Soft and fragrant --- bread rolls with butter(xiang ruan huang you juan mian bao )

Soft and fragrant --- bread rolls with butter

Introduction:

"Butter roll is a classic soft bread with rich aroma, soft taste and milk flavor. It's great."

Production steps:

Step 1: dissolve dry yeast in warm water

Step 2: soften the butter

Step 3: knead all the ingredients except butter into dough. After kneading the gluten, add butter and continue kneading

Step 4: until the dough is kneaded to the expansion stage where the film can be pulled out

Step 5: knead the dough, put it into the container, cover it with plastic film or wet cloth, and ferment

Step 6: until the dough becomes 2-2.5 times the original size

Step 7: ferment the dough and let the air out by hand

Step 8: divide the exhausted dough into eight portions and ferment again for 15 minutes

Step 9: take a dough and roll it into an oval shape with a rolling pin

Step 10: roll up from top to bottom

Step 11: knead the rolled dough into a shape of thick at one end and thin at the other

Step 12: press the thin side with your left hand and roll the dough from the thin end to the thick end with a rolling pin with your right hand

Step 13: roll the dough as shown in the figure, roll the dough from the thick end with the left hand, and pull the top of the dough with the right hand

Step 14: finally roll it up as shown in the picture, with the tip of the dough hidden at the bottom

Step 15: put the rolled dough into the baking tray with enough space between each dough

Step 16: ferment the dough at 35 ℃ and 85% humidity for half an hour

Step 17: when the dough is twice as big as before, brush a layer of whole egg liquid on the fermented dough, put it into a preheated 180 degree oven and bake for 12 minutes until the surface is golden

Step 18: finished product

Step 19: finished product

Step 20: finished product

Step 21: at night

Materials required:

High gluten flour: 200g

Warm water: 110g

Dry yeast: 1 teaspoon, 5ml

Salt: 3G

Fine granulated sugar: 25g

Yolk: one

Milk powder: 10g

Butter: 30g

Precautions: brush liquid on the surface; middle layer of whole egg liquid oven, heat up and down, 180 degrees, bake for 12 minutes, shape the dough fermentation, put the baking tray into the middle or upper layer of the oven, put a plate of hot water on the bottom of the oven, close the oven door, ferment for half an hour OK

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xiang Ruan Huang You Juan Mian Bao