Chinese Food
Meat loaf
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Bouillon bread was one of my favorite breakfasts when I was a student. Now I make it by myself. It can be full of bouillon. Enough at a time.
Cooking ingredients
Cooking Steps
Step1:All materials except butter are put into a mixing tank and stirred to form a dough with smooth surface.
Step2:Well mixed dough.
Step3:Add the softened butter. Stir at a low speed until the butter is absorbed. Stir at a high speed until the dough can pull out a thin film.
Step4:The state of the dough being stirred.
Step5:Ferment the dough covered with fresh-keeping film in a space of 28 degrees for about 1 hour.
Step6:Exhaust the fermented dough. Divide it into 50g pieces. After rounding, relax for 15 minutes.
Step7:Roll the loose dough into an oval shape. Roll it up and down into an olive shape.
Step8:Well shaped dough.
Step9:Put the dough in the baking tray for final fermentation. The dough is about twice the original size. Brush the surface of the dough with egg liquid.
Step10:Preheat the oven. Heat it up and down to 190 degrees. Bake for about 12 minutes.
Step11:If the dough surface is colored, tin paper can be covered.
Step12:Take out the bread and let it cool.
Step13:Cool the bread and spread the dressing on the surface.
Step14:Put on the meat floss.
Step15:Finished product.
Cooking tips:Add the butter to the dough and stir at a low speed. Wait until the dough absorbs the butter, and then stir at a high speed. There are skills in making delicious dishes.
