Chinese Food
Meat loaf
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The most enduring meat loaf in the bakery? Look here. The mainstream bakery. Almost all have this kind of bread. Soft bread. Put on the salad dressing. Then stick on the full meat floss. Simple and direct. Sometimes there are several. There are some taste differences. For example, pork floss, beef floss, spicy floss, etc. If I want to make a list of my favorite bread, it shouldn't be in the top position. But it's so strange. I can't help but take it when I pass a bakery occasionally and want to buy something. Even though I've eaten it for many years. what about you? Is it on your favorite list?
Cooking ingredients
Cooking Steps
Step1:First, it's like making all bread. First, knead. Knead all ingredients of the dough to the expansion stage (put butter after kneading. Kneading process is the same as that of other cooks). You can also knead the noodles by hand (click here for the detailed process of kneading the noodles by hand). https-// mp.weixin.qq.com/s/1icq6g21UWkBfkTPnPGxgw The dough should be kneaded to the extent that the film can be stretched out. The water absorption of flour is different. Please adjust the water amount according to the actual situation and knead it into a very soft dough.
Step2:Put the dough in a large bowl. Cover with plastic film or wet cloth. Put it in a warm place for the first fermentation.
Step3:Ferment to dough Two point five Double the size. Dip your finger in flour and gently poke it into the dough. When you pull out your finger, the hole will not collapse or retract. It means that the fermentation is in place (collapse means that the fermentation is excessive. Retraction means that the fermentation is not enough).
Step4:After fermentation, the dough is forced out of the air completely to make it smaller again. Then evenly divide into 4 parts. Knead them respectively. Cover with plastic film and relax for 15 minutes.
Step5:The loose dough is flattened and rolled on the chopping board. Growth oval.
Step6:Roll from one end to the other. When rolling, the two sides should be kept in the middle to form an olive shape with big ends in the middle.
Step7:After the end of the roll, tighten the closing part.
Step8:Close your mouth down. Then you get an olive shaped dough.
Step9:Shape all the dough. Put it evenly in the baking tray covered with oil paper. Leave enough space between each dough. The dough was finally fermented (ideal fermentation temperature 38 ℃. Humidity 85%). If there is no fermenter, you can put the dough into the oven. Put a basin of hot water at the bottom of the oven. Close the oven door to ferment. If your oven has the function of fermenting, but without the function of adding humidity, put a basin of hot water on it. Otherwise, it will not reach enough humidity. The dough surface will dry.
Step10:Ferment for about 40 minutes. When the dough is twice the size, it can be baked. Be careful not to over ferment (the dough will rebound if pressed lightly. If you press the dough lightly, it will collapse. It means that the fermentation is over. Put it into the preheated oven at 175 ℃ for about 15 minutes until it reaches the surfac
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Cooking tips:1. Make a soft bread. The meat loaf is 80% successful. All that's left is the choice of salad dressing and meat floss. Choose your favorite brand and taste. 2. Choose the salads that are sold in the market. But if you are interested, you can make your own salads at home. Method click here. https-// mp.weixin.qq.com/s/14YNK9PoXbvowqbn1dYYw There are skills in making delicious dishes.
