Still learning to bake: corn rolls

Still learning to bake: corn rolls

Introduction:

"It's a bread from failure to success. I wanted to make it on the first day, but it was" helped "by the little guy. I poured too much salt and couldn't ferment, so I didn't want to throw it away. As soon as I got angry, I packed them up and put them in the refrigerator for refrigeration. The next day, there was no movement. I'll just give it a medium seed. It's really not wasteful, and it's delicious. It tastes soft and smooth. It's a little waxy. "

Production steps:

Step 1: Ingredients: A: high gluten flour 220g, milk powder 30g, water 89g, sugar 25g, salt 2.5G, 1 egg butter 18G B: high gluten flour 240g, milk 100g, egg 1 sugar 20g, yeast 3.8g, butter 20g

Step 2: dig a small hole in the flour in material a, pour in yeast and cover with flour.

Step 3: pour in sugar, salt and water.

Step 4: pour in the eggs.

Step 5: pour in the milk powder.

Step 6: start 6 program and band program, stop to check gluten.

Step 7: pour in the butter and start the 7 program.

Step 8: until you can pull out the glove film and put it in the refrigerator.

Step 9: pour in B flour, dig a small hole, pour in yeast and cover with flour.

Step 10: pour in milk and sugar.

Step 11: pour in the eggs and start 6 procedures to check the gluten. .

Step 12: divide dough a into small pieces and pour in butter.

Step 13: after pulling out the glove film, you can finish the blending process.

Step 14: start 9 program fermentation.

Step 15: dip your finger in the flour and press a small hole. If it doesn't retract, it will be fermented

Step 16: knead the dough, relax for about 15 minutes, and roll it into a square shape. .

Step 17: spread the corn filling evenly.

Step 18: roll them up and cut them.

Step 19: ferment in the mould to twice the size, brush with water and egg white, and then bake for 20 minutes in the middle layer of 180 ℃.

Materials required:

High gluten flour: 220g

Milk powder: 30g

Water: 89g

Sugar: 25g

Salt: 2.5G

Egg: 1

Butter: 18g

Milk: 100g

Yeast: 3.8 G

Note: due to the different degree of water absorption of flour, do not add water or milk at one time, salt can not be put too much, otherwise the fermentation is slow or not. Cover with a damp cloth or plastic wrap when you relax in the middle. The temperature is adjusted according to your own oven.

Production difficulty: Advanced

Process: Baking

Production time: one day

Taste: sweet