Chinese Food
Meat loaf
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In the conditioning bread, the meat pine bread is a relatively simple variety. I don't think it has a complicated shape or a gorgeous decoration. But it's simple. You have to work hard to make it delicious. Good salad dressing and meat floss are essential. Bread as the main body should not be ignored. In order to make the flavor of bread better, and also to better match the surface of the meat floss. This time I used the Chinese method. Bread made by this way is longer because of its longer fermentation time. Therefore, its flavor and taste are better. Moreover, bread has better aging resistance. Even if it is eaten on the second day, it tastes as soft as the palate.
Cooking ingredients
Cooking Steps
Step1:First, mix all the ingredients of the Chinese dough (the main ingredient part of the recipe). Knead until the gluten begins to expand. Because there will be a second kneading later. So this time, there is no need to knead to the completion stage.
Step2:After kneading, it can be fermented for 2 hours in the environment of 32 ℃ and 75% humidity. It can be turned over once in the middle.
Step3:For the first time, the fermented dough is added into the main dough (the ingredients in the recipe are salad dressing and meat floss) and re kneaded into the dough.
Step4:Then ferment again until it swells to about three times.
Step5:The shape of the meat loaf is relatively simple. It can be put into the paper holder after being separated and slightly vented and rounded. Of course, it can also be rolled out into olive shape like the meat pine bread in the new words of bread.
Step6:Put the bread in the oven. Put a bowl of hot water to ferment. About 50 minutes.
Step7:Brush the surface of fermented bread with egg liquid and water 1-1. Preheat the oven to 180 ℃ and bake for about 18 minutes until the surface is golden. Cool to room temperature. Spread salad dressing on the surface. Then wrap the meat floss.
Cooking tips:There are skills in making delicious dishes.
