Classic butter rolls
By VicentaLakin
It is rare for me to use butter in bread, which is usually made of olive oil, but this bread is called butter rolls, so I am embarrassed to replace it with olive oil. After I was baked, I found the bread my mother bought for me when I was a child, and I remember the hot bread getting so small, and then I threw it away, and then I didn't remember it well, and Mom was angry at me when I threw it away. This bread, which gives me a seven-year-old memory, is also very soft and feels like it needs someone to take care of. But now I hold them in my hand and feel like I can't eat them。
Recipe Recommendations
- high-gluten flour 200 grams
- warm water 110 grams
- dry yeast 1 teaspoon
- salt 3 grams
- fine sugar 25 grams
- egg yolk one
- milk powder 10 grams
- butter 30 grams
- whole egg liquid appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Classic butter rolls
1
All raw materials are ready, butter is softened early and flour, fine sugar, salt, milk powder are evenly mixed. Dry yeast dissolved in warm water. All the materials except butter are torn into dough, and when they come out of the face bands, they are to be added to the butter, and they continue to be soared until they reach the extended stage where the film can be removed. Moisted noodles, placed in a bowl, covered with a shampoo or wet cloth, fermented at room temperature (25 degrees) for about an hour until the noodles became 2-2.5 times larger. The fermented pasta, with its hands, presses the gas in it, and makes it “skinned” again. On average, the air-drained noodles were divided into eight units, with room temperature of 15 minutes. Take a nice, hairy noodle and open an elliptical with a stick。
2
Scroll up and down
3
The curled noodles are rubbed with their hands, and the shape of a thick head. Put it like this on it。
4
Squeeze the face, hold the tip of the point with your left hand, and carry the stick of the face from the tip to the thick end with your right hand. It's like the picture。
5
The left hand rolls the dough down from the thick end, while the right hand pulls up the tip of the dough. The "little tip" of the noodles is hidden at the bottom。
6
Put the rolled noodles on the grill. In turn, all the noodles will be prepared and placed in the oven, and there will be a need for sufficient gaps between each. The final fermentation of the noodles takes approximately 40 minutes at a temperature of 35°C and 80% humidity。
7
It's fermented when it's twice as big. On the fermented noodles, a full egg fluid is softly brushed, placed in a preheated oven of 150 degrees and baked for 15 minutes until the surface is golden。
8
The bread is so fragrance, so soft, and it's accompanied by milk. It's a classic of soft bread. It's worth a try. The final fermentation time could be slightly shortened if the bread surfaces were to be made clearer。