Viper rolls

Recipe Recommendations

• high-gluten flour 250 grams
• milk 150 grams
• fine sugar 30 grams
• salt 3 grams
• egg 15 grams
• instant dry yeast 3 grams
• butter 25 grams
• Purple sweet potato paste 300 grams
• white sugar 15 grams
• low-gluten flour 60 grams

• sweetening
• roast
• an hour
• ordinary

Steps for Viper rolls

1

Under the general bakery method of the Hayes chef, all the bread-making materials are rubbed into noodles to the point where they can be pulled out of the film。

2

The fermentation function will be doubled from the fermentation to the fermentation function。

3

Cut off the washed potatoes at both ends and wrap them in glass containers with kitchen paper

4

In the microwave, 10 minutes of high fire, with hot peeling of the skin into mud and butter and fine sugar blending into potatoes。

5

The fermented noodles are removed from the pressure exhaust, re-rounded and fermented in the middle of 15 minutes. The fermented pasta grows around the quadrant。

6

On the face, the potato pie is placed on the floor, pressed to the bottom, rolled from the top down into a barrel, squeezed on the bottom。

7

It is divided into an average of 10 pieces, placed in a paper model, flattens it down gently and ferments it in warm and wet places。

8

A full egg fluid is painted on the surface of the fermentation and the soufflé can be placed in a pre-heated oven。

9

In the middle of the oven, there is a fire of 180 degrees up and down, 15 minutes before the bakery is yellow。

10

Here we go

11

powder

Viper rolls Make Tips

Recipe Categories

• baking Recipes