Recipe: Classic butter roll

Home Cooking Recipe: Classic butter roll

Notes:

Classic butter roll Reference component: 8

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare all the ingredients, soften the butter in advance, and mix the flour, sugar, salt and milk powder evenly. Dry yeast is dissolved in warm water

    Prepare all the ingredients, soften the butter in advance, and mix the flour, sugar, salt and milk powder evenly. Dry yeast is dissolved in warm water

  2. Home Cooking Recipe: Knead all the ingredients except the butter into the dough, remove the gluten, add the butter, and continue to rub it until the dough is stretched to the stage where the film can be pulled out.

    Knead all the ingredients except the butter into the dough, remove the gluten, add the butter, and continue to rub it until the dough is stretched to the stage where the film can be pulled out.

  3. Home Cooking Recipe: Knead the dough, put it in a bowl, cover with plastic wrap or damp cloth, and ferment at room temperature (25 degrees) for about 1 hour until the dough becomes 2-2.5 times larger.

    Knead the dough, put it in a bowl, cover with plastic wrap or damp cloth, and ferment at room temperature (25 degrees) for about 1 hour until the dough becomes 2-2.5 times larger.

  4. Home Cooking Recipe: Fermented dough, press the gas out of the dough by hand, let the dough 'skinny' again

    Fermented dough, press the gas out of the dough by hand, let the dough 'skinny' again

  5. Home Cooking Recipe: Divide the dough after venting into 8 parts, and wake up at room temperature for 15 minutes.

    Divide the dough after venting into 8 parts, and wake up at room temperature for 15 minutes.

  6. Home Cooking Recipe: Take a well-baked dough and use a rolling pin to open it into an oval

    Take a well-baked dough and use a rolling pin to open it into an oval

  7. Home Cooking Recipe: Roll up from top to bottom

    Roll up from top to bottom

  8. Home Cooking Recipe: The rolled dough is rubbed by hand and twisted into a thick pointed shape.

    The rolled dough is rubbed by hand and twisted into a thick pointed shape.

  9. Home Cooking Recipe: It’s okay to look like this.

    It’s okay to look like this.

  10. Home Cooking Recipe: Knead the dough, pinch the pointed end with your left hand, and take the rolling pin from the pointed end to the thick end.

    Knead the dough, pinch the pointed end with your left hand, and take the rolling pin from the pointed end to the thick end.

  11. Home Cooking Recipe: Opened up as shown in the picture

    Opened up as shown in the picture

  12. Home Cooking Recipe: The left hand rolls the dough down from the thick end while the right hand continuously pulls the tip of the dough

    The left hand rolls the dough down from the thick end while the right hand continuously pulls the tip of the dough

  13. Home Cooking Recipe: Finally rolled up as shown. The 'small tip' of the dough is hidden at the bottom

    Finally rolled up as shown. The 'small tip' of the dough is hidden at the bottom

  14. Home Cooking Recipe: Put the rolled dough in the baking tray

    Put the rolled dough in the baking tray

  15. Home Cooking Recipe: Make all the dough in turn, put it in the baking tray, and leave enough space between each dough. The dough is placed in a temperature of 35 degrees Celsius and a humidity of 80% for the final fermentation, which usually takes about 40 minutes.

    Make all the dough in turn, put it in the baking tray, and leave enough space between each dough. The dough is placed in a temperature of 35 degrees Celsius and a humidity of 80% for the final fermentation, which usually takes about 40 minutes.

  16. Home Cooking Recipe: When the dough becomes twice as large as the original, it is fermented. Gently brush a whole layer of whole egg on the fermented dough, put it in a preheated oven at 180 degrees, and bake for 12 minutes until the surface is golden yellow.

    When the dough becomes twice as large as the original, it is fermented. Gently brush a whole layer of whole egg on the fermented dough, put it in a preheated oven at 180 degrees, and bake for 12 minutes until the surface is golden yellow.

Tips:

1. This bread has a rich aroma and a very soft taste, accompanied by milky notes. It is a classic soft bread and is worth a try. 2. If you want the pattern on the surface of the bread to be clearer, the final fermentation time can be slightly shortened.


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