Conch lemon roll

Conch lemon roll

Overview

I bought a few new cone molds, and I was thinking about making some conch rolls when I have time. I don’t have cream at home, but I happen to have the lemon curd I made a few days ago. It tastes pretty good when paired with the soft conch rolls~

Tags

Ingredients

Steps

  1. Prepare all materials.

    Conch lemon roll step 1

  2. Add water and 50 grams of flour to the yeast, stir evenly, and ferment for 10 minutes.

    Conch lemon roll step 2

  3. Add eggs, melted butter, salt, sugar and mix well.

    Conch lemon roll step 3

  4. Add remaining flour.

    Conch lemon roll step 4

  5. Stir into a very sticky dough.

    Conch lemon roll step 5

  6. Apply a layer of oil on the surface, cover with plastic wrap, and ferment for 2 hours.

    Conch lemon roll step 6

  7. Double in size, remove and deflate.

    Conch lemon roll step 7

  8. Take one-third of the portion, change it into square slices, and cut into 4 portions. Repeat the above method for the remaining dough.

    Conch lemon roll step 8

  9. Wrap around the mold as shown.

    Conch lemon roll step 9

  10. Leave to ferment for about 40 minutes, then brush the surface with egg wash.

    Conch lemon roll step 10

  11. Put it in the oven and bake at 190 degrees for 20-25 minutes. Finally, squeeze the lemon curd into the filling.

    Conch lemon roll step 11