Salted Butter Rolls and Chocolate Rolls咸奶油面包卷和巧克力面包卷

Today, I use yudane method to make bread which is used to improve the texture of bread, making it soft and fluffy. You need to prepared the yudane before you start making bread. I prepared it a night before (8-12 hours).

Why using Yudane method？

The bread using this method is soft and stays fresh longer than most other ordinary homemade bread.  

You may ask what is Yudane? 

Yudane is made by mixing bread flour with an equal weight of hot boiling water poured over it. Adding hot boiling water gelatinises the starch. The gelatinised starch not only allows the starch to take in more water, but also increases the sweetness of it. Therefore adding Yudane to a bread dough, you can make soft, moist and sweeter bread which lasts longer.

To make Yudane:

Ratio of flour and water = 1:1

*Boiling water is used to scald the flour.

The scalded dough may only be used 4 hours later (minimum) or overnight in the fridge. The longer you keep the better the bread texture.  It give more moist and chewy texture. 

Salted Butter Rolls and Chocolate Rolls

咸奶油面包卷和巧克力面包卷

Make this in advance提前进行:

Levain: 

50g starter + 50g flour + 50g water + 25g sugar

Yudane:

60g flour + 60g boiling water 

Ingredients:

Bread Flour 200g 面包粉

All purpose flour 80g 通用面粉

Milk  powder 15g 奶粉

Caster sugar 30g 细砂糖

Levain  100g 酸种

Yudane  50g 老面种

Water  70ml 水

Dry yeast  1g 干酵母( Optional)（可以不放）

Salt  3g 盐

Egg 1pc 鸡蛋

Unsalted Butter (soften)  30g 无盐黄油（软化）

Fillings馅料:

Butter 30g (divide into 5 stirps)黄油30克（分成5小份）

Chocolate chips 80g( for 5 rolls)巧克力片80克（5卷）

Method:

1. Mix all the ingredients except butter. Knead untill a soft dough forms.

2. Add in butter and knead unill the dough is visibly smooth and elastic. 

3. Cover the kneaded dough and rest in room temperature for 30 minutes. Then proof in the fridge overnight.

4. Next day, Take out the dough and rest in room temperature for 1-2 hours.

5. Without kneading, divide the dough into 10 small portions, each about 60-63g. Round it with the palm of your hand and cover it with a cloth or plastic wrap and rest for 15 minutes. 

6. Shaping~~ Flaten the dough, put a stick of butter then roll up from top to bottom into the shape of a horn, pinch the seal tightly, put it in the baking tray and the seal faces down. Repeat the same method with chocolate chips filling.

7. Final fermentation~~Cover the dough and ferment for 1-2 hours.

8. Preheat the oven at 180°C.

9. Sprinkle some salt on the butter rolls surface. 

10. Bake in the middle rack for 18-20 minutes or until the bread  surface becomes light golden brown.

11. After the bread is completely cooled, put it in an airtight box. Generally, it can be stored for 3 days at room temperature.

Note:

• If use fan force mode, 160°C bake for 12-15 minutes.
• After shaping the dough, the proofing time should not exceed 2 hours. This is to avoid over-proofing.
• It is advisable to always reserve some liquid and not add it all in one go.  This would give you the opportunity to adjust if necessary.
• If dough is too dry, add the reserve liquid 1 tbsp at a time until the right consistency.  This is because each flour absorbs water and hydrates differently. 

做法：

1.混合所有成分除黄油外。揉成柔软的面团。

2.加入黄油并揉成面团，面团看起来光滑而有弹性。

3.盖上揉好的面团，在室温下静置30分钟。然后放进冰箱中过夜。

4.第二天，取出面团，在室温下静置1- 2 小时。

5.不用揉捏，将面团分成10小份，每份约60-63克。用手掌将其弄圆，然后用布或保鲜膜覆盖，静置15分钟。

6.造型~~将面团弄平，放一片奶油，从上到下卷成喇叭状，捏紧封口，将其放入烤盘中，封口朝下。重复同样的方法做巧克力卷。

7.最后发酵~~将面团覆盖上，发酵1-2小时。

8.将烤箱预热至180°C。

9.在奶油卷表面撒上盐巴。

10.在中层架子上烘烤18-20分钟，或直到面包表面变成浅金黄色。

11.面包完全冷却后，放入密封盒中。室温下可以保存3天。

提示：

• 如果使用风扇模式，160°C 烘烤12-15分钟。
• 面团成形后，发酵时间最好不超过2小时。这是为了避免过度发酵。
• 建议保留一些液体，而不要一次性添加所有液体。 如有必要，这将使您有机会进行调整。 如果面团太干，则一次加入一汤匙储备液，直到达到合适的稠度为止。 这是因为每种面粉吸收的水分和保湿不同。

Happy Baking！