Rolled bread(juan hua mian bao )

Rolled bread

Introduction:

"It should be said that my original intention of making this bread is good. I'm going to make it into a curly flower shape, but because the tail is closed well, when it is fermented to twice the size, it will break its appearance. After the fermented bread is washed with egg liquid, I dare not brush it carefully with the clumsy silicone brush. After a few random sweeps, the ugly daughter-in-law goes into the oven. The baked bread, in fact, is not as bad as I did. It's like a flower with roots and stems, but I can't express it. "

Production steps:

Step 1: knead all the ingredients in the main ingredients until smooth, add a little corn oil until the transparent film can be pulled out, and ferment to twice the size.

Step 2: divide the fermented dough into 15 equal parts after exhausting.

Step 3: relax for 20 minutes and rub into a strip about 25 cm long.

Step 4: braid every three into a braid.

Step 5: roll up the braid from one end.

Step 6: close your mouth with a little water.

Step 7: press on the end.

Step 8: discharge into the baking tray for fermentation.

Step 9: ferment to twice the size (I fell asleep watching TV and overdo it)

Step 10: brush the egg on the surface, preheat the oven 180 degrees, about 15 minutes.

Step 11: the tissue is very soft.

Materials required:

High gluten flour: 280g

Milk: 145g

Egg: 50g

Corn oil: 30g

Sugar: 30g

Salt: 3 G

Yeast: 3 G

Note: this time I bought 5 jin of high-grade flour. Except for its white complexion, its strength is not as strong as the rich and strong flour I used to use. It took a long time to knead it to form a film. Please decide the amount of milk according to the situation of your own flour, and increase or decrease it appropriately. This formula kneads the dough, does not need the hand powder, also does not touch the hand, may operate directly.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: other

Chinese PinYin : Juan Hua Mian Bao