Chinese Food
Meat loaf
(818224 views)
The story behind this dish ~ (optional) loves to eat rolls. When I was infatuated with making cakes, I used to love making rolls. Now I start to touch bread. The first thing I want to do is to make rolls. Salad sauce, meat floss, sesame, soft bread. They are all big favorites. You should often see them in the bakery. But hot products. For those who are tired of traditional sweet bread, this salty bread seems to be more appetizing. I seem to love all kinds of rolls. Sushi rolls, cake rolls and bread rolls are all vegetables in my bowl
Cooking ingredients
Cooking Steps
Step1:Make soup first - put 125g clear water in a small pot, then add 25g high powder. Stir well until there is no dry powder. Heat in low heat. Stir while heating (anti sticking bottom). Heat to about 65 degrees. Off heat. The prepared soup is in the shape of paste. When it is stirred, there will be lines. Cover the soup with plastic film. Cool it to room temperature before use. If you can't use it all at once, it can be kept in the refrigerator for about 3 days.
Step2:In a small bowl, pour 55g of hot water at a temperature of about 35 ℃. Dry the yeast and stir until it is boiled. Let it stand for 5 minutes (there will be a lot of small bubbles on the liquid surface after standing. This is the role of yeast). Put all the other materials in the dough except butter, scallion and white sesame into the mixing tank (pay attention to the opposite angles of salt and sugar respectively. Avoid the salt corner when pouring the yeast solution. Do not touch the salt directly You can dig a hole. Use the cook's machine to mix all the ingredients into a dough without dry powder.
Step3:Change the speed of 6 for 3 minutes, and then change the speed of 10 for 2 minutes. Stop the machine. Take a small piece of dough to test and pull the film. At this time, it should be able to pull out a little film. But the dough is relatively easy to break. The edge of the pulled hole is zigzag. This is the dough expansion stage (if the film cannot be pulled out, continue to beat until the dough in this state can be pulled out) butter softened at room temperature. Cut small pieces and put them into the mixing tank. Beat at 6 speeds until all butter is absorbed by the dough (one or two scrapes in the middle
Step4:Turn 10 and beat for about 3 minutes. At this time, the dough surface is relatively smooth. Take a small piece of dough and stretch it. You can easily pull out very thin and tough film. For example, pull out the hole. The edge is smooth. At this time, the dough is in the stage of full expansion. Take out a large basin. Coat the inner wall of the basin with block butter. Take out the dough and knead it into the basin. Cover with the preservative film (the preservative film should also be oiled on the dough side).
Step5:The dough is made. After exhausting, it will form olive shape. Cover with plastic film. Leave at room temperature for 15 minutes. After standing, roll the dough out to the size of a baking pan. Take the oil paper or cloth of the size of the baking tray. Move the dough up. Then hold the oil paper or cloth with both hands and move it into the baking tray. Cover the plastic film and put it in the environment of 35 ℃ and 85% humidity to ferment for about 30 minutes. (this step is also conducive to the fermentation function of the oven
Step6:
Step7:
Cooking tips:~ welcome to join our baking QQ group 231972567 to discuss and share ~ there are skills in making delicious dishes.
