Chinese Food
Meat loaf (novice Xiaobai)
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As a food lover and a baking novice, he has been on the road of baking for three or two years. The reason why he never made bread is that he failed once. So he has been walking on the road of cake. Because the epidemic really can't buy the favorite meat floss roll, so I have to start on my own. Before I started to do it, I did my homework. From ingredients to molding, I studied it for two days and dared to start. The bread roll shown in the figure is the third result. The first time. It slightly cracked, but it doesn't affect the shape and taste. The second time and this time are perfect. So share how I made this little white Work hard.
Cooking ingredients
Cooking Steps
Step1:All but butter. Grams of ingredients are poured into the toaster.
Step2:One egg into a large part of the toaster. Leave a small part in the bow
Step3:My toaster is a 30 minute pasta mixing program. I add butter in about 10 minutes. Then I continue to mix pasta.
Step4:According to the condition of the bread machine in my home, rub out the glove fil
Step5:Prepare a piece of oiled paper. It's bigger. It's bigger than the baking tray. It's used for rolling bread at the back. It can fold a part like me
Step6:Put the dough on the oilpaper. Put it into the oven for fermentation. Cover the dough with a layer of preservative film to prevent the skin from drying. My oven has its own fermentation function. 35 ℃. 30 minute
Step7:Once it's out, poke a hole. If it doesn't rebound, it's out
Step8:Then knead the noodles, exhaust the air, cover with plastic wrap, and let the noodles rest for about ten minutes
Step9:Roll the dough into a square about the size of the baking pan. Do not make the dough too thick, or the second hair will swell too high. It is not easy to roll. (I rolled it on the panel. Put it on the oiled paper and roll it. Then put it in the baking tray to adjust the shape.
Step10:Put it in the oven. Second hair. Cover the plastic wrap here. Don't forget. The plastic wrap prepared this time should be larger. Do not throw it away after use. It should be used late
Step11:During the second engine, we are preparing a larger oil paper for standby
Step12:Then the chives. And the ham
Step13:The second hair is ready. It's still 35 ℃. 30 minutes of fermentation
Step14:Spread the egg liquid left on the dough. Sprinkle with shallot, ham and white sesame. Try to sprinkle them in the middle, because the edge will be cut off. Poke holes in the dough with a fork. Prevent baking expansio
Step15:Here comes the point A kind of In the middle layer of the oven, heat 180, heat 170 and bake for 8 minutes. The reason why I turn the temperature up is that the color is fast. The bread will not be baked too much. The baking is dry and the water loss is too much. This also needs to adjust the time and temperature according to the oven. But it must not be too long. Because the dough will not be too thick. It does not need to be baked too long. I searched for more than ten minutes before. The first time I did it was more than ten minutes. As a result, it was baked.
Step16:Still the focus A kind of It's after baking. Hurry u
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Cooking tips:I left a small part of the egg liquid in the bowl to spread the bread on the back. When baking, the time should be set shorter. The temperature should be higher. If it's not fully baked, it's better to add it one minute a minute. It's better to be cautious. If it's slightly opaque, it's better to bake it with a little extra temperature. Try not to leave when baking. Keep an eye on it. If the skin color is already very deep, but the bread is not cooked, cover it with tin paper and use toothpick to prick it up to identify whether it is baked thoroughly. If it is not sticky, it means that it has skills in making delicious dishes.
