200 grams of high-gluten flour

4 grams of dry yeast

20 grams of fine sugar

3 grams of salt

Milk powder 10g

Material 2 (2)

20g of butter and salt.

20g egg liquid

Water100g

Egg liquid decoration

How to make a butter roll? Put the material (1) into a pot, stir it evenly, dig a hole in the flour, pour in water and egg liquid, stir it into a ball, knead it until the dough is smooth, add butter cut into small pieces, knead it until the swelling stage, cover it with plastic wrap, and conduct basic fermentation for about 60 minutes. Step 1 ferment until the volume of dough becomes 2 to 2.5 times that of butter rolls. Step two.

Take out the dough and divide it into 6 equal parts, exhaust and knead it round, cover it with plastic wrap, and relax the butter roll for 10 minute. Step three.

Step 4: Knead the dough from big to small into a stick-shaped butter bread roll with both hands.

Step 5: Roll the butter roll into a triangle with a rolling pin, about 30cm long.

Step 6: gently roll up the butter roll from the big end.

After the roll is finished, put the end into the baking tray, cover with plastic wrap, and ferment the butter roll again for about 30 minutes. Step seven.

When the volume becomes 1.5 to 2 times, take it out and brush it evenly with egg liquid. Preheat the oven to 200℃ and bake the butter roll for about 13 minutes. Step 8

skill

(1) is practicing the shaping of bread. When rolling the three small shapes of this bread, you should gently pull it while rolling, so that it is easy to form.

(2) Don't roll it too tightly, just roll it naturally, so that the bread will be shaped.