Cooking Steps

1. 

   Step1:One day ahead of time to make Chinese dough. 40g high gluten flour, 20g water, 1g yeast knead into dough. Refrigerate for 1224 hours (fermentation to within twice the size). Because bread is always made, there are always old dough in my refrigerator. It's very convenient to take out some when using. If you don't want to do it, you can use the proportion of 150 high gluten powder + 50g low gluten powde

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   Step2:Wash the beef. Cut into small pieces (remove some fat fascia as much as possible. If it is not easy to handle, it can be cooked later

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   Step3:Cook on low heat for 1 hou

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   Step4:Cool the cooked meat with controlled dry water. Pour it into the fresh-keeping bag and press it flat with a rolling dough stick.

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   Step5:Shred the meat and pour it into the toaster. Add a little corn oil, icing sugar powder or sugar and salt. Sea moss and sesame. Select the meat pine mode.

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   Step6:When the toaster comes out, if you don't think it's dry enough, you can dry it in the oven. If you don't have a toaster, you can fry it directly in a nonstick pan. After that, you can beat the blender.

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   Step7:Milk, egg, high gluten powder, low gluten powder, white sugar, salt, yeast, and medium-sized dough are shredded. They are poured into the bread barrel in order to select and the noodle mode is opened.

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   Step8:Knead the dough and add the softened butter. Refrigerate for 20 minute

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   Step9:Wrestle. Roll the dough stick, knock it and rub the clothes for ten minutes (one way is OK. Just change if you feel tired

10. 

    Step10:Just rub out the glove film.

11. 

    Step11:For the first fermentation, the fresh-keeping film was sealed and fermented for an hour and a half above the room temperature of 29 ℃ until the dough expanded about 1.5 times. Don't make your hair too big. Press the dough with your fingers. No collapse or rebound. If you use bread machine to ferment (do not choose fermentation mode because the temperature is too high), choose yogurt mode for one hour. Too fast dough, too much will affect the operation behind the bad taste, or even two hair can not afford.

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    Step12:Press the dough and let it stand for 20 minutes. Roll the dough into pieces and spread them on the baking tray. (it's not a non stick baking tray that can be covered with oil paper

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    Step13:Prick some holes with a fork. Ferment. Bake in the oven at 38 ℃ for 50 minutes. Put some hot water in the lower layer. Prevent the dough from getting too dry. It's also good for fermentatio

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    Step14:Take it out of the oven after the second fermentation. Preheat the oven to 175 degrees. Brush the whole egg liquid on the surface of the bread. Sprinkle with shallo

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