So rich in taste --- fruit roll with butter

So rich in taste --- fruit roll with butter

Introduction:

"I didn't know that dried fruit could be eaten like this before. It seems that I'm still too ignorant. Buttered fruit roll is a very good small tea. The more kinds of dried fruit are, the richer the taste will be. It will be divided up soon after being roasted!"

Production steps:

Step 1: mix other ingredients except butter together and knead until the gluten expands. Add butter to knead the dough until the dough expands (due to the different water absorption of the dough, the water should be increased or decreased according to the water absorption of the dough)

Step 2: wrap it with plastic film, ferment at 28 ℃ for about 1 hour, and make it 2.5 times bigger

Step 3: one hour later, poke the dough with the finger stained with the dough. If the cavity does not retract quickly, it means that the fermentation is finished! (I didn't poke the hole, because the fermentation is finished by visual inspection)

Step 4: flatten the dough, let it out, round it for 10 minutes, and roll it into a square

Step 5: fill the dough with butter

Step 6: Sprinkle with brown sugar

Step 7: spread dried fruit

Step 8: roll up from one end of the square

Step 9: after rolling, pinch tightly at the necking

Step 10: cut into small pieces (you can cut into small pieces according to your own size)

Step 11: put on the baking tray, 38 ℃, 80% humidity, ferment for 40 minutes

Step 12: preheat the oven and bake at 175 ℃ for 30 minutes

Materials required:

High gluten flour: 225g

Eggs: 45g

Milk: 125g

Butter: 30g

Fine granulated sugar: 10g

Quick dry yeast: 1 1 / 2 teaspoon

Salt: 1 / 2 teaspoon

Brown sugar: 35g

Dried fruits: 120g

Whole egg liquid: right amount

Note: 1. The amount of brown sugar can be adjusted according to personal taste. 2. If it's a big dried fruit, cut it into small pieces first!

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Fruity