Horn Bread Rolls Recipe

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This is a novel and interesting bread recipe. The baked croissant is like an ice cream cone and can be paired with sweet or savoury fillings, such as sandwich fillings, pizza fillings and even sweet cream jam fillings.

Horn Bread Rolls Recipe
Prep:
Cook:
Total:
Level: Intermediate
Yield: 4 servings

Ingredients

4 rolls
High-gluten flour 250g
Salt 1 / 4 teaspoon
Caster sugar 30g
Milk 110-120g
yeast powder 1 teaspoon
Salt free butter 20g room temperature softening
Egg 1 (about 60g)
Egg liquid appropriate amount
Sesame appropriate amount
A4 paper 4 sheets
Aluminum foil paper 4 sheets (30x30cm)

Instructions

  • Prepare the ingredients.

    Croissant breadcone
  • Prepare the ingredients.

    Croissant breadcone
  • Pour High Gluten Bread Flour, salt, sugar, milk, yeast and an egg into the cook's machine, stir evenly (until there is no dry powder), add butter and continue to stir for 15-20 minutes until the dough has a certain ductility (there is no need to cover the film).

    Croissant breadcone
  • Stir the dough, turn the smooth noodles out and ferment in a bowl for 1-1.5 hours or until twice as large.

    Croissant breadcone
  • Fold A4 paper with aluminum foil paper into a conical abrasive tool.

    Croissant breadcone
  • The fermented dough is divided into four parts on average. Put a tea towel on the back of the roll and relax at room temperature for 15-20 minutes.

    Croissant breadcone
  • Roll the loose dough into 60cm long strips, wrap one end under the conical grinding tool, and then roll it all the way.

    Croissant breadcone
  • Put the last end under the dough and wake up on a baking tray for 30 minutes.

    Croissant breadcone
  • preheat 180 degrees, brush the bread roll with egg liquid, sprinkle sesame seeds, and send it to the oven for 15-20 minutes until the surface is golden.

    Croissant breadcone

Tips

Different flour brands have different water absorption. This bread dough needs to be soft, so the amount of milk may need to be adjusted appropriately.

When the dough is rubbed into a long strip, it must not be pulled too much when winding it into a conical grinder, so as to prevent the gluten from being broken and the continuity of the bread roll from losing after barbecue.

Nutrition Facts

Per Serving ( 112 g ) :
calories304 calories
carbohydrate52 g
cholesterol0 mg
fat7.2 g
fiber4.4 g
protein9.6 g
saturatedFat1.7 g
sodium588 mg
sugar1.8 g
transFat0 g

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