Oil cut version - butter roll

Oil cut version - butter roll

Introduction:

"Butter roll, called" brioche "in French, is a kind of French heavy oil toast. If it is made according to the original formula, it's very greasy. I'll change the original 120 grams of butter to 80 grams. It's really much better. Of course, the flavor of grease will be reduced. If you're not afraid, put 120 grams of butter."

Production steps:

Step 1: put the main material into the toaster and stir

Step 2: beat until the dough is smooth

Step 3: add the butter in three times, each time the dough is completely absorbed, then add the next time the butter

Step 4: seal the preservative paper, put it in the refrigerator and ferment it 2.5 times, insert it with fingers and do not retract

Step 5: the best wet dough with hand powder, otherwise it will be too sticky, split into 8 equal parts, round

Step 6: place the round dough in the toast pattern

Step 7: seal the paper and ferment in the refrigerator for 7 minutes

Step 8: oven 180 degrees, bake 30-35 minutes, midway baked 10 minutes, covered with tin foil

Step 9: butter roll, oil your stomach! Ha ha ha!

Materials required:

High flour: 250g

Three eggs

Milk: 65g

Yeast: 6 g

Salt: 5g

Sugar: 25g

Butter: 80g

Note: the original side of the coating surface of the egg, I canceled

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Original