Cream roll(nai you juan )

Cream roll

Introduction:

Raw materials: 200g high flour, 50g low flour, 3G dry yeast, 25g sugar, 4G salt, 25g egg, 140g milk, 40g butter (without butter, use vegetable oil instead directly). 1。 Mix all the ingredients together and knead evenly, then add butter to knead to the expansion stage and carry out basic fermentation 2. Divide into 40 g / piece and relax for about 15 minutes. After relaxation, rub it into the shape of water drop 4. Roll out the thin side by hand, turn it over and roll it up from top to bottom for 5 minutes. Put into the baking tray for final fermentation 6. At the end of fermentation, brush a layer of egg liquid on the surface, put it into a 180 degree preheated oven, middle layer, heat up and down, bake for about 15 minutes

Production steps:

Materials required:

High flour: 200g

Low powder: 50g

Egg: 25g

Milk: 140g

Dry yeast: 3 G

Butter: 40g

Sugar: 25g

Salt: 4 g

matters needing attention:

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: milk flavor

Chinese PinYin : Nai You Juan