Ingredients?

Growing dough

175g high-gluten flour

2.5g yeast

Water 110 g

Main dough

45g high-gluten flour

30g low-gluten flour

35g fine sugar

50 grams of whole egg liquid

35 grams of butter

#Surface decoration

Appropriate amount of whole egg liquid

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How to make butter-rolled snack buns?

Mix all the dough ingredients, knead into a smooth dough, cover the basin with plastic wrap, and leave it in a warm place to ferment

The fermented dough is fermented until more than 3 times

Tear the fermented dough into small pieces (in order to mix or knead it evenly as quickly as possible), add the ingredients other than the main dough butter and knead it into a smooth dough. < /p>

Divide the rested dough into nine equal parts

After rolling into a round shape, cover with plastic wrap and let rest for about 15 minutes

Take a piece of relaxed dough and roll it into an oval

Turn over, fold in 1/3 of the way from the left and right sides

Pinch tightly,

Tub one end into a pointed shape

Cover with plastic wrap and let rest for about 5 minutes

Take a piece of the relaxed drop-shaped dough

roll it into a long triangle

When rolling out, start from 1 side of the dough /3 position, roll upward and downward respectively

Be careful to only roll it long, not wide

When rolling downward, dip your left hand into a little dry powder and gently pull the end

Use a rolling pin to slowly roll it down

After rolling it out, gently lift it with your hands to relax the gluten slightly

Then place it on the work surface

Comparison of the rolled lengths

Roll up from top to bottom

The rolled rolls are chubby and cute

Arrange them on the baking sheet at equal distances< /p>

Put a baking pan of hot water in the oven, set the fermentation mode temperature to about 35 degrees (you can also set it according to your own oven settings or not), and set the time for about 40 minutes until the dough ferments to 2~2.5 times in size.

Prepare a little whole egg liquid and beat it evenly (it is recommended to sift it)

Brush the surface of the meal bag evenly with egg liquid

Put it in and preheat it oven

Bake the upper and lower tubes of the middle rack at 170 degrees for about 20 minutes

After removing the oven, transfer to the cooling rack and let cool

Tips

1. Please control the amount of liquid flexibly. It is not recommended to use too much water~

The texture and layers of a dough that is too soft will disappear during baking.

2. The dough only needs to be kneaded to the expansion stage. If you knead it too much, the shape of the meal bag will not be firm enough and the lines will disappear

3. Reshape it again

When rolling out, be sure to make it long, not wide

In addition, the starting position should not be too wide. If it is wider, the whole roll will become very long and not so cute.

When rolling out, try to keep both sides straight. If there is a curve, just lift the tip with your fingers and slowly pull it up to straighten it out