Butter roll is a classic soft bread, fragrant, soft in taste, accompanied by cream, very simple and suitable for the whole family to eat.

WHAT YOU NEED

Ingredients

60 grams of butter
430 grams of golden bread flour
200 grams of milk
25 grams of milk powder
6 grams of anchovies
Two eggs.
Two eggs.
5 grams of salt
White sugar 80 grams

How TO MADE Butter rolls in my hand

Steps 1 to 4

1. Sift the starch twice; slice the butter

2. Use a baking machine to knead the dough, add milk + 2 whole eggs + milk powder + salt (one corner) + sugar (another corner) + butter to the baking machine

3. High-strength powder added to the sieve.

4. Dig a small hole and put the yeast in (2 teaspoons from the baking machine)

Steps 5 to 8

5. Select the dough process that comes with the bread maker for the first fermentation

6. My bread maker's dough is only 1:30, and it doesn't need a tube to keep it fermenting until the dough is two to two and a half times as big as it used to be (preferably a little bit bigger than in the picture).

7. Put the dry flour on the pan and remove the dough and rub the gas inside with your hand (if the dough is too thin, rub some dry dough properly)

8. Divide the good dough into 18 equal parts (preferably using electronic equivalents). My dough is 940 grams.

Steps 9 to 12

9. After kneading into a small dough, cover with a preservative film and leave at room temperature for 15 minutes.

10. Prepare the oven, put oil on the pan (don't put too much oil, it's easy to pick up the bread, it has nothing to do with the taste of the finished product)

11. Hand-grinding the dough into a carrot shape

12. It's all right.

Steps 13 to 16

13. Starting from the end of the large head, roll it into a roll and put it in the oven (the small tip of the dough is pressed at the bottom to leave enough space between each dough) spray some water in the oven, open the oven at 80 degrees (slightly lower than 100 degrees scale) for 10 minutes for second fermentation.

14. (If the room temperature is low, it can be restarted after 1 hour for 10 minutes)

15. When the dough is three times the size of the original, you can take it out and brush the egg yolk, and if you like, you can sprinkle some sesame.

16. Put in a preheated oven 180 degrees Middle layer Bake for 12 minutes

17. After removing it, it must be completely dried before putting it in the bag.

18. Finished product

19. Baking summary: (1) The yeast used in baking West Point Try not to use the ordinary yeast used in household steamed hairballs, it is easier to use a special sugar-resistant yeast.

20. Don't be in a hurry to make this bread, it's a bit of a pause, you have to be in a hurry to get to the point where you can go to the next step, otherwise it's easy to fail, it's a headache, it's a headache, it's a headache.