Classic Butter Roll
1.
Put all the ingredients (except butter) into the bread bucket of Dongling T15w, and turn on the kneading process for 20-30 minutes.
2.
After ten minutes, add the softened butter and continue to knead.
3.
Continue to knead to the expansion stage where the film can be pulled out. The Dongling T15w bread machine is too strong. Today, I kneaded such a thin film in 25 minutes.
4.
The dough is round and fermented with a lid to 2-2.5 times the size.
5.
The dough is pressed and exhausted by hand.
6.
Divide into 8 portions, spheronize, cover with plastic wrap and relax for 15 minutes.
7.
Take a dough and roll it into an oval with a rolling pin.
8.
Roll it up from top to bottom and twist it into a cone shape by hand.
9.
Pay attention to cover with plastic wrap to prevent drying.
10.
Hold the thin end with your left hand, and slowly roll it up with the rolling pin in your right hand.
11.
Then roll it up from top to bottom.
12.
Place them on a square non-stick plate and make them in order.
13.
Put it into Dongling K30A electronic oven for secondary fermentation and send it to twice the original size.
14.
Brush a little whole egg liquid on the surface of the dough.
15.
Put it into the preheated oven, fire up and down at 180 degrees, in the middle, and bake for about 12 minutes until the surface is golden. After coloring, you should cover it with tin foil in time, and put the baked bread on the net to cool!
16.
The chubby, golden butter roll is so cute!
17.
Take a look at the internal organization.
18.
So soft!
19.
Like it? Give it a try 😊!
Tips:
If you want the pattern on the surface to be clearer, the final fermentation time can be shortened!
