Cream roll(nai you juan )

Cream roll

Introduction:

"The recipe comes from yuanzhuzhu. It tastes good and the production process is simple. It's fat, so my roll is a little short

Production steps:

Step 1: prepare ingredients: 160g high gluten powder, 40g low gluten powder, 2G yeast, 25g granulated sugar, 1 tablespoon milk powder, 100g milk, 30g egg liquid, and 1 teaspoon salt.

Step 2: put all ingredients except butter into the toaster and stir for a dough mixing procedure. Add butter and stir.

Step 3: cover the kneaded dough with wet cloth and ferment well.

Step 4: divide the fermented dough into 6 parts and relax for about 10 minutes.

Step 5: roll the dough into a round cake, turn it over and fold it in half.

Step 6: fold in half and relax for another 5 minutes.

Step 7: roll the dough thin with a rolling pin and roll each dough well.

Step 8: roll each dough in turn and put it in the oven for secondary fermentation. Brush the egg on the fermented dough.

Step 9: turn the oven up and down 180 degrees for 20 minutes. Please adjust the firepower according to your oven.

Step 10: put the baked bread on the shelf and cool it to hand temperature.

Materials required:

GAOJIN powder: 160g

Low gluten powder: 40g

Butter: 32g

Egg liquid: 30g

Milk: 100g

Yeast: 2G

Milk powder: 1 tablespoon

Sugar: 25g

Salt: 1 teaspoon

Note: 1, full of milk, soft taste. 2. When rolling the skin, it should be rolled to 20cm long, so that the appearance will be better.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai You Juan