How do you make butter rolls? How to make bread with butter is delicious

Ingredient 1 (1).

200 grams of high-gluten flour.

4 g of dry yeast.

20 grams of caster sugar.

3 grams of salt. 10 grams of milk powder.

Ingredients: 2 (2).

20 grams of butter with salt.

20 grams of egg mixture.

100 grams of water.

Egg wash garnish. The preparation of butter rolls <>

Put the ingredients (1) into a basin, mix well, make a pit in the flour, pour in water and egg mixture, stir into a ball, knead until the dough is smooth, add the butter cut into small pieces, knead to the expansion stage, cover with plastic wrap and let the base ferment for about 60 minutes Butter bread rolls Step 1 Ferment until the volume of the dough becomes 2 times to twice the size of the butter bread rolls Step 2

Take out the dough and divide it into 6 equal portions, vent and roll round, cover with plastic wrap and relax for 10 minutes on the butter bread rolls Step 3

Knead the dough into stick-shaped butter rolls with both hands Step 4

To roll out a bread roll with a rolling pin into a triangular shape, about 30 cm long butter rolls Step 5

Start with the large end and gently roll up the butter rolls Step 6

After rolling, put the ends down in a baking sheet, cover with plastic wrap and let rise again for about 30 minutes to make the butter rolls Step 7

When the volume is doubled, take it out and brush the surface evenly with the egg wash. To prepare the butter rolls by preheating the oven at 200° for about 13 minutes Step 8

Tips: 1) The shaping of the bread is being practiced, and the three small shapes of the bread should be gently pulled while rolling, so that it is easy to form.

2) Don't roll it too tightly when rolling, just roll it naturally, so that the bread can be formed.

Knead all ingredients except butter into a smooth dough and add the butter cut into small pieces to knead until the expansion stage.

In the expansion stage, the thick film can be stretched out, and the tears are jagged. <>

To prepare the extra soft milk bread Step 1: Leave it in a warm, moist place to rise to twice the size of the preparation of the extra soft milk bread Step 2

Poke the hole with your finger in the flour, do not rebound or collapse, and the fermentation completes the practice of ultra-soft milk bread Step 3

Gently roll out the dough with a rolling pin and vent it, weigh out 38g of 8 inches, divide it into 10 parts, roll it round, and put it into a round mold

I use a non-stick mold, please do a good job of anti-stick treatment for ordinary molds How to make super soft milk bread Step 4

The remaining dough is a 6-inch amount, about 19g or so, divided into 10 equal portions, rolled round and put into a 6-inch round mold How to make super soft milk bread Step 5

Leave to ferment in a warm, moist place until twice the size

The recipe is as follows.

Soup: 40 grams of water.

40 g whole milk.

15 g breadcrumbs.

Dough: 300 g breadcrumbs.

15 grams of dry milk powder.

50 g sugar. 3 g salt, 10 g ready-to-eat yeast.

110 grams of whole milk (slightly heated).

1 egg. 55g melted unsalted butter.

Egg liquid: 1 egg.

10 g cream or milk.

1 Step 1. To make the soup: Heat the flour, water, and milk in a pan to make the rice gelatin. Place in a small bowl, cover with plastic wrap and cool to room temperature.

2 Step 2. Combine the flour, yeast, salt, sugar and dry milk powder in a bowl and stir to combine.

3 Step 3. In a separate bowl, pour in the soup, butter, milk and eggs and stir well.

4 Step 4. Pour the ingredients from step 2 and step 3 into the dough blender in order (you can also knead them by hand, which is a little more strenuous and time-consuming.) and rotate for 15-20 minutes until both hands pull the dough and tear a few small round holes (as shown in the picture below).

5 Step 5. Take an empty bowl, brush the bowl with butter, add the dough, cover with plastic wrap, and until the dough rises to double the original size, about 60-90 minutes.

6 Step 6. Remove the leavened dough and divide it into 9 equal portions.

7 Step 7. Divide into equal portions, rub and round with your hands until they are balls, place them in a baking dish, and repeat.

8 Step 8. Cover with plastic wrap and let ferment twice as long as the original size, about 40 minutes. Brush the surface of the bread with liquid eggs.

9 Step 9. Preheat the oven to 180 degrees in advance, bake for 20-25 minutes, brush with butter after baking, and you're done.

Steps: 1. Cut the bread from the middle;

2. In a frying pan**, put a small piece of butter;

3. Melt the butter and spread evenly on the bottom of the pan;

4. Put the cut bread into the pot, turn down the heat, and turn off the heat when the butter is completely absorbed;

5. Spread the salad dressing on the fried side according to personal preference, and close the other half of the bread.

The main ingredient is high-gluten powder.

250g butter 40g

Milk powder 20g excipients salt.

3 grams of egg yolks. 1 yeast.

1 teaspoon whole egg.

1 warm water. 150g

Step 1All ingredients, butter softened in advance, yeast dissolved in warm water2Except for the butter, they are all mixed together and kneaded to form gluten.

3.Add butter and knead vigorously (knead me...)

Soft enough to pull out the film.

Cover with plastic wrap and ferment (dough becomes twice as large as before).

6.Remove the air from the dough with your hands.

7.After exhausting, divide into 8 small balls equally, cover with plastic wrap and let rise for 20 minutesRoll out the proofed dough into an oval shape.

9.Roll up from top to bottom.

10.Roll it into a pointed end.

11.Roll with a rolling pin from the thin end to the thick end, and roll from the wide end to the thin end 12Prepare the dough and place it in a baking tray and leave it at a certain distance.

13.Put a basin of hot water in the oven and put it in the baking tray for the final fermentation, close the oven door, I used 30 minutes (I think it's almost twice as big) to brush the whole egg wash 15I also sprinkled some sesame seeds (but I don't want to).

16.Oven at 180 degrees for 20 minutes.

Classic butter rolls.

Raw material formula: 200g of high-gluten flour

110g of warm water

1 teaspoon (5 ml) of dry yeast

3g of salt, 25g of caster sugar

1 egg yolk. 10g of milk powder

30g butter Whole egg mixture to taste.

Method: 1) Prepare all the ingredients, soften the butter in advance, and mix the flour, caster sugar, salt and milk powder evenly. Dry yeast dissolves in warm water.

2) Knead all the ingredients except the butter into a dough, knead the gluten, add the butter and continue to knead vigorously until the dough is kneaded to the expansion stage where the film can be stretched.

3) Knead the dough, put it in a bowl, cover with plastic wrap or a damp cloth, and ferment at room temperature (25) for about 1 hour until the dough becomes twice as large as it was original.

4) After the dough has risen, press out the gas in the dough by hand to make the dough "lean" again.

5) Divide the exhausted dough into 8 equal portions and let it rise at room temperature for 15 minutes.

6) Take a proofed dough and roll it out with a rolling pin to form an oval shape. Roll it up from top to bottom. The rolled dough is kneaded by hand and kneaded into a shape that is thick at one end and pointed at the other.

7) After kneading the dough, pinch the pointed end with your left hand and roll the rolling pin from the pointed end to the thick end with your right hand. Roll the dough down from the thick end with your left hand while pulling the tip of the dough with your right hand.

8) Place the rolled dough in a baking sheet. Make all the dough in turn and place it in a baking sheet, leaving enough space between each dough. The dough is left at a temperature of 35 degrees Celsius and a humidity of 80% for final fermentation, which usually takes about 40 minutes.

9) When the dough is twice as big as it was before, it is ready to rise. Lightly brush the leavened dough with a whole layer of egg wash, place in a preheated 180 degree oven and bake for 12 minutes until golden brown.

How to spread bread with butter:

1.Use a knife or spoon to insert the can of butter and scrape out the butter.

2.Spread with sliced bread and serve.

Bread Preparation:

Ingredients: 60 grams of milk powder, 1 egg white, 25 grams of caster sugar, 3 egg yolks, 360 grams of high-gluten flour, 20 grams of condensed milk, 55 grams of fresh cream (non-dairy fat), 5 grams of yeast, 4 grams of salt, 90 grams of milk.

Method 1Heat the milk, mix with yeast and let it sit for 10 minutes.

2.Put a piece of the ingredients except the cream into the basin and form into a dough.

After a few minutes, add the cream, then knead, keep kneading, endless kneading, knead until the expansion stage ferments to 2 times the size.

4.Divide and roll round, relax for 20 minutes, roll and relax for 10 minutes, and then catch up and relax again.

5.Put it in a toast mold and ferment it for a second time. Sent flush with the mold.

6.Preheat the oven to 180°, bake the bottom layer at 180°C for 15 minutes, cover with foil and turn to 150°C for 20 minutes. When the time is up, it can be eaten in the oven.

Ingredients: 200g of high-gluten flour, 50g of low-gluten flour, 25g of sugar, 4g of salt, 10g of milk powder, 40g of butter, 40g of whole egg liquid, 4g of dry yeast, 130g of water, appropriate amount of egg liquid for surface decoration.

Method: Put ingredients other than butter into the cooking machine, stir with the cooking machine until it spreads, and then add the butter.

Stir slowly first, then stir at high speed until the state of pulling out the film, cover the dough with plastic wrap, put it at about 30 degrees and ferment for about 50 minutes, divide the fermented dough into dough, 40g each, relax for 20 minutes after rounding, roll out the loose dough, shape, and then carry out secondary fermentation, and the bread that has fermented in about 45 minutes can be brushed with egg liquid.

Preheat the oven to 190 degrees and bake on top and bottom for 15 minutes.

Let it cool in the oven and the butter bread is done.

Ingredients: 50 grams of milk, 50 grams of whipping cream, 40 grams of butter, 5 slices of cheese, 5 slices of bread Accessories: appropriate amount of salt, appropriate amount of chopped black pepper, appropriate amount of chopped chives.

1. Put milk, whipping cream, butter and cheese slices in the container.

2. Heat the insulated water until it melts.

3. Let cool and then add the garlic paste.

4. Add an appropriate amount of salt and crushed black pepper and stir well.

5. Spread on slices of bread.

6. Sprinkle with chopped chives.

Preheat for 10 minutes, then bake at 180 degrees for 150-20 minutes.

8. Finished products.

The recipe for butter bread is as follows:

1. First of all, prepare 290 grams of high-gluten flour, two eggs, 60 grams of butter, 5 grams of yeast powder, 5 grams of salt, and 35 grams of sugar. Use a rice bowl as a measuring tool for a pointed bowl of high-gluten flour, put a little salt, a spoonful of sugar, and a spoonful of salt yeast, and stir into the flour.

2. Beat in two eggs, one of which is the yolk and take it out separately for later use.

3. Add a little water to stir the flour into a flocculent shape, and then knead the flour into a ball. This process takes about 10 minutes, and if it's a little sticky, you can sprinkle some thin dough, and the dough should never be very hard.

4. Then add the butter and continue to knead the dough until the butter is evenly kneaded into the dough and does not stick to your hands. Wrap the container in plastic wrap for about two hours and let the dough rise three times its size.

5. Take out the good dough, knead and cut it into 16 equal parts, roll out each piece of dough and roll it up, and then form a dough. Put the tin foil on the baking sheet, lightly coat the foil with oil, put the dough in the oven and continue to rise for an hour and a half, so that the dough will rise twice the size.

6. Then spread the spare egg yolk on the bread and sprinkle with a little white sesame seeds. Heat the oven at 160 degrees for 18 minutes, and then take it out immediately to cool down.

Butter bread

Butter bread is a type of bread that requires high flour, salt, sugar, milk powder, eggs, milk, yeast, butter, etc. It is non-*** and suitable for most people.

Butter is a solid grease made from milk, which is the product of stirring fresh milk and filtering out some of the water from the thick substance on the top. Mainly used as a condiment, it is nutritious but high in fat, so don't overdo it.

Ingredients: 110g of warm water, 200g of high-gluten flour;

Excipients: appropriate amount of whole egg liquid, 10g of milk powder, 3g of salt, 3g of yeast powder, 30g of butter, 25g of caster sugar, 1 egg yolk.

Butter breadPrepare all the ingredients.

Put all the ingredients except the butter into the bread maker in the order of liquid first and then solid, and knead the dough once.

After the first kneading program runs for 20 minutes, add the softened butter and proceed to the second kneading program for 30 minutes.

At the end of the second kneading process, the dough is fermented, and when the dough has doubled in size, the fermented dough is removed and divided into the desired sizes.

Roll out into an oval shape with a rolling pin.

Roll up from the thick end downward.

Place the rolled dough in a baking tray for a second rise.

Brush the dough with a layer of whole egg wash and bake in the oven at 180 degrees for 13 <>minutes

How to make butter bread.

Ingredients: 30 grams of butter, 250 grams of plain flour, 3 grams of yeast, 2 grams of salt, one egg.

Operation steps: 1. Let's first mix the noodles, prepare a large bowl, and put in 250 grams of ordinary flour. Add 3 grams of yeast and 2 grams of salt to increase gluten. Beat in an egg at room temperature, if the egg has just come out of the refrigerator, soak it in warm water, otherwise it will affect the play of yeast.

If you like to eat sweet, you can put some sugar, the water content of an egg is about 50 grams, and we use 120 ml of warm water and noodles. When mixing the noodles, stir while pouring water, stir until there is no dry flour, and then add 30ml of butter.

2. Knead into a soft dough, it is a little sticky at first, knead it for a few minutes. We don't need to take it out and knead it directly in the bowl, we don't need to knead the fascia, just knead it until it's not too sticky, because there is butter. Then cover the pot and let it rise twice as big, and now the weather is still very warm, it takes about 35 to 40 minutes, and the noodles are full of a large bowl.

3. Take out the noodles and put them on the panel, sprinkle a little dry flour on the panel. Knead the dough to expel air, about three to four minutes, no air is fine. Then the dough is rounded, flattened, cut into six agents, and each agent is turned over and kneaded in, and the dough is reunited.

Knead it first, roll it out with a rolling pin into the shape of a cow's tongue, and roll it up from one end.

4. Or roll it out first. Roll it out into long strips, then roll it up from one end again. Tidy it up, pinch the tail from one end to the other, and then put it underneath, and the green is ready.

5. Spread oil paper on the baking tray and put the finished green blank on the baking sheet. Cover with plastic wrap and let rise in the oven until twice the size. The proofing green billet is very full, and it is fluttering lightly when touched by hand.

We are using a knife to draw a few knives on the green blank, which is very beautiful, and you can also draw other small patterns. Then sieve the powdered sugar onto the green billet, if there is no powdered sugar, sift the flour on it. I just sifted the flour on the sieve, there is no powdered sugar at home, and it is very beautiful, and then I blow off the excess flour to prevent it from baking.

6. Preheat the electric oven for 5 minutes in advance, and see that the electric heating pipe changes from red to dark, and it meets the preheating requirements. Turn the upper and lower heating pipes on wide, place the baking tray in the middle and bake at 170 degrees for 35 to 40 minutes. This is just the temperature of my oven and can only be used as a reference value.

7. When the time comes to the baking tray, it is very beautiful, golden brown, very beautiful small bread, and there is a layer of butter bread with hoarfrost powder on top of it, which is done, and it is noisy and soft inside when cut with a knife, which is particularly delicious.

Butter bun tip:

1. Pay attention to the bread dough should be soft and soft, and the eggs should be at room temperature.

2. Kneading dough is a little sticky at the beginning, and it will be better to knead it for a while.

3. The agent should be kneaded first to prevent the first hair from being overdone.

4. Sift in powdered sugar or flour, and blow off the excess to prevent baking.