How to roll classic bread? Bread and butter rolls

How to roll classic bread? Bread and butter rolls

Introduction:

"I just bought an oven and learned to make bread when I was free. This is my second time. I like this kind of bun very much. This kind of bread is mini, small and super cute. It's a good choice for breakfast and afternoon tea. If you add some red beans, it will increase and enrich the taste of bread. It's very good. I believe you will love it! Just baked out of the house full of bread, really feel very satisfied, ha ha, I can also make bread ~ ~ I want to learn more from you gourmet, can do for my favorite baby to eat, ha, happy! "

Production steps:

Step 1: prepare all raw materials, soften butter in advance, mix flour, sugar, salt, milk powder and dry yeast evenly.

Step 2: knead all the ingredients except butter into dough. After kneading gluten, add butter and continue to knead hard

Step 3: knead until slightly malleable, add butter to knead until transparent film can be pulled out, ferment to 2.5 times the size.

Step 4: with the fermented dough, press out the gas in the dough by hand to make the dough "thin" again. Divide the dough into 7 portions and let it wake up at room temperature for 15 minutes

Step 5: take a portion, roll it into a tongue shape, and roll it up from top to bottom.

Step 6: knead the rolled dough into a thick and sharp shape

Step 7: knead the dough, hold the sharp end with your left hand, and roll the dough from the sharp end to the thick end with a rolling pin in your right hand

Step 8: roll the dough down from the thick end with the left hand, while pulling the tip of the dough with the right hand. Finally, roll it as shown in the figure. The "little tip" of the dough should be hidden at the bottom

Step 9: make all the dough in turn and put it into the baking tray. Leave enough space between each dough

Step 10: put the dough in the environment of 35 ℃ and 80% humidity for final fermentation, which generally takes about 40 minutes (in order to meet the requirements of temperature and humidity, I put a basin of boiling water in the oven and close the oven door for about 30 minutes)

Step 11: when the dough is twice as big, it's ready to ferment

Step 12: brush a layer of egg liquid evenly

Step 13: put into a preheated 180 degree oven and bake for 15 minutes until the surface is golden

Materials required:

High gluten flour: 200g

Warm water: 110g

Dry yeast: 1 teaspoon

Salt: 3G

Fine granulated sugar: 25g

Egg liquid: 15g

Milk powder: 10g

Butter: 30g

Whole egg liquid: right amount

Note: if you want the pattern on the surface of bread to be clearer, the final fermentation time can be slightly shorter

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet