Small and lovely - [cream roll]

Small and lovely - [cream roll]

Introduction:

"Yesterday a friend said," why haven't I seen you making bread recently? One sentence aroused my desire to make bread. I have a special love for bread. I can't see bread and talk about it. Otherwise... Ha ha, you understand. So last night I took the time to knead a dough. This plastic surgery is done according to the free formula. The dough of this formula is hard, but the film is also very fast. This bread is small and easy to eat. Especially after bagging, it's the same as what you bought. "

Production steps:

Step 1: knead all the ingredients except butter until the gluten expands and the surface is smooth. Add butter and knead to the expansion stage. Ferment to twice the size.

Step 2: at the end of fermentation, it is divided into 12 rounds and relaxed for 15 minutes

Step 3: roll out the relaxed dough

Step 4: then turn the top third down and press it tightly

Step 5: turn up the lower third and press it tightly

Step 6: press the seal after folding

Step 7: taper one end and relax for 5-10 minutes

Step 8: roll the dough into a long triangle

Step 9: turn over and roll up from top to bottom

Step 10: put the seal downward into the baking tray and ferment in a warm and moist place

Step 11: after fermentation, brush egg liquid on the surface and sprinkle white sesame seeds

Materials required:

GAOJIN powder: 200g

Low powder: 50g

Yeast: 3 G

White granulated sugar: 20g

Salt: 4 g

Egg: 38g

Milk: 122g

Butter: 38g

Note: 1, when the whole cone, you can also directly roll the loose dough into 2 without rolling. When the cone dough is rolled long, don't use too much force to avoid breaking the dough. 3, the baking temperature varies from oven to oven. My oven has only two layers, so my baking temperature is very unique

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor