Making process of butter roll:

material

20g butter contains salt, 20g egg liquid and water 100g (for decoration).

Exercise:

1. Put the materials into a pot, stir well, dig a hole in the flour, pour in water and egg liquid, stir into dough, knead until the dough is smooth, add butter cut into small pieces, knead until the swelling stage and cover with plastic wrap for basic fermentation for about 60 minutes;

2, fermenting until the volume of the dough is 2-2.5 times;

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

4. Knead the dough from big to small into a stick with both hands;

5. Roll it into a triangle with a rolling pin, about 30 cm long;

6. Gently roll up from the big end;

7. After rolling, put the end down into a baking tray, cover it with plastic wrap and ferment again for about 30 minutes;

8. When the volume becomes 1.5 to 2 times, take it out and brush the egg liquid evenly on the surface. Preheat the oven for 200 and bake for about 13 minutes.

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.