Vanilla rolls

Vanilla rolls

Introduction:

"Add the rolls of thyme, rosemary and basil to make the taste immediately vivid, as if you were in a French romantic garden, just like magic...."

Production steps:

Step 1: wash vanilla, drain, cut into pieces and bake in oven at 160 ℃ for 10 minutes to dehydrate.

Step 2: weigh all the ingredients and pour them into the inner tube of the toaster except the butter.

Step 3: select the "raw noodles" file and the "raw noodles" file.

Step 4: after 15 minutes, put in the butter and continue kneading for 15 minutes.

Step 5: stop the dough making process, turn to the fermentation stage, ferment the dough to twice the original size, and gently squeeze the dough by hand to remove bubbles.

Step 6: divide the dough into two parts, knead into a circle, and ferment for 15 minutes.

Step 7: take one side of the dough, sprinkle with dried crushed vanilla, and roll it into thin and uniform dough.

Step 8: cut the corners and divide them into isosceles triangle patches.

Step 9: roll up the bottom edge of the triangular patch to form a horn.

Step 10: arrange the raw bread, put it into the baking tray for final fermentation, about 35 minutes.

Step 11: ferment to about 2 times, brush a layer of egg liquid on the surface, sprinkle with cheese powder.

Step 12: preheat oven 180 degrees, middle and lower layer, 15 minutes, bake until coloring.

Materials required:

High gluten flour: 250g

Low gluten flour: 50g

Salt free butter: 20g

Sugar: 30g

Egg: 1

Milk: 170 ml

Salt: 2G

Yeast: 3 G

Mixed Vanilla: 2G

Cheese powder: right amount

Note: 1, the bread machine is mainly used to knead noodles, because kneading noodles is hard work, hard kneading is OK, often do bread or use the bread machine kneading noodles, oven to bake. 2. If the dough is small after the bread machine and dough, it can be left to ferment, but if the dough is large, it should be put into another container to ferment.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Vanilla