Ancient table type meat loaf (liquid type) recipe-Chinese Food-best chinese food recipes-cooking food

Ancient table type meat loaf (liquid type)

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Some people say that it's hard to make bread in winter and wait for a fermentation. It's too hot in summer. The dough breaks its sinew and becomes a rotten mud. Then, pull up your sleeve in spring and dry it off. This article wants to ask you. I wonder if you have ever eaten sweet bread with salty stuffing? Generally speaking, many bakeries in Xiamen are such a match. Taiwanese masters bring Taiwanese crafts. Taiwanese style bread. Sweet bread embryo with salty stuffing in the middle. The body of the bread is very soft. Originally, I felt strange about such a match. When I ate too much, it's always like this combination. Looking through the book, I found a formula for liquid growing bread. It's quite reliable. It's really like the taste. The most important thing is that the bread is super soft and chewy. Because our own bread, flour and other ingredients are better than those of the bakery outside. So this formula is worth playing. I wanted to sprinkle sesame or scallion on the dough. But my mom

Cooking ingredients

high gluten flour:200g

water:200g

yeast:1g

high gluten flour:260g

low gluten flour:100g

refrigerated liquid type:400g

meat floss:moderate amount

Cooking Steps

Step1:Mix all the raw materials of the liquid seed evenly. Stir well. Ferment at room temperature for about 8 hours. The whole liquid seed ferments and foams. If not used at this time, please refrigerate immediately to prevent fermentation again.

Step2:All ingredients and liquids in the main dough, except butter and meat floss, are mixed together. When the dough is stirred to a smooth surface, a tough thick film can be pulled out.

Step3:Add the butter in the formula. Continue to stir the dough until a transparent film can be pulled out.

Step4:The dough is round. Put it in a deep basin. Ferment until it is twice the size.

Step5:Take out the dough and exhaust the air. Cut out 70g of dough and round the loose dough. (the dough can't be used up. There will be two 70g more dough. Don't put them all in.

Step6:Roll the loose dough into an oval shape. Put the meat in the tundish and roll it up. Use scissors to cut the dough from the middle. Divide the dough into two parts.