Crispy rolls(nai su juan )

Crispy rolls

Introduction:

"I always wanted to make bread, but I didn't want to open a big box of cream for it. Try this bread while the cream is open for ice cream. There's no mold, it's skewed in the final fermentation. A little less standard, but a little more lovely and interesting. "

Production steps:

Step 1: dough (main ingredient)

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

Step 3: stir until smooth, add butter

Step 4: stir until the slightly transparent film can be pulled out

Step 5: put in a large bowl, cover with plastic film, ferment for 60 minutes, and make the noodles twice as large

Step 6: prepare pastry filling when dough ferments

Step 7: soften the butter, add sugar and salt, mix well with a rubber scraper

Step 8: add the egg and mix well

Step 9: add milk powder and mix well

Step 10: add corn starch,

Step 11: mix well and set aside

Step 12: exhaust the fermented dough, divide it into 4 equal parts, round and relax for 10 minutes

Step 13: roll it into a 16x10cm rectangle

Step 14: turn over and spread the pastry

Step 15: roll up along the short side and place it down

Step 16: cut in the middle, close to the bottom

Step 17: invert along the incision to make the section face up

Step 18: put in the baking pan and ferment for 30 minutes

Step 19: the dough grows and the surface is brushed with egg liquid

Step 20: put in the oven, middle layer, heat 170 degrees, bake at 190 degrees in the afternoon for 18-20 minutes

Step 21: the surface is golden, and it's out of the oven

Materials required:

GAOJIN powder: 150g

Fine granulated sugar: 12g

Salt: 1 / 8 teaspoon

Dry yeast: 1 / 2 teaspoon

Milk powder: 4G

Whole egg: 19g

Water: 52 G

Light cream: 30g

Butter: 10g

Powdered sugar: 12g

Corn starch: 3 / 8 TSP

Note: the oven temperature should be adjusted according to the situation of your own oven. If you can't control the upper and lower heat separately, you can set it to 180 degree baking.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Su Juan