Chinese Food
Bread and butter rolls that novices can hold
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The original recipe comes from a Japanese baking book. The original recipe has a lot of weight. It can make more than 100. I adjusted it into a family edition. When it's recorded, it's convenient for you to check later. You can do what you like. The materials are also very common. The method is also formal. There is no particularly difficult step.
Cooking ingredients
Cooking Steps
Step1:All materials except butter and salt are well mixed and kneaded evenly. Then knead to the expansion stage and add salt and butter. Knead to the near complete state. If not, it doesn't matter. You can pull out a slightly complete film. It doesn't need to be too thin.
Step2:Cover with plastic film or wet cloth for one fermentation, to twice the size. It can be done without collapse or rebound. About 1 hour, depending on the ambient temperature.
Step3:After the first fermentation, it was evenly divided into 13 equal parts (about 45g). I made it twice. One time, it was divided into 13 equal parts. One time, it was divided into 15 equal parts. The second time, the dough was relatively small. It's better to divide it into 1213.
Step4:Cover the dough with plastic wrap or wet cloth. After 15 minutes of relaxation, pat it gently to exhaust. Rub it into water drops. If the dough is sticky, use a little flour to prevent it from sticking.
Step5:Continue to relax for 5 minutes, and then roll it out with a rolling pin. Roll it up from the big end. If this step is not relaxed, it will be easy to break when rolling out. If it is too difficult to roll out, relax again
Step6:The whole embryo is put into the environment with temperature of about 40 and humidity of 75%. The family practice is to put a pot of slightly hot water in the oven to increase the humidity and temperature
Step7:After the second fermentation, put on the egg liquid. Preheat the oven at 190 ℃ and bake for 1315 minutes. It depends on the actual temperature of each person's oven. Generally, the surface is colored and has the smell of bread. When it's cool, it can be stored in a fresh-keeping bag without water loss.
Cooking tips:1. The oil content of this formula is relatively large. In fact, it won't stick to your hands in the end. However, the novice should pay attention to reserving some water. There are skills in making delicious dishes.
