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- Flour 400 gr.
- Custard milk 100 ml.l.
- Milk to activate yeast 150 ml.l.
- Chicken egg 2 pcs.
- Butter 4 tbsp (100 gr.)
- Dry yeast 7 gr.
- Cinnamon 0.5 teaspoon
- Sugar 150 gr.
- Vegetable oil 1 tbsp
- Salt to taste
- Main ingredients Eggs, Milk, Butter, Flour, Yeast dough, Choux pastry, Sugar
- Serving 8 servings
- World CuisineAsian, Oriental
Knife, cutting board, stewpan, whisk, sieve, rolling pin, baking sheet, glass, large bowl, brush, plate, tablespoon, teaspoon
Cooking:A step-by-step recipe for making Hokkaido rolls: To prepare the rolls, we prepare food at room temperature, and heat the milk a little. To activate yeast in 150 ml.l. warm milk add 2 tbsp. sugar, 7 gr. dry yeast and mix. To prepare the custard dough you will need 100 ml. milk. Pour into a stewpan 50 ml. L. warm milk and adding 1 tablespoon mix the flour well, gradually adding the rest of the milk. To make the flour, put the stewpan on a hot plate and stir the milk to the consistency of custard for 5-7 minutes, turn off the plate, remove the resulting tang-jong from the plate and let cool. Pour the activated yeast into a large bowl , break one chicken egg, add 2 tablespoons. butter, mix with a whisk and add the cooled base of tang-jong. Sift the flour into the bowl in parts and do not forget to add a pinch of salt for the taste of the dough. Leaving for a batch 70-100 gr. mixing flour with a spoon, which is very convenient, knead the dough. Pour the rest of the flour into a still sticky dough and knead it with your hands. Knead the dough thoroughly for about 7 minutes, on a tabletop powder, until the texture and elasticity are uniform. This stage is very important, since the buns should be very airy and porous, the dough should be mixed very carefully. An airy dough with a very soft consistency was obtained, which need to be set up for proofing, to prepare the dough directly for baking. Lubricate the appropriate container-shape with a small amount of vegetable oil, put the dough in it for 1.5 hours, cover with a napkin and remove it in those place it so that it rises better. Sprinkle a small amount of flour on the table and put on it a well-risen fluffy dough, crushing it, make a roll of it, which in turn is cut into 8 pieces. Take a rolling pin and roll each part of the dough into an oblong flat cake 0.5 see thick. For the filling, we will use sugar and cinnamon in a ratio of 6 tablespoons. sugar and 0.5 teaspoon cinnamon, which we mix with each other. Each part of the oblong cake is greased with melted butter and apply an even layer of sugar with cinnamon. We turn the edges of the tortilla inward, one side to the center, the second a little overlap and pressing with a hand roll out a rolling pin. We form the roll and tightly roll the cake, turning it into a future bun. We spread the buns with the parchment covered with a seam down and placed on a baking sheet for 1 hour, maintain the distance between them and cover with a napkin. Break the chicken egg and stir it well so that the protein does not stretch until homogeneous state. Gently grease the buns with the egg and put in the oven preheated to 180 degrees for 20 minutes. Let the buns stand with the oven turned off for another 5 minutes, after which we take out and let them cool. It turned out unusual, very magnificent and soft buns that you can’t buy in the store! I wish everyone a bon appetit!
- At the request and taste, you can add grated apple to the bun filling.