Chinese Food
Meat pine corn meal bag
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In the soft meal bag. It's wrapped with meat floss and corn kernels. Don't miss a salty partner. For breakfast. Lollipop. Here I use a 9-inch deep baking plate. It can also be directly rounded. It is a kind of soup with fast and good effect. Rose didn't discuss it.
Cooking ingredients
Cooking Steps
Step1:1. Soup seed - put water and high powder in a milk pot. Stir well and heat. Until the surface is heated to have obvious lines. Cover the surface with plastic wrap. Refrigerate for more than one hou
Step2:2. Put the other materials of the main dough, except butter, into the mixing barrel. After rolling out the thick film, heat the butter and knead until it expands. Put the dough into the fermentation basin. Press it slightly. Make the temperature of the dough during fermentation as consistent as possible. Cover the surface with the preservative film for basic fermentation
Step3:3. After fermentation, divide the dough into 6 small dough. After rolling, relax for 15 minutes
Step4:4. Put the meat floss into the container. Add the right amount of salad dressing. The amount is not too much. Let the meat floss hold the dough. Then add the corn grains and stir evenly.
Step5:Divide the stuffing into six small groups. The amount of stuffing can be increased or decreased according to your own taste
Step6:6. Roll the dough loose. Wrap the stuffing in. Squeeze the seal tightly.
Step7:Make two rounds of bread wrapped with stuffing. The temperature is 32 degrees. It is about 75% wet.
Step8:8. After fermentation, put the spoon and fork on it and sprinkle the powder on it to bake
Step9:9. The oven is 160 degrees. Bake for 20 to 25 minutes. Pay attention to observe the surface coloring. The specific temperature should be adjusted according to your oven temper. Demoulding and natural coolin
Cooking tips:1. The amount of filling can be adjusted according to your taste. 2. Don't put too much salad dressing in the meat floss. You can make the meat floss stick together. If not, there will be too much grease after baking. 3. The amount of liquid in the formula. It is suggested to keep 3 to 5 and add them as appropriate. There are skills for cooking different brands of flour with different water absorption.
