment)。
7
Scratch the fermented face a few times, eject the air inside the face for 10 minutes, and sprout the square on the board.
8
Scratch butter on the fine sheets (my butter was not softened and cut straight to the top)。
9
Red sugar, raisins. (raisins wash early and dry)。
10
Spill the butter up from one side。
11
Rolled noodles, sliced into pieces。
12
Put it in the mold, double the size of the second fermentation, and brush an egg fluid on the surface.
13
Put it in a pre-heated oven of 170 degrees and 25 minutes, and it'll be fine until it's yellow。