27's baking Diary - Lemon bean paste black currant roll
Super crispy and soft bread roll ~ coupled with bean paste and black currant ~ more sweet and delicious~~1. Those with a toaster can knead and ferment with a toaster.2. The sugar content can be added or subtracted according to personal preference.3. The part of lemon juice should be small. If it is too much, it will be very sour. When cutting the part of lemon peel, do not cut the white kernel, otherwise it will become bitter.4. The black currant part can be replaced by the nuts you like.5. The bean paste part can also be changed into the mud you like.
Step 1 . After washing the black currant, dry the water and set it aside. Then, according to the common bread http://home.meishichina.com/recipe-144065.html Hand out the dough. After kneading the air inside, divide it into 5 parts on average and ferment it again for 15 minutes.
Step 2 . During the fermentation, let's start to make black currant filling with bean paste. Cut the black currant into small pieces, add it to the bean paste, and stir it evenly.
Step 3 . Then, according to the method of wrapping dumplings, put 25g of filling into the dough, and close the mouth, facing down.
Step 4 . Roll it into a long oval shape with a rolling pin.
Step 5 . Use a blade to cut four times evenly on the dough, and the dough must be cut through! Don't cut off the ends!
Step 6 . According to the picture below, hold both ends and twist the dough.
Step 7 . Then, tie the twisted noodles into a single knot.
Step 8 . Put it in the paper holder and follow http://home.meishichina.com/recipe-147624.html Step 11 here is the last fermentation. After making the volume twice as large as before, evenly brush a thin layer of egg liquid on the surface.
Step 9 . Put it into the preheated oven, middle, up and down, 180 ° C for 10-15 minutes, and bake until the surface is beautiful brown gold~
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