Chinese style roasted roll(zhong guo shi kao hua juan )

Chinese style roasted roll

Introduction:

"It's a coincidence to make this scroll. It's made with the cream left over from the birthday cake. It also consumes a piece of old noodles and half a box of purple potatoes. Often listen to my mother said, do pastry can brush vegetable oil, make is also layer upon layer. Since baking, my mother has helped me a lot. She has helped me to learn many things, such as purple potatoes, koji and so on. Two days ago, she bought a bag of high flour for me, which is only 1.8 kg. She has made a lot of contributions, so she has the right to speak. This time, the roll is dried according to the method of brushing vegetable oil, but the layering is not obvious, but the taste is much better than that without brushing oil. It's another new work after the first creation of pineapple bag. It's not necessarily good to create your own recipe, but I like this kind of production process. According to the existing raw materials at home and your own preferences, you can do whatever you want without restriction and give full play to it. One word is beauty

Production steps:

Step 1: 250g high flour, 1 / 2 tsp salt, 60g vegetable fresh cream, 100g old noodles, 10g Baiqiao and 120g clear water.

Step 2: filling: purple potato 200g, peanut 80g, masu 50g, vegetable oil 1 tablespoon. Surface decoration: a little egg yolk and white, a little white sesame.

Step 3: thaw the old flour, cut into small pieces and put them into the flour.

Step 4: look at the inside of the old noodles. There are many pores.

Step 5: knead into a smooth dough. Add fresh cream to make the dough hard. Slowly add water to make the dough soft.

Step 6: let room temperature relax for 30 minutes.

Step 7: Sprinkle thin powder on the panel and roll it into a rectangular sheet.

Step 8: brush a layer of vegetable oil and sprinkle some masu.

Step 9: fold in half and press the joint tightly.

Step 10: 30% off twice.

Step 11: roll it into a rectangle (roll it gently and sprinkle powder on the board to prevent sticking).

Step 12: cut in half and spread purple sweet potato paste on half in order.

Step 13: sprinkle a layer of masu, spread a layer of peanuts, sprinkle another layer of masu, and compact.

Step 14: pinch the two long sides tightly, gently round the long strip, and cut into 2-3cm segments.

Step 15: brush the surface with egg yolk and sprinkle some white sesame seeds.

Step 16: roll the remaining half of the dough into a thin rectangle, and cover it with thick peanut chips and masu.

Step 17: roll up the long side to make a roll.

Step 18: brush the surface of peanut roll with egg white and sprinkle with masu.

Step 19: preheat the oven, 180 degrees for about 20 minutes, color purple potato roll, peanut roll color is not obvious.

Step 20: bake it.

Materials required:

High powder 250g: right amount

Old noodles: 100g

Water: About 120g

Purple potato: 200g

Peanut chips: 80g

Masu: 50g

Yolk: right amount

Egg white: right amount

Salt: 1 / 2 teaspoon

Vegetable fresh cream: 60g

Baiqiao: 10g

Vegetable oil: 1 tablespoon

White Sesame: a little

Note: this dough has sugar, because the plant butter is sweet, suitable for light taste, I eat just right ha, like sweet JM can add 10-20g sugar in the dough. 2. The function of adding masu is to act as adhesive to prevent the filling from spreading and to enhance the flavor. 3. I'm learning from my friends to make a vertical drawing, but I can't do it. I know PS or light and shadow. Please tell me how to cut the drawing to the same size, that is, each drawing has the same length and width. Thank you~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Zhong Guo Shi Kao Hua Juan