Dried radish rolls
Overview
My mother-in-law used the radishes she grew to make a lot of dried radishes and gave a lot to me. I felt like I didn’t have a chance to eat them because I used a wall-breaking machine to make various pulps with my own pastries for breakfast, and when I had porridge in the evening, I also had stir-fried vegetables. I went to Guilin not long ago and ate bread rolls filled with prunes for breakfast at the hotel. They were quite delicious, so I suddenly had the idea of using dried radish instead of prunes. Give it a try, it’s really good. The soft bread is paired with crispy dried radish. It’s delicious but not greasy!
Tags
Ingredients
Steps
-
Except for yeast and butter, put other ingredients into the bread bucket, start the French bread program, knead until a thick film forms, add yeast and butter, and knead until a thin film forms
-
Put it in a bread bucket
-
Ferment until 1.5 times in size
-
Deflate the risen dough, divide it evenly into 18 portions, roll into balls, and let rest for 15 minutes
-
Chop the dried radish, add 5 grams of sugar and 5 grams of cooked oil, stir evenly
-
Shape the dough into a drop shape
-
Roll out
-
Sprinkle in appropriate amount of dried radish
-
Roll up
-
Place on baking sheet
-
Place in the oven until doubled in size, spray water on the surface, sprinkle with white sesame seeds, and lightly press the sesame seeds with your hands to make them stick together more tightly
-
Place in the middle rack of the preheated oven, heat up and down to 160 degrees, and bake for 20 minutes
-
Once the surface is evenly colored, take it out of the oven and spread melted butter on it while it's hot
-
Finished product pictures
-
Finished product pictures
-
Finished product pictures
-
Finished product pictures
-
Finished product pictures
-
Finished product pictures
-
Finished product pictures