Health benefits
Butter: activates blood circulation and removes blood stasis
Ingredients
High-gluten flour ( 100g ) | Warm water ( 60g ) |
Yeast powder ( 1/2 tsp ) | Salt ( 1.5g ) |
White sugar ( 15g ) | Egg yolk ( 1 piece (17g) ) |
Butter ( 15g ) | Coconut flour ( 5g ) |
Whole egg brush ( appropriate amount ) |
How to make butter rolls
1. Mix all ingredients except butter and whole egg brush.Knead evenly.
2.The dough is relatively sticky at this time.Add butter and continue kneading, then transfer dough to a board.Beat and stretch the dough until it forms a film.
3. The more you knead the dough, the less sticky it becomes.After kneading out the dough, cover the dough with a damp cloth and ferment until it doubles in size.
4. Knead and deflate the fermented dough.Divide into 4 small portions.Let the second proofing take place for 15 minutes.
5. Spread an appropriate amount of flour on the chopping board to prevent sticking.Roll the dough into a triangle shape.Roll up from the wide side.
6.The roll is ready.Cover with a damp cloth for the third proofing.Let rise until doubled in size.
7. Brush the risen dough roll with egg wash.Preheat the oven to 180 degrees.
8. Place the baking sheet in the second-to-last level of the oven.Bake for about 10 minutes.
9.After baking, take it out and let it cool.
10.Plate placement.
Tips
1.When you first start kneading the dough, just make sure the dough hangs on the palm of your hand without falling off.Depending on the degree of moisture absorption of the flour, the amount of water can be increased or decreased appropriately.
2.It is best to use a silicone backing board or directly use the kitchen countertop to smash the surface.
3.Knead the dough until it expands.If you have the energy, you can also knead it into a glove film like mine.
4.Coconut powder can be replaced with an equal amount of flour or milk powder.
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