Seed dough

High gluten flour175g

Yeast 2.5g

Water 1 10g

Main dough

45 grams of high-gluten flour.

30 grams of low-gluten flour

35 grams of fine sugar

4 grams of salt

50g whole egg liquid

35g butter

# Surface decoration

Proper amount of whole egg liquid

How to make butter rolls?

Mix all dough materials, knead into smooth dough, cover with plastic wrap and ferment in a warm place.

The seed dough is fermented for more than 3 times.

Tear the fermented seed powder into small pieces (in order to stir or knead it evenly as soon as possible), and add materials other than the main dough butter to knead it into smooth dough.

When it is slightly hard, add butter and continue to knead until a strong translucent film can be pulled out.

Knead dough is smooth, cover it with plastic wrap and let it stand at room temperature for 30 minutes.

After standing, divide the dough into nine equal parts.

The plastic wrap on the round back cover relaxes for about 15 minutes.

Take a loose dough and roll it into an oval shape.

Turn inward from the left and right sides to 1/3.

Pinch tight,

Rub one end to a sharp point.

Cover with plastic wrap and relax for about 5 minutes.

Take a loose drop of dough.

Roll it into a growing triangle.

When rolling, roll up and down from the position of 1/3.

Pay attention to the length of the roll, not the width.

When rolling down, touch a little dry powder on your left hand and gently pull the end.

Roll down slowly with a rolling pin.

After rolling, gently lift it with your hands to make the gluten slightly loose.

And put it on the operating table.

"Good length comparison as shown in the figure.

Roll up from top to bottom

Roll it up, chubby and cute.

Place baking trays at equal intervals.

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

Prepare a little whole egg liquid and beat it well (sieving is recommended)

Brush the egg mixture evenly on the surface of the meal package.

Put it in the preheated oven.

Bake the middle upper and lower tubes 170 degrees for about 20 minutes.

Take it out of the furnace and transfer it to a cooling rack for cooling.

skill

skill

1. Please control the liquid volume flexibly. Too much water is not recommended ~

The dough is too wet and soft, and the lines and layers will disappear when baking.

2. As long as the dough is kneaded to the expansion stage, if it is kneaded too much, the shape of the meal package will not be enough and the lines will disappear.

3. Repeat plastic surgery again.

When rolling, be sure to pay attention to the length, not the width.

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

When rolling, try to roll both sides straight. In case it is really bent, lift the tip of the end with your fingers, pull it up slowly and tidy it up.