[miaomiao Diy Baking Sharing] Dad's Best Butter Roll (detailed Illustration)
1.
Sift the high-gluten flour 2 times; slice the butter
2.
Use a bread machine to knead the dough and put milk + 2 whole eggs + milk powder + salt (one corner) + sugar (the other corner) + butter into the bread machine
3.
Add the sifted high-gluten flour.
4.
Dig a small hole and put the yeast in (2 teaspoons that come with the bread machine)
5.
Choose the dough program that comes with the bread machine for the first fermentation
6.
My bread machine only has 1:30 to make the dough. Don’t worry about it, let it continue to ferment, and wait until the dough becomes 2-2.5 times its original size (preferably larger than the picture above). It depends on the size of the dough.
7.
Put dry flour on the panel, take out the dough and knead out the gas inside by hand (if the dough is too thin, you can knead some dry dough into it)
8.
Divide the kneaded dough into 18 equal parts (it is better to use an electronic scale to divide equally) my dough is 940 grams
9.
Knead it into a small dough, cover it with plastic wrap and leave it for 15 minutes at room temperature
10.
Prepare the oven and apply oil on the baking tray (not too much oil, for the convenience of picking up the bread, it has nothing to do with the taste of the finished product)
11.
Have hands to roll the dough into a carrot shape
12.
Roll again
13.
Start from the big end and roll it into a roll and put it in the baking tray (the small tip of the dough is pressed down to leave enough space between each dough). Spray some water in the oven and open the oven at 80 degrees (a little lower than the 100 degree scale) Position) for a second fermentation in 10 minutes. (If the room temperature is lower for 1 hour, it can be opened for another 10 minutes)
14.
When the dough becomes 3 times the original size, you can take it out and brush the egg yolk liquid. You can also sprinkle some sesame seeds if you like
15.
Put it in the preheated oven at 180 degrees and bake for 12 minutes
16.
After taking it out, it must be completely cooled before putting it in the bag
17.
Finished product
18.
Baking summary: (1) When baking pastry, try not to use the ordinary yeast that is used to make buns and steamed buns at home. It is easier to succeed if you use special sugar-tolerant yeast. Also pay attention to whether the yeast has expired. (2) Because of the difference in temperature, the time to ferment the dough is different. Try to put it in a warm place to make it easier (my first fermentation is to cover the cotton mat on the bread machine). The fermentation process may be very long. Don’t worry about making this bread in one go. It feels a little contrived. It must be sent to the extent I said before proceeding to the next step. If it is not finished, it will easily fail and become a bun. 3) If you don’t have milk powder, you can leave it alone, but don’t use milk to find it. That is to say, don’t increase the amount of milk casually (the same for other materials). If you just use water instead of milk, reduce the amount appropriately.
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