Mini croissant rolls(mi ni rou song mian bao juan )

Mini croissant rolls

Introduction:

"This is an adaptation of Junzhi's meat floss Ham Bread, with the ham and salad dressing removed from the surface. It's just a little silly in the final shape. Take a look at Junzhi's arrangement in the baking tray, and then take a look at your own baking tray. Well, I believe that either my mold is too large, or Junzhi's oven is relatively large - three in one row, intimate and generous. And their own, squeezed, cramped. The final result is like a thin man in a fat man's clothes, fat and sloshing. It's better to make four of them. Maybe they fit better. "

Production steps:

Step 1: Materials

Step 2: pour the dough into a large bowl except the butter

Step 3: stir until smooth, add butter

Step 4: stir until the film is drawn

Step 5: put into a large bowl and ferment to twice the size

Step 6: take out, exhaust, round and relax for 15 minutes

Step 7: roll it into a rectangle

Step 8: squeeze on the salad dressing

Step 9: spread the floss

Step 10: rolling long strips

Step 11: cut into 6 equal parts

Step 12: put in the paper mold

Step 13: ferment to twice the size

Step 14: brush the surface with egg liquid

Step 15: put in the oven, middle layer, 180 degrees up and down, bake for about 15 minutes

Step 16: the surface is golden, and it's out of the oven

Materials required:

GAOJIN powder: 140g

Water: 60g

Fine granulated sugar: 20g

Butter: 15g

Egg liquid: 10g

Salt: 1 / 4 teaspoon

Dry yeast: 1 teaspoon

Milk powder: 1 teaspoon

Meat floss: moderate

Chubby salad dressing: right amount

Note: the fermentation time depends on the temperature. If the temperature is lower, the fermentation time is longer. The dough can be fermented in a warmer place.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Mi Ni Rou Song Mian Bao Juan