Chinese Food
Bread and butter roll
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Cooking ingredients
Cooking Steps
Step1:Put the material (1) into a basin, mix well, dig a pit in the flour, pour in water and egg liquid, mix into a dough, knead until the dough is smooth, add the butter that is cut into small pieces, knead until the expansion stage is covered with plastic film, and ferment for about 60 minutes. Ferment until the dough volume becomes twice to 2.5 time
Step2:Take out the dough and divide it into 6 equal parts. Exhaust and roll it. Cover with plastic wrap and relax for 10 minutes
Step3:Use both hands to knead the dough into a big to small stick shape. Use a rolling pin to roll it into a triangle shape. It's about 30cm long
Step4:Gently roll up from the big en
Step5:After rolling, put the end down into the baking tray, cover with plastic film and ferment again for about 30 minute
Step6:When the volume becomes 1.5 to 2 times, take out the surface and brush the egg liquid evenly. Preheat the oven at 200 ° for about 13 minute
Cooking tips:(1) the shaping of bread is in practice. When rolling the three small shapes of this bread, you need to gently pull them while rolling. This is easy to shape. (2) when rolling, don't roll it too tightly. Just roll it naturally in the past. In this way, the tested bread can be shaped and delicious.
