Chinese Food
Shredded bread with scallion and meat floss
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Children who don't like leeks will also love toast. One mouthful after another. This formula is the amount of 450 grams of North American ACA. -
Cooking ingredients
Cooking Steps
Step1:Put the dry materials - high gluten flour, sugar and milk powder into the mixing tank.
Step2:Yeast and water mix well. Use ice water of about 10 degrees in summer and warm water in winter
Step3:Pour all the liquid materials into the mixing tank. First low speed, then medium speed knead to the rough film stage. Add salt. Continue medium speed kneading to the completion stage.
Step4:The film can be pulled out with good toughness.
Step5:Take out the dough and make a little shape. Put it in a covered fresh-keeping box and ferment at room temperature for 5060 minutes.
Step6:Fermented dough. It's twice the size of the original dough. Tap. There's a thumping sound.
Step7:Take out the dough and pat for air.
Step8:Roll slightly and put it in the fresh-keeping box to relax for 2030 minutes.
Step9:Loose dough. Roll it into a rectangle with a rolling pin.
Step10:After turning over, spread a layer of salad dressing. Leave a long side position and don't spread it. It's convenient to close.
Step11:Spread the floss and sprinkle some chopped chives.
Step12:Roll up.
Step13:Hold tight.
Step14:Rub a little. Rub a long bar.
Step15:Cut with a scraper. One is divided into three parts. One side is not cut.
Step16:Braid into braids. Close up and squeeze tightly. Both ends of the braids are folded inward to the opposite side. The two ends are connected at the bottom.
Step17:Brush a layer of olive oil on the mould for easy film removal.
Step18:The raw embryo of toast is put into the 450 gram large corrugated toast box of ACA in North America.
Step19:For the second fermentation, it is about 50 minutes. 9 minutes full. The oven is prepared in advance. The temperature is 190 degrees. The baking time is 29 minutes.
Step20:Shredded bread with scallion and meat flos
Step21:Shredded bread with scallion and meat flos
Step22:The best way to eat is to tear your hand
Cooking tips:1. In summer, it is recommended to use ice water of about 10 degrees. In winter, use warm water. Reserve 10 grams of water. Different brands have different water absorption. 2. Put it after salt. It's mineral. It will make the dough tighter and affect the mixing. 3. Shake the toast when it's out of the oven to prevent it from retracting. 4. There is a slight temperature difference between different ovens. Please adjust it as appropriate. 5. Olive oil is used here. If butter is used, put it into the mixing tank when kneading to the thick film. After the butter is completely absorbed by the dough, add salt. 6. The dough is well fermented. Don't pick it down directly by hand, so as not to damage the gluten. Use a scraper to cut it around. Directly buckle it on the operation table. 7. After the color is satisfactory, the tin paper shall be added. There are skills in making delicious dishes.
