Chinese Food
Beancurd and meat loaf - don't throw the rest of the beancurd.
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I wrote the process of making soybean milk and bean curd brain. I filtered out a lot of bean dregs. It's a pity to throw them away. The simplest way is to make bean dreg cake as a staple food. I also wrote this last time. This time, I wrote a slightly complex, but also delicious, bean dregs and meat loaf roll. That is to say, I used the nutrition of bean dregs and made the whole family fall in love with the breakfast staple food. It's a bowl of bean curd brain. This breakfast must be full of food Taste. Note - this quantity is determined by my baking tray. The size is 38 * 28.5cm. You can calculate the ingredients according to the size of your own baking tray in proportion. Otherwise, the bread is too thick to roll up.
Cooking ingredients
Cooking Steps
Step1:The dregs should be filtered and dried as much as possible. Don't be too wet. White granulated sugar is ground into sugar powder with a blender. In addition to yeast and butter, weigh into the mixing barrel of the bread machine according to the formula sequence, cover the flour with sugar powder, break up the eggs, weigh in 30g, and use the rest to brush the surface. Then weigh the yeast to the top. Do not contact with sugar directly. Otherwise, fermentation will be affected.
Step2:Open the dough mixing procedure. It will appear a little dry at the beginning. Continue to observe after mixing evenly. If the dough can't be wrapped, add a small amount of milk or water several times (in my experience, if the bean dregs are not particularly dry, add no water at all). Until the dough is OK. Remember not to be too wet and soft.
Step3:After a blending procedure. Add butter and continue with the blending procedure.
Step4:After the two mixing procedures, the dough is ready for fermentation.
Step5:I use the oven to ferment. Put a plate of clear water in the bottom heating tube. Keep the humidity in the oven. Turn off the temperature and turn on the fermentation function. Ferment for half an hour.
Step6:After fermentation, the hair will be twice as big. If you press your finger from the middle, it will not recover.
Step7:Knead the dough and exhaust the air. Pad the tin paper in the baking tray. Brush a layer of salad oil on the tin paper. Roll the dough into the baking tray with a small rolling pin. Roll the dough as thick as possible according to the shape of the baking tray. After rolling out the shape, cover the surface with a layer of fresh-keeping film and put it into the oven for secondary fermentation. Ferment for 50-60 minutes.
Step8:Take out the baking tray after fermentation. Preheat the oven and heat it for 180 ℃ and 160 ℃. At this time, the dough height increases. Fill with air. Brush the remaining egg liquid on the surface. Sprinkle a layer of onion and sesame.
Step9:Put it into the oven and bake for about 15 minutes. Pay attention to the observation. Take it out when the surface color is satisfactory.
Step10:Take it out and turn it upside down to cool it slightly. It can be operated without scalding.
Step11:Put a piece of oiled paper on the table. It should be wider and longer than bread (in order to let you see it clearly, I'd better use oiled paper to avoid high temperature). Move the baked bread to oiled paper while it's hot.
Step12:Squeeze homemade salad dressing on the opposite side of the bread slice (I have homemade salad dressing in my recipe^_ ^) with a scraper.
Step13:Sprinkle with homemade meat floss^_ ^If you like, sprinkle more.
Step14:Put the oil paper next to the body dow
Step15:
Step16:
Cooking tips:1. The roll must be made when it's hot. If it's cool, it can't be rolled up. It will break completely. 2. Of course, if it's too troublesome to roll, you can also cut the bread in half. Add salad dressing and meat floss in the middle. Then cut it into pieces. It's just as delicious as a sandwich. There are skills in making delicious dishes.
