#柏翠大赛# Conch Lemon Roll

Name: #柏翠大赛# Conch Lemon Roll
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1.5tsp yeast; 240ml warm water; 1 piece egg; 3tbl Melted butter; 3tbl Sugar; 1.5tsp salt; 450g Flour; Some Whole egg liquid; 300g Lemon curd; Some granulated sugar

by Zhai Nu...

4.6 (1)

Favorite

2

Difficulty

Normal

Time

2h

Serving

2

I started with a few cone molds, thinking about when I have time to make some conch rolls. There is no butter at home, but I happened to have the lemon sauce made a few days ago with the soft conch rolls. The taste is also good~"

#柏翠大赛# Conch Lemon Roll

1. Prepare all materials.

2. Add water to the yeast, 50 grams of flour, mix well, and ferment for 10 minutes.

3. Add eggs, melt butter, salt, sugar, and stir well.

4. Add the remaining flour.

5. Stir it into a very sticky dough.

6. Put a layer of oil on the surface, cover with plastic wrap, and ferment for 2 hours.

7. Double the size, take it out, and vent.

8. Take one-third of the portion, change it into a large square slice, and cut into 4 portions. The remaining part of the dough can be repeated as above.

9. Wrap around the mold as shown in the figure.

10. The second fermentation is about 40 minutes, and the surface is brushed with a layer of egg liquid.

11. Put it in the oven and bake at 190 degrees for 20-25 minutes. Finally, squeeze the lemon curd into the sandwich.

Tips:
1. The method of lemon curd is detailed in my blog lemon tower http://home.meishichina.com/space-1308807-do-blog-id-594061.html. You can make it yourself or buy ready-made ones.

2. Add 2 scoops of milk to the whole egg liquid, and the prepared egg liquid to brush the bread, the color is better and beautiful.