Sesame cream rolls
By VicentaLakin
I've always been a girl who likes to challenge new things, to study food, to break herself. There are plans to start with the simplest cookies before buying the ovens, and then gradually to the wheat, pizza, sponge cake and twirling cake. Now all of this is happening. But the bread was too afraid to try and watch the web-snowed hand-carrying video, and every time, it was more than 40 minutes. I don't know who lent me the power of a 40-minute noodle, but it did finally come out of the long-desired membrane, in the course of which, despite a lot of sweating and a feeling of fear, the sense of achievement and excitement gradually replaced the pain and fatigue of the process when a fat little bread came out. Mom looked at the little bread I made and was so excited about being a kid, I thought it was all worth it。
Recipe Recommendations
- high-gluten flour 200 grams
- low-gluten flour 50 grams
- dry yeast 3 grams
- eggs 25 grams
- milk 140 grams
- butter 40 grams
- sugar 25 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Sesame cream rolls
1
Preparation material: High powder, low powder mixed, 100 grams of milk, egg fluid, dry yeast, sugar and salt added to the basin. The rest of the 40 grams of milk
2
Smuggle the flour mixture in the basin with chopsticks. The film is then covered and placed in the freezer for 30 minutes。
3
The purpose of the freeze is to make flour more absorbent and to make it easier to absorb moisture, which would be very helpful for making bread。
4
Put the side behind the freezer on a sticky board and start rubbing。
5
It's been soft and sticky during the rubbing. If it is felt that the noodles lose their moisture, it can occasionally rub in a little bit of the remaining 40 grams of milk。
6
Pick up the noodles and throw them on the board。
7
This was repeated until the face of the face was smooth。
8
Scratch a small noodle with a razor and hand-to-hand to open the noodle to pull out a slightly rough, thick film。
9
It is possible to add softened butter at this point, which may be difficult to rub at first, and it is okay until the butter is fully absorbed。
10
Repeated slamming of the face of the face of the face of the face of the face is taking place at a time when the face of the face of the face is becoming cramped。
11
Cut off small pieces of flour and then pull out a little bit of transparent, non-breakable film. At this point, the noodles are extended and suitable for soft bread。
12
Take a clean basin with a few drops of corn oil on the bottom. Put it in a lasagna, cover it with a film, and start the first basic fermentation at 30 degrees warm。
13
I fermented to 1.5-2 times the amount of time I had. Dried flour is inserted into the flour, and the small hole becomes the basic fermented flour without immediate condensation。
14
The fermented pasta is divided into 50 grams of the same size
15
15-20 minutes loose after roll。
16
The tumbled pasta is sprouted into droplets. Forgive me for making bread for the first time
17
Keep your hands on that end, and you'll have a long face。
18
The thin skin is rolled from top to bottom, and the tip of the horns is kept at the bottom。
19
The noodles are released in the grill for the final fermentation. I put a bowl of hot water in the oven, and then I fermented the noodles in the oven without the power, so that the temperature and moistness were satisfied。
20
It fermented for 40 minutes until it was twice as big。
21
The surface is full of egg fluid and sesame is sprayed for decoration。
22
The oven is preheated at 200 degrees, has a fire up and down, 180 degrees, and can be baked in the middle level for 20 minutes。
23
It's cute。
24
It'll be delicious when you're cool. It's good to be early or tea。