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1. Prepare materials
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2. Mix the high powder, fine sugar, salt and milk powder, and dissolve the dry yeast in warm water
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3. Pour out the high powder, fine sugar, salt, and milk powder, start to knead the dough, make a small hole in the middle, divide the warm water containing the dry yeast into the small hole several times, gently knead the dry yeast water into the flour ( PS: If you feel that the flour is thinner, you can add a little bit of high flour) After the dry yeast water is poured, make a hole again and pour the egg yolk in, knead until the flour is absorbed
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4. After kneading out the gluten, add butter and continue to knead vigorously until the butter is melted into the dough. When finished, as shown below
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5. Put the kneaded dough into a bowl and cover it with plastic wrap
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6. Prove at room temperature for about an hour, until the dough has doubled its original size.
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7. After the fermentation is complete, press out the bubbles with your hands, and then divide the vented dough into 6 portions (depending on the situation) and proof at room temperature for 10-15 minutes
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8. Roll the proofed dough into an oval shape with a rolling pin, as shown below
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9. Roll up from top to bottom, and then use your hands to form a thin end and a thick end
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10. Then use a rolling pin to roll from thin to thick, as shown below
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11. Then roll it from the thick end to the thin end. In the process of rolling, pull down the thin end, and the small pointed end needs to be pressed underneath.
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12. Put them in the baking tray one by one, separated by about 5cm
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13. Put the dough in the oven for secondary fermentation. The secret is to put a cup of hot water on the lower level and close the oven door. It takes about 30-40 minutes to complete the secondary fermentation~
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14. When the dough becomes about twice as big, brush the egg liquid on the surface
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15. Preheat the oven at 170°C for 5 minutes, then put it in the oven at 170°C and bake for about 10-15 minutes until the surface is golden brown and ready to go out!
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16. Looks very delicate~
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Tips:The oven I use is TO5332!
When kneading and rolling noodles, you can put high flour in your hands and rolling pin, so that the flour will not stick to your hands. It’s a lesson of experience! ! Didn't make it at first! ! ! So the whole hand is! !
When the butter roll is half roasted, you can take it out and brush the egg mixture again. Do not white or brush it. Anyway, such a big bowl of egg mixture~
The temperature of the oven depends on the situation of your own oven~
