The first loaf of bread in the Book of Bread.A four-page detailed diagram shows the entire process of hand-grinding the surface; the fermentation molding also occupies three pages.Not only is there a step-by-step approach, but even the time required for each stage is clearly stated.However, despite the fact that the book is dedicated to teaching manual kneading, it was decided to replace it with a bread machine so that you could free your hands to do something else.Although the temperature is rising day by day, it is still a few degrees lower than the temperature required in the book, a little bit warmer, everything is done as explained in detail in the book.However, it's a shame that the shape is a technical one, the rolls are too hard to see, and the layers of the rolls almost disappear after baking, so that people don't get upset.It's the only thing that counts...

WHAT YOU NEED

Ingredients

125 grams of starch
White sugar 12 grams
5 grams of milk powder
20 grams of butter
20 grams of egg
2 grams of dry yeast
65 ml of water
2 grams of salt

How TO MADE Butter rolls

Steps 1 to 4

1. Materials used

2. The dough, except for the butter, is poured into barrels.

3. Stir for 13 minutes

4. Add butter, stir again and stir for 30 minutes.

Steps 5 to 8

5. It becomes a dough that pulls out the thin film.

6. Put it in a bowl and ferment for 50 minutes until it is doubled.

7. Divide into 6 equal points, roll around, relax for 15 minutes

8. Reverse up and flat.

Steps 9 to 12

9. Folded in three, flat

10. Rotate 180 degrees and fold again.

11. Yes, fold the bottom and press it.

12. Growing to about 12 cm carrot shape

Steps 13 to 16

13. Flat and thin

14. From the wide end

15. Put it in a pan and ferment for 50 to 60 minutes until the dough grows.

16. Surface brushing of egg yolk

Steps 17 to 20

17. Put in the oven, middle layer, heat up to 210 degrees, bake for about 10 minutes

18. Gold on the surface, furnace

Handy cooking tips

　　The fermentation time needs to be adjusted according to the temperature conditions of the time.The final fermentation time should be strictly controlled to avoid excessive fermentation affecting the finished product.The baking time and firepower need to be adjusted according to the actual conditions of the oven.