Crisp mulberry roll(su li sang shen juan )

Crisp mulberry roll

Introduction:

"Continue to make bread with mulberry jam. In fact, it's good to do five, but six. As a result, the paper mold is too big and the content is too little. Simply pick up the coat to take photos, so it seems that we can't see enough. "

Production steps:

Step 1: prepare the dough

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

Step 3: mix with a blender

Step 4: slightly smooth when adding butter, continue to stir

Step 5: stir until the film is pulled out

Step 6: put it into a bowl, cover it with plastic film and ferment for about 60 minutes

Step 7: grow to about 2.5 times the size

Step 8: take out exhaust, roll round, cover with plastic film, relax for 15 minutes

Step 9: roll it into a rectangle

Step 10: apply mulberry sauce

Step 11: roll up and close down

Step 12: cut into approximately equal 6 segments

Step 13: cut upward, put in the paper mold, and finally ferment for about 40 minutes

Step 14: double the dough size

Step 15: crumb the pastry

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

Materials required:

GAOJIN powder: 140g

Water: 80g

Fine granulated sugar: 20g

Butter: 15g

Egg liquid: 10g

Salt: 1 / 4 teaspoon

Dry yeast: 1 teaspoon

Milk powder: 1 teaspoon

Homemade mulberry jam: right amount

Pastry: right amount

Note: in fact, you can put it on the baking tray without paper mold. Mulberry sauce can be seen more clearly without crisp grains. The jam can be changed at will and the amount can be used at will

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Su Li Sang Shen Juan