Happiness and delicacy -- sesame cream roll(xing fu yu mei wei zhi ma nai you juan )

Happiness and delicacy -- sesame cream roll

Introduction:

"I've always been a girl who likes to challenge new things, study delicious food and break through myself. Plan for yourself before you buy an oven. Start with the simplest biscuits, and then gradually move on to muffins, pizzas, sponge cakes, and chiffon cakes. Now these are gradually realized one by one. But the bread has been afraid to try, watching the online Snow's hand kneading video, every time afraid to flinch, knead for more than 40 minutes. Today, I don't know who lent me the strength. I kneaded the dough for 40 minutes in one go, and finally I really kneaded the glove film that I had been longing for. Although I had a lot of sweat in the process, I was nervous and afraid. But when I saw the chubby buns coming out of the oven, the sense of achievement and excitement had gradually replaced the bitterness and tiredness in the process. When my mother looked at the success of my bun, she was as excited as a child. I thought, "it's all worth it."

Production steps:

Step 1: mix the low sugar, egg powder and 100 grams of dried milk. (reserve the remaining 40 grams of milk)

Step 2: stir the flour mixture in the basin with chopsticks to form the picture. Then cover with plastic wrap and put in the freezer for 30 minutes.

Step 3: the purpose of cold storage is to make flour absorb moisture more easily, which is of great help for making bread and kneading film.

Step 4: pour the frozen noodles on the non stick chopping board and start kneading.

Step 5: the dough is always soft and sticky during kneading. If you feel that the dough lost moisture when kneading, you can knead the remaining 40 grams of milk a little bit from time to time.

Step 6: lift the dough and beat it on the chopping board with one hand.

Step 7: beat repeatedly until the dough is slightly smooth.

Step 8: use a scraper to cut a small piece of dough, open the dough with both hands, and pull out a slightly rough and thick film.

Step 9: softened butter can be added at this time. It may not be easy to knead at the beginning, but it doesn't matter until the butter is completely absorbed.

Step 10: repeatedly beat the dough, the dough gradually produce gluten, at this time increase the strength and speed, until the dough surface is very smooth.

Step 11: cut a small piece of dough and pull out a little transparent and unbreakable film. At this time, the dough for the expansion stage, suitable for making soft bread.

Step 12: take a clean basin and apply a few drops of corn oil on the bottom of the basin. Put in the dough, cover with plastic wrap, and make the first basic fermentation in a warm place of 30 degrees.

Step 13: when the dough is fermented to 1.5-2 times the size, it takes me 50 minutes. Insert dry flour into the dough with your fingers, and the small hole will not retract immediately to form the basic fermented dough.

Step 14: divide the fermented dough into 50g dough of the same size,

Step 15: relax for 15-20 minutes after rounding.

Step 16: knead the relaxed dough into drops. (forgive me for making bread for the first time. I'm not very good at it.)

Step 17: take the thin end and roll the dough long.

Step 18: roll up the thin dough from top to bottom with the sharp corners at the bottom.

Step 19: place the dough in the baking pan for the last fermentation. I put a bowl of hot water in the oven, and then put the dough into an unpowered oven to ferment, so that the temperature and humidity are satisfied.

Step 20: ferment for 40 minutes until twice the original size.

Step 21: brush the whole egg on the surface and sprinkle with sesame seeds for decoration.

Step 22: preheat the oven at 200 degrees, heat up and down, 180 degrees, bake in the middle for 20 minutes.

Step 23: come out, it's lovely.

Step 24: you can enjoy the delicious food after cooling down. It's good for breakfast or afternoon tea.

Materials required:

High gluten flour: 200g

Low gluten flour: 50g

Dry yeast: 3 G

Sugar: 25g

Egg: 25g

Milk: 140g

Butter: 40g

Note: 1. When kneading, don't sprinkle dry powder randomly because of sticking hands. In the process of kneading, I added milk a little, but didn't add high powder. 2. It is necessary to prepare a highly suitable and non stick cutting board. 3. Butter can only be added when the dough is slightly stiffened. Do not add it too early, because the oil will increase the friction temperature of the dough. Adding it too early will cause the dough temperature to be too high, which makes it difficult to form gluten. 4. The size of bread in the same baking tray should be the same, otherwise it will lead to small paste when baking, and the large one is not yet baked. 5. If you don't have a bread maker and have enough energy at home, you can try hand kneading. It's not as painful as you think. 6. I refer to the formula of love and freedom, the hand kneading video of Feixue. If you are interested, you can go to Baidu.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Xing Fu Yu Mei Wei Zhi Ma Nai You Juan