Cooking Steps

1. 

   Step1:Prepare the ingredients. Wash the shallots, dry them, and then cut them into pieces. The meat floss can be selected according to its own taste. The butter should be softened at room temperature in advance. This bread uses the post oil method. This way, the glove film is easier to come out.

2. 

   Step2:Put the materials into the kneading bucket. Mix them up first. The materials mixed are easy to mix and even. It can also protect the machine. Remember that the salt and yeast should be opened separately to prevent yeast failure.

3. 

   Step3:Put the kneading barrel on the chef's machine. Tighten it. Start the second gear and knead for 5 minutes. Turn the third gear and knead for 3 minutes. Take it out and check the state. Knead out the state of the thick film and then proceed to the next step.

4. 

   Step4:Add the butter softened at room temperature. Mix it in the first gear until the butter is absorbed. Open the third gear and knead it for about 5 minutes. When you see that the dough is all stirred and beating the kneading cylinder, the gluten will rise. At this time, you can check the dough below

5. 

   Step5:It can easily pull out the transparent thin glove film. The edge of the finger is smooth. Kneading to the expansion stage is the key to the softness of disposable fermented bread. Don't be lazy in this step.

6. 

   Step6:Put the dough into a clean large basin, ferment it to twice the size in a warm place, and stick a hole with finger powder without obvious retraction.

7. 

   Step7:After gently exhausting the dough, divide it into 3 equal parts.

8. 

   Step8:Take one. Roll the dough into a long tongue shape of 30cm.

9. 

   Step9:Gently roll it up. When all are done, close it up and cover it with plastic wrap to relax for 10 minutes.

10. 

    Step10:Roll up the dough just rolled. Roll it into a long tongue shape of 40cm. Spread salad dressing on the dough. Sprinkle with scallion and meat floss. Roll it up.

11. 

    Step11:Put it in the mold with the mouth closed down. I use the 450 gram toast mold of the chef.

12. 

    Step12:Place the dough in a warm place and ferment it to the full mold. Preheat the oven 180 degrees in advance. Cut a small opening on the top of the dough with scissors. Brush with a layer of whole egg liquid

13. 

    Step13:Put it in the middle and lower layers of the oven. Bake it for about 35 minutes. Cover it with tin paper in the middle to prevent over coloring. Come out of the oven, lie down, demould and cool down. You can start. Look. Super soft drawing.

14. 

    Step14:It's good to eat shredded chives and meat loaves

15. 

    Step15:It's good to eat shredded chives and meat loaves