chewy yudane butter rolls QQ 汤种奶油卷

Recipe adapted from Cookpad

Ingredients

300g strong bread flour
40g soft light brown sugar
5g salt
* 100ml milk
* 120ml lukewarm water
40g unsalted butter
** 5g instant dry yeast
** 30g lukewarm water
*** 30g strong bread flour
*** 50ml boiling water

finishing
egg wash

食材

强力面包粉 300克
黄糖 40克
盐 5克
＊牛奶 100毫升
＊温水 120毫升
无盐黄油 40克
＊＊即溶干酵母 5克
＊＊温水 30克
＊＊＊强力面包粉 30克
＊＊＊开水 50毫升

收尾
蛋液

Directions/做法

– combine (*) ingredients and heat till warm to touch. soften butter to room temperature
将（＊）食材混和并加热至温热。黄油软化

– sprinkle yeast into water marked (**) and mix well
酵母撒在（＊＊）水上，混匀

– <yudane> mix (***) ingredients till no longer lumpy and they gather into a dough
《汤种》 将 （＊＊＊）食材混和均匀至无颗粒并成团

– place all other ingredients together with yudane into mixer bowl and pour in (*). try to pour this on top of butter and sugar
将面团其余食材和汤种放入容器中，在倒入（＊）。尽量将（＊）覆盖黄油和糖

– pour (**) on top of the above liquid ingredients
将（＊＊）倒在以上湿性食材

– knead till you get a silky dough. once dough no longer stick to hands, place it on a lightly floured surface and divide into 60g portions *i divided mine into 40g portion
和面搓揉至面团不沾手，将面团挪至倒案板上，将其分割成60克等份 ＊我分割成40克

– shape into balls and rest for 10 mins. then shape each ball into shape of a cat’s paw
面团搓成小圆球，静置10分钟，然后将其搓成猫抓形状

– flatten dough with palm and roll up like shape of a carrot, about 20cm long. rest for 5 mins
将面团用手掌压扁，并卷起～有如胡萝卜，约20厘米长。静置5分钟

– roll dough out with rolling pin, then swiss roll the dough from the wider end, ending with the small tip
面团擀平，从宽处将面团卷起

– place dough seam side down and leave to proof for 25 mins
封口朝下，发酵25分钟

– spray top of dough with water and brush with egg wash. bake for 15 mins in preheated oven of 180 degrees C
入炉前，在面团喷上少许水并刷上蛋液。送入预热至180摄氏度烤箱烤15分钟即可

i am submitting this post to Best Recipes for Everyone #4 Nov14~~ Fresh From Oven ~My Bread Story hosted by Fion of XuanHom’s Mom Kitchen Diary

Pollution index: 60 (good)