Chinese Food
Meat floss roll
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There are many very common foods in the world, but it's just your and my most difficult love. For example, a dish of tomato scrambled eggs, a bowl of the most common white rice, or the fresh ones, from snacks to delicious and soft meat rolls. Although they are so common that they can be seen everywhere. They are so common that they are almost imperceptible. But deep in everyone's memory, there is a delicious story between you and them The soft bread, smooth salad dressing, and the fragrant and thick meat floss are a perfect match made by nature. But the problems we often encounter at home are: 1. It is easy to crack when rolled up, and the shape is not beautiful; 2. Because the baking time is relatively short, the surface of the bread roll is not golden enough, and it is not visually attractive. In fact, as long as you master six tips (the details of the tips are attached at the end of the blog), you can roll them out easily
Cooking ingredients
Cooking Steps
Step1:Pour the weighed pure milk and egg liquid into the bread bucke
Step2:Then pour sugar and salt separately (sugar and salt can be fully contacted with the liquid and easy to dissolve
Step3:Finally, pour in high gluten flour and yeast (yeast should be put in last. Do not touch salt. Salt will kill yeast
Step4:Select and flour key. When the liquid and flour are mixed to form a dough and have certain gluten (about 15 minutes), add the butter cut into small pieces
Step5:Continue to select and face key. After about 12 minutes, just pull out the dough until the thin and tough film can be pulled out (a small piece of dough can be used to check the status of the film to determine whether the mixing dough is in place
Step6:Ferment the mixed dough for about 60 minutes. Take it out when it's twice the size (dip your finger in a little high powder. Insert it from the middle of the dough. The hole will not retract
Step7:After exhausting the dough after the basic fermentation, use a rolling pin to roll it into a thickness of about Zero point two Centimeter rectangle pancak
Step8:Then put the rolled dough into the baking pan. Use the fork to evenly insert some small holes in the dough
Step9:Place the baking tray in the oven (prevent two bowls of boiling water at the bottom of the oven). Make the final fermentation for about 40 minute
Step10:Dip the right amount of egg liquid with a brush. Brush evenly on the surface embryo after the final fermentation. Sprinkle with shallot and sesam
Step11:Put in the middle layer of the preheated 180 degree oven. Bake for 1012 minutes
Step12:Take out the baked bread. Spray some water on it and cover it with plastic film
Step13:When the bread is warm and cool, use a bread knife to cut two knives at one end of the bread (do not cut off
Step14:Put it on oiled paper. Spread the right amount of salad dressing on the bread. Sprinkle with a little meat floss
Step15:Roll up the bread with your hand. Wrap the rolled bread with tape
Step16:After the bread roll is set, cut into long sections and spread salad dressing on both sides. Dip in the meat floss and serve
Cooking tips:Six tips for making - 1. The baking time of bread germ should not be too long. Otherwise, the skin will crack when it is too brittle and hard to roll up. 2. Because the baking time of bread roll is relatively short, the egg liquid brushed after the final fermentation is completed should contain a little more yolk, so that it is easy to color. 3. The baked bread germ should be sprayed with a proper amount of water in time after it is taken out of the oven, covered with a cling film To soften the crust of the bread. In this way, you can easily roll out the delicious meat rolls without cracking by hand. The rolls should be rolled up when the bread is at the same temperature as the hand temperature. When it's too cold, it's easy to crack. 5. When rolling the rolls, you should first pull two knives (don't cut off) on one section of the baked bread embryos. This will easily roll up the bread. 6. Wrap the rolls with oil paper and then use it Tape entanglement. About 34 hours to shape. Directly cut or dip both sides of the meat pine can be eaten cooking delicious skills.
