Chinese Food
Delicious pork loaf (never crack)
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Remember when I was at school. I always bought a loaf of meat loaf in the bakery at the school gate. Soft bread with instant meat floss. One bite. And sweet salad sauce filled the whole mouth. At the moment, it always brings me a strong sense of satisfaction - this is the amount of two rolls. Please divide the reduction by two. I use the direct method. The rolls are not only uncracked, but also soft
Cooking ingredients
Cooking Steps
Step1:Prepare the materials for the step.
Step2:Put the liquid material in the barrel, except butter.
Step3:Then put in high gluten powder and low gluten powder. Put sugar and salt diagonally. Put the yeast in the middle of the flour. Do not touch salt.
Step4:Select and face program. Blend the dough evenly.
Step5:Knead to the expansion stage. The dough becomes smoother (my toaster is 20 minutes) and add the softened little butter.
Step6:Continue a mixing procedure. Knead the dough out of the film. Check the film state with a good hand. Put it into the fermentation basin. Room temperature fermentation (room temperature fermentation is higher than bread machine fermentation, especially in summer.)
Step7:Observe the fermentation state of the dough. It's twice as big as before. Dip your fingers in the flour and poke a small hole in the middle of the dough without rebounding. (about 1 to 2 hours
Step8:Divide the fermented dough into two parts on average. Take one of the fermented dough and exhaust it for shaping. Use a rolling pin to roll it into a dough about the size of the baking tray. Poke holes in the pasta with a fork.
Step9:Put it in the oven or cover with plastic film for secondary fermentation. After fermentation, brush with yolk liquid. Sprinkle with chopped shallot and sesame. Preheat the oven 180 ℃.
Step10:Put it into the preheated oven at 180 ℃. 12 minutes, and then immediately spray a proper amount of warm water with a small watering ca
Step11:Put it on the grid. Cover it with plastic wrap. When it's warm, it's ready to roll.
Step12:Brush the warm bread with a layer of homemade salad dressing, and then sprinkle with meat floss. Don't be too full, or it won't roll well.
Step13:When rolling, you can use a knife to make a few marks on the bread. Don't cut it. Just make a few strokes. It's easy to roll up with bare hands. Then wrap it with oilpaper and set it.
Step14:After setting, cut it. Control the size by yourself. Then dip the two ends of the roll with salad dressing and then with meat floss.
Cooking tips:1. If the milk in the formula is changed into sour milk bread, the taste will be wetter. 2. It's better to make meat floss and salad dressing by yourself. It's healthier. 3. When rolling, the bread can be cooled to a warm temperature. When it's cool, it's easy to crack. 4. The baking time should not be too long. It is easy to crack if the water evaporates too much. After rolling, it must be shaped before cutting. It can be wrapped with oil paper and placed for half an hour before cutting and cooking.
