Butter Rolls

Name: Butter Rolls
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 140g High fan; 20g Egg liquid; 15g Sugar; 1g salt; 70g water; 15g butter; 2g Dry yeast; 80g Light cream; 2 drops Taro color sesame oil

by Soft blue crystal

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

I have always liked to eat bread with fillings, especially the past spiral pastry, with thick butter squeezed in the middle. When I was young, I found it very delicious, even though the margarine used in the desserts at that time was particularly greasy. It’s delicious, but it’s also very high in calories. Now it’s not difficult to make similar desserts. It’s just to use bread instead of meringue and animal whipped cream instead of margarine. It’s much healthier. Children can eat more. Not afraid. The soft bread is paired with the sweet cream filling, and one bite will make you feel particularly happy!

Ingredients

140g High Fan
20g Egg Liquid
15g Sugar
1g Salt
70g Water
15g Butter
2g Dry Yeast
80g Light Cream
2 drops Taro Color Sesame Oil

Butter Rolls

1. Add egg liquid, water, sugar, and salt to the inner pot of the cook machine.

2. Add high powder and dry yeast.

3. After kneading the dough into shape, add butter.

4. Vent the kneaded dough, divide it into four equal parts, and let it rest for 10 minutes after being rounded.

5. Take a portion of the dough, roll it out into a strip, roll it up from the side, and pinch the seal tightly.

6. After the four pieces of dough are finished, they are all made into strips and covered with a damp cloth to relax for 10 minutes.

7. Roll the noodles longer and thinner, roll them around a spiral tube, put them in the oven, put a bowl of boiling water, and leave them to ferment for 40 minutes.

8. After the bread has been fermented to twice its size, brush the surface with egg wash and bake at 170°C for 18 minutes.

9. After the bread is allowed to cool, it is demoulded, whipped cream with sugar, and 2 drops of taro-color sesame oil are added, put in a piping bag, and squeezed into the middle.

Tips:
1. The dough relaxes several times so that it will not shrink during the operation.
2. Make it as long as possible, equal in thickness, so that the spiral tube is wrapped around, and the shape will look good.
3. Pay attention to the distance between the head and tail, because the dough will expand after fermentation. If it is too close to the edge, it will be easy to leave the spiral tube by fermentation.
4. When filling the stuffing, you must use a piping bag and put the star flower mouth into it, so that the shape will look good.