Sushi Rolls(shou si mian bao juan )

Sushi Rolls

Introduction:

"Wrap the bread with stuffing, roll it up and bake it again to avoid cracking. It's simple, delicious and beautiful."

Production steps:

Step 1: mix the materials in the liquid and place them at room temperature until bubbles appear on the surface, then refrigerate for 16 hours

Step 2: take out the refrigerated liquid seed, mix it with other materials except butter in the dough, and knead it until the film comes out. Then add butter and knead it to the expansion or complete stage (I like kneading to the complete stage, and the expansion stage is OK). Ferment it to twice the size at room temperature

Step 3: take out the fermented dough and divide it into 250 grams. Roll it round and relax for about 10 minutes. Then roll it into a square, slightly larger than seaweed

Step 4: spread a layer of salad dressing on the rolled dough

Step 5: add a piece of seaweed, add a little salad dressing and sprinkle with floss

Step 6: roll up the necking place, pinch it tightly and place it downward

Step 7: put in the baking tray and then put in the oven to develop the ferment

Step 8: take out the fermented dough and brush the whole egg liquid (I sprinkled crispy granules on one of them)

Step 9: put into the oven preheated 180 degrees for 15-20 minutes (according to the individual oven temperature difference, the time can be reduced or increased)

Step 10: cut into pieces after cooling

Step 11: it's not bad. This method avoids the cracking that occurs in the way of baking and rolling again

Materials required:

High gluten flour: 280g

Water: 90g

Dry yeast: 4G

Liquid type: all

Fine granulated sugar: 60g

Salt: 5g

Milk powder: 16g

Egg: 1

Butter: 40g

Note: after rolling up, the mouth must be pinched tightly. This dough formula refers to love and freedom. The water absorption of each kind of flour is different, so you can reserve 20 grams of water for kneading. Finally, you can decide whether you want to add this dough. After kneading, it is very soft and not sticky. If it is not easy to operate, you can first apply a thin layer of oil on the cutting board

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Shou Si Mian Bao Juan