Encounter Vanilla---vanilla Rolls
1.
Wash and drain the herbs, cut into shreds, put them in the oven and bake at 160 degrees for 10 minutes to dehydrate.
2.
Weigh all the ingredients, except for the butter, pour into the inner tube of the bread machine.
3.
Select the "raw noodles" work file and noodles.
4.
After 15 minutes, put the butter in and continue to knead the dough for 15 minutes.
5.
Stop the dough process, transfer to the fermentation stage, and the dough will be 2 times the original size, and then gently squeeze the dough to remove air bubbles.
6.
Take out the dough and divide it into two parts, knead it into a round shape, and leave it for 15 minutes.
7.
Take one of the doughs and sprinkle them with dried vanilla, and roll them into a thin and even dough.
8.
Cut off the corners and divide them into isosceles triangles.
9.
It is rolled up from the bottom edge of the triangular dough sheet to form a horn-like shape.
10.
The raw bread is sorted out and put into the baking tray for final fermentation, about 35 minutes.
11.
Ferment to about 2 times, brush a layer of egg liquid on the surface, and sprinkle with cheese powder.
12.
Preheat the oven at 180 degrees, the middle and lower layers, for 15 minutes, and bake it until it is colored.
Tips:
1. The bread machine is mainly used for kneading. Because kneading is hard work, it is rare to knead. If you often make bread, you still need to use the bread machine to knead the dough and bake it in the oven.
2. If the dough is not big after the bread machine is kneaded, you can leave it to ferment, but if the dough is large, it must be fermented in another container.
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