Spiral Bread Roll

Overview

I remember that I loved eating this buttery spiral roll when I was a kid. I was very careful every time I ate it, especially the creamy part in the middle. Every time I took a bite, I had a long aftertaste. When I was a kid, the buttery roll seemed to be filled with butter frosting, but now the taste has changed. I would definitely feel too tired to eat buttery frosting again, so I made it myself and changed it directly to buttercream. I just whipped the light cream and didn't even put sugar

Tags

• baking
• children
• bread
• afternoon tea
• high gluten flour
• instant dry yeast
• low gluten flour
• milk
• unsalted butter
• whipping cream
• whole eggs
• fine sugar
• salt

Ingredients

Steps

1. 1 Use the post-oil method to knead the dough to the expansion stage for basic fermentation. After fermentation is completed, divide the dough into 6 parts, roll into balls, cover with plastic wrap, and rest for 15 minutes.

   

2. 2 Roll the dough into an oval shape, roll it up and then roll it into a long thin strip.

   

3. 3 First, stick one end of the dough to the tip of the spiral baking pan, and wrap the dough around in circles.

   

4. 4 Place on a baking sheet for final fermentation, then brush the surface with egg wash.

   

5. 5 Bake in a preheated 180 degree oven on the middle rack for 15 minutes.

   

6. 6 After taking it out to cool, use a piping tip to pipe the whipped cream into the middle.