Butter roll dinner bag
Overview
The bread made by the Chinese method is particularly soft. This butter roll dinner bag is easy to make and highly maneuverable.
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Ingredients
Steps
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Put the medium ingredients (water, flour and yeast powder) into the bread machine to start a dough mixing process.
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Take out the mixed Chinese dough, cover with plastic wrap and place in a warm place to ferment until 3 times in size.
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The weather was too hot and fermentation was completed in about 3 hours.
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Tear the medium seed into small pieces, put the other main dough ingredients into the bread except butter, and start a kneading process.
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After the kneading process is completed, add 25 grams of butter, start the kneading process again, knead the dough to the expansion stage, and then let it rest for fermentation.
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Poke a hole in the middle of the fermented main dough. If the dough does not shrink, it means it is fermented. After taking it out, press it with your hands to release the big air bubbles.
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Then divide the dough into 9 equal parts.
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Take a piece of dough and roll it into an oval shape with a rolling pin.
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Turn over, fold both sides of the dough in half, and pinch tightly.
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Knead the dough into a drop-shaped shape and let it rest for 5 minutes.
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After 5 minutes, take a piece of dough, roll it out with a rice rolling pin, stretch the end while rolling it down with the rolling pin, and then roll it up from top to bottom.
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Prepare the nine pieces of dough in the same manner and put them into the baking pan for secondary fermentation.
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After the dough has obviously doubled after the second rise, preheat the oven for 5 minutes, brush the dough with egg wash, and bake it at 170 degrees for 20-25 minutes.
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Finished product picture.
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Finished product picture.
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Finished product picture.
