Viper rolls
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- white sugar 38 grams
- salt 3 grams
- whole egg liquid 15 grams
- milk 150 grams
- yeast 3 grams
- butter 25 grams
- Purple sweet potato paste 400 grams
Steps for Viper rolls
1
Volume of finished products: 10. I ate one when I took this picture
2
All raw materials, except butter, are placed together to stretch the surface smooth。
3
Add butter to the extension phase。
4
Can pull out the film。
5
The noodles are warmed up for basic fermentation
6
Take the noodles out of the air, roll round, relax for 15 minutes
7
The fermentation is 2-2.5 times larger, the hole is pierced in the middle and the fermentation is completed without immediate reaction or condensation。
8
And then the twigs grow into squares。
9
put the potatoes on the ground floor. see http://home.meishichina.com/recipe-114989.html for the practice of lascivious potatoes
10
Squeeze from top to bottom in a barrel, squeezed on the bottom。
11
Split into 10 pieces on average
12
Put it in a paper model and put it in warm and wet for final fermentation。
13
End of fermentation。
14
the surface brushes the egg fluids, and soufflés. see: http://home.meishichina.com/recide-90305.html for the practice of fragrance
15
Roofbox, preheated 180°C, mid-floor, top-fire, 15 minutes。