WHAT YOU NEED

Ingredients

High concentration powder 250
Butter and oil 40
Water and water
3 grams of salt
4 grams of yeast
30 grams of sugar

How TO MADE Butter bread rolls

Steps 1 to 4

1. The ingredients other than butter are weighed and added to the bread in the order of the liquid thick powder.

2. Start a dough process, and after the dough process is over, take a small piece of dough and test it, you can see that it has been able to hold easily, but it is easy to break, and the surface is rough.

3. Add pre-softened butter and start an addition process in the second.

4. At the end of the cooking process, take a small piece of dough and pull out a very thin glove film, so that you can cook it.

Steps 5 to 8

5. The dough is rounded, placed in a bread barrel, covered with a preservative film for fermentation.

6. Fermented to 2 to 2.5 times the size of the original dough.

7. (Dip a little powder with your finger, poke a hole, the hole doesn't collapse, it doesn't shrink)

8. It's already fermented.

Steps 9 to 12

9. Remove the fermented dough and gently squeeze the dough by hand to remove the bubbles.

10. Divide it into ten equal parts, wrap it in a protective film and let it sit for 15 minutes.

11. After loosening, the dough grows tongue-shaped.

12. Tightly rolled from top to bottom, squeezed at the mouth;

Steps 13 to 16

13. Put it in the oven in turn.

14. (There should be enough space between each dough)

15. Put the shaped dough in the oven, put a bowl of hot water in the oven, ferment it twice to twice its original size.

16. Eat your food.