Butter roll

Category: Bakery products
Butter roll

Ingredients

Sourdough (I have a one to one consistency) 2 tbsp. from MV
Flour 11 Art. from MV
Sugar 2 tbsp. from MV
Salt 1 tsp
Egg 1 PC
Vegetable oil (I have corn oil) 4 tbsp. l.
Hot water 1 tbsp. from MV
Milk is cold 1 tbsp. from MV

Cooking method

  • Knead the dough from all the ingredients, preferably in a bread maker. But since my beauty is bored away from me, I kneaded my hands. Remember that baking loves to be properly kneaded.
  • Grease the saucepan with oil and sprinkle with flour. We unscrew the valve so as not to interfere with the rise of the dough.
  • We form a bun, put it in the cartoon and flatten it a little. We make incisions (optional). We close our lady, and heat it for 3 minutes, then turn it off and leave it to rise for 3-4 hours, until the dough comes up 2 times.
  • When it rises, turn on 돌솥 누룽 시 (baked goods) until the end of the program and another 만능 찜 (multi-cook) for 45 minutes.
  • A crust does not form on top, well, it is not necessary, but on the sides it is in bulk. By the way, the loaf turns out to the very top, even the lid left a little hole.


  • Butter roll

  • Butter roll

Cooking program:

돌솥 누룽 시 + 만능 찜

Note

These Koreans told me that it is impossible to bake bread in this "rice cooker"
well, let them continue to eat only rice

Crochet
Carolina7
Wow, your loaf is good! All buns, buns !!! It's just a pity that I don't have a beast called sourdough, otherwise I would definitely try to bake such beauty ...

Quote: Carolina7

P.S. These Koreans told me that it is impossible to bake bread in this "rice cooker"
well, let them continue to eat only rice
+1
Carolina7
Quote: Krosh

Carolina7
Wow, your loaf is good! All buns, buns !!! It's just a pity that I don't have a beast called sourdough, otherwise I would definitely try to bake such beauty ...

You can, of course, make such a bungle with yeast, but bread is healthier with sourdough! and tastier (though for an amateur, some say sour). Who tried it with me, everyone was very happy. And at the expense of the leaven, my first one did not work out. In the second (50:50 flour water), in addition to flour and water, ground rolled oats were added. And now I add bran to the same sourdough (there is simply no rolled oats in Korea). The sourdough on whole grain flour ripens very well in the heat. I would like to push you to one more experiment Try it again, the leaven will add health, and the yeast vice versa. Even if the leaven is weak, still bake with it, adding a teaspoon or less yeast to the flour (not to the leaven you leave next time). And gradually eliminate yeast by adding health to yourself.
Good luck and thanks for the comment.
nunvik
Hello, good recipe. Tell me why many recipes on the site have hieroglyphs for the baking mode.

turn on 돌솥 누룽 시

more on 만능 찜 (multi-brew)
Carolina7
because this is a Korean slow cooker, and I show on which program this recipe was executed.
Avdanya
Delight ... pulled it to myself ... I'll try to experiment in my cartoons

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