Puff rolls
Overview
I used whole wheat flour, dry yeast, white sugar, honey, eggs, and the baked rolls were a little ugly. In fact, this was the second time I made it, and it was much more successful than the first roll. I believe I will make better ones in the future. Friends, give it a try when you have time. Children love it, and adults eat it well!
Tags
Ingredients
Steps
-
Prepare the ingredients. Add 3g of dry yeast into 40g of warm water and mix well. Add 20g of sugar. Mix well and set aside. Mix 2 eggs and pour in. Finally, add 20g of corn oil and mix well. Slowly add the above mixed liquid to 600g of whole wheat flour (2g of salt is added to the dry flour in advance and mix well) and knead into a smooth dough
-
Prepare a bowl of boiling water and let it cool down a little, put the water into the oven, seal the kneaded dough with plastic wrap and put it in the oven to ferment. When the dough has fermented to 2 times in size, take it out, sprinkle some flour (20g) and knead it on the board, squeeze out the air bubbles, and use a rolling pin to press it into a rectangle. Mark the segments, about 4 triangles butted together, about 8 triangles, brush one side with pastry (more on this in the next step), cut a small opening in the middle of the big side, pull the two openings and roll them gently towards the small corner, put it in the oven for about half an hour, and ferment again.
-
Mix 30g of flour and 20g of sugar. Heat 30g of corn oil in a pan. When it smokes a little, pour it into the previous bowl of flour and sugar and mix well
-
Add a spoonful of honey to warm water and stir evenly, then brush a thin layer of honey water on the fermented pastry dough (it may be better to use egg white)
-
Preheat to 180 degrees for 5 minutes, put the raw pastry rolls on the middle and lower layers and bake for about 15 minutes.
