Butter Roll Bread

Butter Roll Bread

1. Put salt, sugar, high-gluten flour, milk, and yeast into the mixing bucket of the chef's machine in sequence to activate the low-speed kneading function.

2. When the dough is kneaded until the ribs are formed, the easy-to-break film can be pulled out and the softened butter can be added to continue kneading the dough. To fully knead the butter into the dough, first knead the dough at a low speed and then increase the kneading level. The entire kneading process takes about 25-35 minutes. The time is for reference only. Finally, pull out the glove film to test the success Or not.

3. As shown in the figure, the dough can be pulled out of the glove film, and the kneading is over.

4. Round the dough, cover it with plastic wrap, and place it in a warm and humid place for the first fermentation.

5. The first fermentation took about an hour, and the dough should be fermented to 2 to 2.5 times its original size. If the dough is fermented for too long, it will become sour, so this step is very important.

6. Take out the dough and ventilate it and divide it evenly into eight portions. Roll each portion into a drop shape with your palm, as shown in the picture.

7. The kneaded dough is arranged neatly and covered with plastic wrap for 15 minutes.

8. After 15 minutes, knead the dough into a droplet shape, gently press the small end of the dough with your palm, knead the dough back and forth on the panel and gently stretch the dough, and finally shape as shown in the picture.

9. Knead the dough one by one, arrange it neatly and continue to proof it for 5-10 minutes. This step is for easy shaping later.

10. Take out one of the dough after proofing, and put the thin end of the dough outward. Use a rolling pin to roll the dough out from the middle, and roll the dough into thin slices, one end is thin and the other is wide.

11. Roll the dough from the wide end and roll it into the shape shown in the picture. Shape the other dough in the same way.

12. Put a piece of baking paper on the baking tray, arrange the whole dough on the baking tray, put it in the oven for final fermentation, and leave space between the dough to avoid sticking together after fermentation, which will affect the appearance of the finished product.

13. The dough will be fermented when it rises to twice its size. The process takes about 45-60 minutes. Take out the baking tray and let the dough stand at room temperature for a while. At this time, the oven can be adjusted to 180 degrees and preheated for 20 minutes. After preheating, put the dough into the oven, and heat up and down, the temperature is 180 degrees, and bake for 15-18 minutes until the surface of the bread is golden. This time I stopped baking when I saw the color of the bread. It took about 16 minutes. If the bread is baked for 18 minutes, the color of the bread will be darker.

14. Take out the baked bread and spread a layer of melted butter while it is still hot. At this time, it can be seen that the butter is quickly absorbed by the bread under the effect of temperature. If you don't think it is shiny enough, you can brush another layer of butter.

Tips:

The kneading must be in place, and the glove film can be pulled out and not easily broken as the standard to test. Proofing the dough twice is to make it easier to shape later, so these two steps cannot be less.