Chinese Food
The direct method of slicing bread by hand
(88819 views)
Today's bread is shredded pork floss. I like seaweed and meat floss together. So I put some seaweed powder. No seaweed powder can cut Polly seaweed into small pieces. Besides, this bread is made by direct method. The meat flavor of the product is rich and the taste is good. It is different from the milk flavor of most bread. The taste of this hand torn bread tends to be salty and fresh meat flavor. This kind of bread must be pasted easily even when it is baked with tin paper, meat floss and salad dressing, so pay attention to it in the first 5 minutes of baking and put tin paper in time. PS - the mold uses the 8-inch hollow mold of the chef. The material written below can make a bread
Cooking ingredients
Cooking Steps
Step1:First, prepare the required materials. The liquid is preferably war
Step2:All materials in the main material except butter are put into the bread barrel and knead for 30 minute
Step3:Add butter softened at room temperature. Continue kneading for 20 minute
Step4:After the dough is taken out, put it in a basin and put it in a warm place for basic fermentation. The time is 1 hour
Step5:Can ferment to about twice the siz
Step6:Put the exhaust gas on the kneading pad after fermentation. Cover the plastic film and relax for 15 minute
Step7:Prepare the auxiliary materials. If there is no seaweed powder, you can cut the seaweed into small pieces. But don't add more... It's not particularly fishy. Not more than 10g in tota
Step8:Roll the dough into a growth squar
Step9:Sprinkle with salad dressing, meat floss and a little seaweed powde
Step10:Cut the dough into square pieces. About 2cm in siz
Step11:Stack the dough pieces together and put them in the hollow mould. Sprinkle some meat floss and a small amount of seaweed powder on them
Step12:Put it in the oven (without electricity). Put another pot of hot water. Let's make a second fermentation. One hour to nine minutes of the mol
Step13:Preheat oven at 180 ° C. bake at 175 ° C for about 40 minute
Step14:Put tin paper on it in time. About 5 minutes. It's easy to bake and paste the meat floss. Take it out of the oven and cool it. Seal it for preservation
Cooking tips:Today's bread is shredded pork floss. I like seaweed and meat floss together. So I put some seaweed powder. No seaweed powder can cut Polly seaweed into small pieces. Besides, this bread is made by direct method. The meat is rich and tastes good. It's different from the milk, sweet and soft taste of most bread. The taste of this hand shredded bread tends to be salty and fresh meat. This kind of bread must be pasted easily even when it is baked with tin paper, meat floss and salad dressing, so pay attention to it in the first 5 minutes of baking and put tin paper in time. PS - the mold uses the 8-inch hollow mold of the chef. The materials written below can make a bread and delicious dishes.
