Chinese Food
Xianglan family: the most addictive bread roll
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Cooking ingredients
Cooking Steps
Step1:1. Materials other than salt and butter. Put into mixing tank. Use 2nd and 3rd gear. Stir for about 15 minutes. Until dough is firm (Fig. 1, Fig. 2). 2. After adding butter and salt (Fig. 3). Continue to use 2nd gear. Until dough and butter are fully integrated. Use 3rd and 4th gear. Stir for about 6 minutes. Reach extension stage (Fig. 4
Step2:5. Knead the dough, cover it with wet gauze or fresh-keeping film, ferment it at room temperature for about 60 minutes, and the dough head is about to Two point five Double big. Stick the flour on your finger to poke a hole. The hole will not shrink. That is to say, ferment the dough in place (Fig. 5, FIG. 6) 6. Roll the dough with good hair yeast to vent the air. Then rub it into a round dough and relax for 15 minutes. Roll the relaxed dough into a square shape, about 29cm (Fig. 7), and then lift the dough into a Golden Square baking pan (Fig. 8). Use a hole punch to make holes evenly (Fig. 9). Make sure to make holes thoroughly, or it will bulge during fermentation. It's hard to see. It's not good to rol
Step3:7. Put the dough with holes in it into the oven for secondary fermentation. The oven turns on the fermentation and thawing function, and put a cup of boiling water. The second fermentation lasts for about 30 minutes; 8. Brush the dough with egg liquid on the surface, sprinkle with white sesame and chopped shallot (Fig. 10) 9. Bake - middle layer. Heat up 180. Heat down 170. 13 minutes. Bake until the surface is golden yellow (FIG. 11). Put a cover on the surface of the bread Oilpaper or oilcloth. Let it be soft. It won't crack when rolling. 10. Turn the bread over. Brush with a little salad. Sprinkle with some meat floss (Fig. 12). Roll it up. Wrap with oil paper and put it for about 20 minutes. Let it shape. At this time, do not put the bread in the refrigerator. It's more and more dry.
Step4:11. Use a toothed knife to cut off the irregular ends of the rolls. Then cut them into the desired size. Put enough meat floss on the two ends of the rolls (FIG. 15). Start nibbling. It's quite enjoyable. It's the most enjoyable bread special note - the floss wants to be beautiful and delicious. Please be patient and tear it thin. Fluffy. It's all shredded meat. It's super delicious
Cooking tips:Warm tips - about the cold water in the formula. It's because it's hot now and the room temperature is high. So use cold water. This bread roll needs a little patience. When rolling out the dough, make sure to use even force, even thickness, and pierce the pores carefully. It's OK to use a fork. When rolling, just like a cake roll, you can cut two or three strokes at the beginning before rolling. When using the meat floss, tear it carefully. The texture will be much better. It will be more even and beautiful when stained. It's a delicious bread roll. It's highly recommended that you have skills in making delicious dishes.
