Homeemade Beets Cream Roll Recipe

The cousin recently gave birth, and it is particularly fortunate that she had a daughter. Others have both boys and girls, making a perfect "harmony" character. They hired a postpartum nanny, and I can't do much to help, so I'll make some tasty dishes! Beet juice, squeezed out from the beet is very rich in color, almost like blood. fluid. Beets contain natural red vitamin B12 and high-quality iron, making them an excellent choice for blood replenishment. The grandmother said that the nanny suggested buying some breads, they can be eaten when empty, or used in soups. As a sister-in-law, I know how to make these, so it wouldn't be right if she had to buy them with additives?

　　Ingredients: Maintaining ingredients:400 grams of high-gluten flour,80 grams of low-gluten flour, 200 milliliters of beet juice,70 grams of light butter,80 grams of sugar, 50 grams of whole egg liquid, 6 grams of salt, 5 grams of yeast powder,30 grams of butter, and an appropriate amount of white sesame seeds, and some egg liquid.Steps: 1. Wash the beets, cut them into pieces.(Is it blood-red) 2. Put the beets in a and start the machine to extract juice.

(The juice will come out as the pulp is separated; first don't open the outlet and let it run for some time.)

3. Open the juice outlet and collect the beet juice.4. Put all bread ingredients (except butter) into the bread maker's container.

5. Use a chopstick to mix until there are no dry powder traces.(Dry powder may fly during machine mixing, so mix with a chopstick first.)

6. Start the imix function of the bread maker (for ice cream), for 20 minutes. Then add softened butter pieces and run another 20-minute imix cycle.

(For 250 grams, it takes 30 minutes; this is a bigger batch, so use 40 minutes.)

7. The dough can be stretched into thin sheets of film.

8. Roll the dough into rounds and place them in the bread maker for basic fermentation.

(You can also ferment inside the machine, but it's not working now. A temperature of 28 degrees is preferable; if the temperature is low, extend the time.)9. Ferment until doubled in size.(Check by poking a finger with flour. If it doesn't collapse and doesn't spring back, fermentation is complete. If it collapses, it's over-fermented; if it springs back, more time is needed.)

10. Remove the fermented dough, knead to release air bubbles, divide into 20 pieces each weighing about 48 grams.

(I used double the ingredients; remember this.)

11. Roll the dough into rounds and cover with plastic wrap for a 15-minute rest.12. Take one piece of dough, roll it into an inverted triangle shape.

13. As shown, fold and flip over to rest for another 15 minutes.14. Complete the process while covering with plastic wrap to prevent drying out.15. Take a folded piece of dough, roll it into a triangular shape, longer to increase layers when rolled up.

16. Start rolling from the wider base end.17. The final appearance after rolling.

18. Complete all pieces and remember to leave space between them for fermentation and baking.

19. After secondary fermentation, brush with egg wash and sprinkle sesame seeds as decoration.

(Secondary fermentation can be done in a

Complete all steps, cover with cling film while operating to prevent drying.

with hot water; you can use the oven's proofing function or a proofing box to maintain 38 degrees Celsius and 85% humidity.)

20. Preheat the oven at 180 degrees for 18 minutes.

(Actual baking time and temperature may vary depending on your oven; this is just a reference, as different ovens can have different heat outputs.)

21. After baking, remove from the oven and allow to cool before storing in an airtight bag at room temperature.

(Let the bread cool quickly after baking and store it in an airtight bag; this prevents drying out. The bread can be stored at room temperature.)Tips:1. As juice comes out, pulp is separated; don't open until it runs for some time. 2. Dry powder may fly during machine mixing, so mix with a chopstick first.

3. You can ferment inside the bread maker, but let it rest now.

4. A temperature of 28 degrees is preferable; if the temperature is low, extend the fermentation time.

5. Secondary fermentation in the

(Once the bread has cooled, it should be quickly placed in a plastic bag to avoid becoming dry and hard. Store at room temperature.)

can be done with hot water or a proofing box to maintain around 38 degrees Celsius and 85% humidity.

6. Actual baking time and temperature may vary depending on your oven; this is just a reference, as different ovens can have different heat outputs.

7. Store the bread in an airtight bag after cooling; keep it at room temperature to prevent drying out.

Place it in the bread machine for fermentation if desired, but ensure the machine is not turned on. Fermentation should ideally occur at 28 degrees Celsius. If the temperature is lower, allow extra time.

Check if the dough has fermented enough by using your finger dipped in flour; insert it into the dough; if it does not collapse or spring back, it's ready. If it collapses, it means over-fermentation; if it springs back, it needs more time to ferment.

For the second rise, place it in a warm oven with a bowl of water, use the fermentation function if available, or a dedicated proofing box. Maintain around 38 degrees Celsius and 85% humidity.

Baking times and temperatures can vary depending on your oven; this is just a reference. Different ovens may have different heat settings.

After cooling, store the bread in a plastic bag to prevent it from drying out. Keep at room temperature.