Chinese Food
Meat loaf
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I used to like this best when I was at school. I didn't expect that now I also made the only designated dairy product in the Chinese family baking contest - Anja dairy products. The taste is even better.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials.
Step2:Mix and knead the Chinese materials until there is no dry powder. Refrigerate in a sealed refrigerator for about 20 hours (if you are in a hurry, you can put it at room temperature for about 3 hours). It depends on the state of the dough. As shown in the figure, honeycombs are OK.
Step3:Put the other materials of the main dough, except butter and salt, together with the medium dough (the medium dough is cut into small pieces with a scraper) into the chef's machine and knead.
Step4:Open the first gear, knead it into a ball, then mix the second gear and knead it for about 10 minutes. The edge of the pulled film is zigzag. At this time, put in salt and softened butter.
Step5:Continue to knead until the hand film is rubbed.
Step6:Cover the dough with plastic wrap at about 26 ℃ for one hair (the temperature of one hair should not exceed 28 ℃
Step7:About 5060 minutes. Stick the flour with your fingers and poke a hole in the middle of the dough. If it doesn't retract or collapse, it will be OK.
Step8:Put the dough in a 12 inch Yangchen baking tray and roll it open. Make holes on the surface with a fork. Then cover the dough with a plastic wrap for the second hair (the temperature of the second hair should not exceed 38 ℃)
Step9:It's about 45 minutes.
Step10:Brush the surface with egg white. Sprinkle with meat floss and scallion.
Step11:Heat the oven up and down for 180 degrees, preheat it for 10 minutes, then put it in. Bake it for about 18 minutes and the surface will be golden.
Step12:Take the bread out of the oven and put it for a while. Turn it over and put it on the oiled paper. Cut it twice with a knife on the back (don't scratch it thoroughly, just for the convenience of rolling up). Spread a layer of salad dressing. Sprinkle with meat floss.
Step13:Roll it up with oilpaper. Let it stand for 20 minutes or so.
Step14:Open the oiled paper after finalizing. Cut into 4 parts.
Step15:Spread a layer of salad dressing on both sides of each roll, and then stick a layer of meat floss on it.
Step16:Finished product drawin
Step17:Finished product drawin
Step18:Finished product drawin
Cooking tips:1. Flour brands are different. Water absorption is also different. The water amount should be adjusted according to the state of dough. 2. The fermentation time is not fixed. It depends on the state of fermentation. After the second hair is done, use your fingers to stick the flour and press it gently. If you can rebound quickly, you need to send it for a while. If you can rebound slowly, you will get it. If you can't press it, you will get it. 3、 The temper of each oven is different. The baking temperature and time are for reference only. There are skills in making delicious dishes.
