Chinese Food
Cream rolls
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This light cream bread roll is delicate, very soft and full of milk flavor. It's a delicious bread roll. I haven't added a drop of water. The butter in the cream is enough. So there's no need to add butter. It's delicious.
Cooking ingredients
Cooking Steps
Step1:All raw materials are put into the bread machine in the above order. Kneading procedur
Step2:Basically 2-3 times of kneading procedure. Just knead out the fil
Step3:The dough is fermented to twice the size. If you dip your fingers in high gluten flour and poke holes and don't retract, it means that the dough is fermented
Step4:Knead the roll again (exhaust). After exhaust, evenly divide it into 9 or 10 parts. Slightly round. Relax for about 15 minute
Step5:Take a loose dough and rub it into carrot shap
Step6:Roll it out in a triangular shape (when rolling out a triangle, you need to roll it out and pull it gently. It's easy to shape it
Step7:Roll it up. Put the end of it down into the baking pan. Cover with plastic wrap and ferment again for about 30 minutes
Step8:When the volume becomes 1.5 times, take out the surface and brush the egg liquid evenly.
Step9:Preheat the oven to 190 ° and bake for about 13 minutes (pay attention to excessive coloring, and then add tin paper after coloring
Cooking tips:Please control the liquid quantity flexibly. Egg + light cream + pure milk = about 200g; the formula has little sugar. You can put more sugar to make dishes according to your taste.
