Chinese Food
Dousha bread roll
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Cooking ingredients
Cooking Steps
Step1:In addition to butter, all kinds of materials on the top should be placed in the bread machine according to the principle of wet materials on the bottom and dry materials on the top. Pay attention to the separation of salt and yeas
Step2:The bread machine starts the kneading procedure. When kneading into a smooth dough, add the softened butter block. When the first kneading procedure is finished, start the second kneading procedure. The second kneading procedure I used. After kneading the dough, I will directly complete a fermentation in the bread machine. When the hair is poked with my fingers and does not rebound, I can take out the exhaust shaping
Step3:Take the dough out of the bread machine and press it for several times to exhaust. Divide it into six parts on average. Cover the roll with plastic wrap and wake up for 10 minutes. The rolling technique is similar to holding a table tennis ball in your hand. Roll it a few times from top to bottom, from left to right, to form a small smooth dough. Never knead it like a steamed bread
Step4:When kneading the dough in the bread machine, divide the bean paste into 30g round fillings. Roll the dough into round cakes. Wrap the bean paste carefully. Tighten the seal. Otherwise, the fillings will be exposed when rolling it out
Step5:Gently roll out the bar code. Then use a sharp knife to even out the mouth. It can be slanted or straight. But pay attention not to cut the bottom layer of the surface
Step6:Turn over carefully after cutting. Turn the cut face down. Roll it up from one side. The tension to be rolled is moderate
Step7:Bending and shaping. Press at the interfac
Step8:Put them in the baking tray neatly after they are finished. Put them in the oven to start the fermentation mode. I put a bowl of water at the bottom of the oven. It will be about 30 minutes before the fermentation is twice the original size. Take out and brush the egg liquid on the surface gently. Put the oven on and off for 150 ℃ and bake for 20 minutes. About 13 minutes, I put a layer of tin paper on the surface to avoid too dark color on the surface
Cooking tips:1. There will be differences in the water absorption capacity of various brands of flour. So if you can't accurately grasp the water absorption capacity of the flour used, reserve about 10 grams of liquid. Gradually add it according to the situation. 2. There will be differences in the temperature of each oven. Take the temperature and time of the oven as a reference. Also find out the temper of your oven. 3. Observe the fermentation. Don't get angry. The gluten will break. 4. Seal the bread that can't be eaten all at once Room temperature in the fresh-keeping bag. The next time you eat the same effect, you can cook delicious dishes.
